Put the ribs in the boiling water and simmer them in the boiling water. Then use the oil crucible, pour the ribs into the pot and fry, then put in the jar, add some warm water, boil and add salt. In addition, the old man peeled off and washed, cut into irregular prisms. Add a little salt and mix well. After the ribs are cooked until 6 mature, pour the treated cockroaches into the can. After stirring, continue to boil, add salt properly, until the pork ribs are smashed, and sprinkle with chopped green onion and pepper. powder.
The well-known "Dongpo Meat" in the whole country, this traditional dish famous in Hubei, is well known. It was created by Su Shi in Xuzhou, Jiangsu Province, and perfected in Huangzhou. It has been passed down to the present and has a history of nearly a thousand years.
Also known as ǎ [miǎn] steamed steamed pork, steamed pork, steamed fish, steamed vegetables (can choose freely vegetables, leeks, taro, beans, pumpkin, radish, wormwood, glutinous rice, etc.). The practice is to take 1 kg of pork (choose fat and thin according to taste) and cut into pieces of about 3 cm, about 2 cm wide and 3 mm thick. Add salt to the dish, a little soy sauce, red bean curd, ginger, a little white wine, pepper. The MSG is marinated for about 10-15 minutes. Then wrap it with 10 grams of rice flour and place it into a clam cage. Cover it with steam for about 60-70 minutes and remove it. Use 1 small bowl of sauce, vinegar, pepper, monosodium glutamate, chopped green onion, sesame oil, add a small amount of hot water to make a marinade, and serve on steamed meat. The other two practices are the same.
In the Jingchu place of food, the history that can be verified can also be traced back to the Spring and Autumn Period and the Warring States Period of BC. There is a clear record of cooking turtles in "The Songs of the South". Jingsha turtle is the inheritance of Jingchu food culture history. On the basis of braised turtle, plus Jingsha sauce, it is a famous dish in Hubei with the characteristics of fresh salt and slightly spicy.
First clean the squid, cut into long pieces, cut into pieces, cut and add onion ginger with a knife to smash, cooking wine, salt, soy sauce, chicken, pepper and pickled for two hours, picking green onion, then Add the fried rice noodles and mix; then take a large bowl and mix the fish pieces with fried rice noodles. They are neatly arranged in the bowl and arranged in three rows. The first row is in the middle of the bottom of the bowl, the second side of the row is arranged, and the rows are arranged. Into the sesame oil, add the onion and ginger on the cage and steam for about three quarters of steam. After steaming until the rice flour rises and matures, you can take out the pickled green onion and repeat it in the dish. In the process of steaming the squid, the rice noodles absorb the water vapor, and also absorb the oil that the squid overflows during the steaming process, so that the “powdered squid” after the vegetable has the characteristics of being fat but not greasy.
According to "Jiangxia County", it is recorded: "The vegetable moss is similar to the Chengdong Baotong Temple. Its taste is especially good, and he is not at all." The legendary vegetable moss in the range of the bells of the Baotong Temple is purple and oily. Therefore, there is a saying that "the shadow of the tower is reflected in the purple." At the end of the Qing Dynasty, the Empress Dowager Cixi gave a tribute to Beijing, and was named "Golden Royal Palace".
"Being drinking the Yangtze River and eating Wuchang fish", this poem makes Wuchang fish a household name. Among the Hubei cuisine, Wuchang fish has a variety of practices, the most important of which is onion, dried or braised, and the most classic practice is the onion. The meat of Wuchang fish itself is fresh and tender, and there are few thorns. After the oil is scented with chopped green onion, the taste is even more unusual. The taste of the delicious fragrance is full before you move the chopsticks. The fish sauce is delicious and relished. Long.
蟠龙菜, also known as Panlong cuisine, volume cut, common name leeks, is known as one of the "Zhongxiang three must". Its characteristics are bright color, fat but not greasy, smooth and oily, long-lasting fragrance. It is good to eat 蟠龙菜 all year round, but it is best in autumn and winter, because autumn and winter are good opportunities for people to make up for it.
Qianjiang oil prawn is made from Qianjiang lobster and is made by Qianjiang's unique “oil oyster” cooking method. The prawns thus made are bright and colorful, and the taste is spicy and delicious. Qianjiang oil prawn is generally consumed in the form of food stalls. On the summer night, after work, bring your family and friends to enjoy the squid and prawn in the lively, and then join the beer, Qianjiang snacks, delicious food, and enjoy yourself.
The original soup squid pill is a famous traditional dish in Hubei. It is eaten by one fish, fish head soup, fish body made into fish balls, soup cooked fish head cooked with fish head, original flavor and fresh flavor. Scrape the fish into fish paste, add the diced green onion, ginger, etc., mix well, squeeze into the meatballs, and then put the original soup into the clear soup fish balls. The fish balls are white and tender, the soup is fresh, with ham and scallions, and the colors are bright and the color and flavor are beautiful.