There are only 5 kinds of pickles in Hunan, which are hard to eat in other places. Only if you have eaten more than 3 kinds of pickles can you be considered authentic Hunanese.
Guide: There are 5 kinds of pickles only in Hunan, which are hard to eat in other places. Only if you have eaten more than 3 kinds of pickles can you be considered authentic Hunanese.
Speaking of Hunan cuisine, it still makes many people from other places linger. After all, Hunan cuisine is very famous. From the Hunan restaurants that have popped up in many places in recent years, it is enough to see that Hunan cuisine is still very popular.
In summer, many people often lose their appetite because of the hot weather. At this time, some kimchi are more popular. Today, I will introduce 5 kinds of jarred dishes that can only be eaten in Hunan. These are hard to eat in other places. How many have you eaten?
The first one is chopped green beans. When it comes to chopped peppers, this is available in the vast South. In summer, when the peppers turn red, many people will pick or go to the vegetable market to buy some red peppers, and then make chopped peppers themselves.
Because chopped chili is a very delicious jar dish, it can be used directly for bibimbap, noodles, or cooking, and adding some chopped chili to many dishes will make the taste even more delicious, which is more classic The one is the fish head with chopped pepper, which is now a business card of Hunan cuisine.
However, many people have eaten chopped peppers, and they are also sold in supermarkets all over the country, but not many people have eaten chopped pepper beans. This is a special snack in Hunan. It is a jar of vegetables mixed with green beans and chopped peppers.
Concanavali is a kind of high-yielding vegetable. It has strong vitality. Just plant a few seeds in the corner without managing it. In late summer and early autumn, a large number of fruits will be produced. Concanavalin does not taste good when eaten fresh. , especially since it is still poisonous, it might be poisoned. But after making chopped green beans, it can not only remove its toxicity, but also very delicious and delicious.
The second is white pepper.
Why are peppers white? In fact, it is green peppers that have been boiled, dried, and then marinated. Such peppers can be kept in a jar for a long time, even for a year without going bad.
Especially in Changsha, Changde, Yiyang and other areas, every summer in rural areas, almost every household will dry more than ten kilograms of white pepper, so in winter, especially during the New Year, it is a very delicious home-cooked meal.
After being boiled, exposed to the sun, and then pickled, the taste of white peppers is completely different from that of fresh peppers. It is very crisp and delicious, and it is not as spicy as fresh peppers. And my favorite is to use it to stir-fry pork belly, or fried bacon, fried duck are very delicious.
It is estimated that no other places in the country have eaten white peppers like this. I have to say that Hunan people really have a certain way of eating peppers.
The third is sour pumpkin vine.
Have you ever eaten pumpkin vines? It is estimated that many people do not know that pumpkin vines can be eaten. In fact, the whole pumpkin plant is a treasure. It can be eaten not only the fruit, but also the pumpkin flowers and the tender stems of the pumpkin. Even the old pumpkin vines in autumn have become a delicious dish in Hunan. Pickled sour squash vines are a super delicious side dish.
Sour pumpkin vines are a little tricky to make, but they are really delicious. First, pick the pumpkin vines of the autumn elders, and then carefully peel off the outer layer of the old skin one by one. If there is some sticking on it, cut it clean with a knife, otherwise it will affect the taste of eating. After cleaning it, cut it into pieces, mix it with an appropriate amount of salt and stir it evenly, and finally put it in a jar to marinate it.
After a period of time, the sour pumpkin vine will be marinated. You can take it out and use it to fry minced meat, or fry pork belly, etc. It tastes a little sour, and the taste is very crisp. , sour radish and other completely different tastes.
In the past, the conditions were not good, and every household in the countryside had to make several jars of sour pumpkin vines, so that they would not have to worry about running out of vegetables in winter and spring. Now that the conditions are good, there are very few people who can make sour pumpkin vines, just because it is too troublesome.
The fourth is the sour head.
If you often go to Hunan restaurants, you will find that many Hunan restaurants will give you a plate of small pickles as an appetizer, most of which are sour squid. Some northerners who do not know even say what kind of garlic it is and why it tastes so delicious.
In fact, these people have made a mistake. This is the head of the cricket, not the head of garlic in the northern region. The scallion head is a common vegetable in the southern region. It grows very peculiarly. The leaves are very similar to green onions, while the underground rhizomes are very similar to garlic. It has both the aroma of green onions and the spicy taste of garlic. Vegetables that can be eaten from leaf to stem.
Many provinces in the south have planted scallops, but the scallops in Hunan are relatively well-known. At present, it has become a special product of Hunan. In particular, the pickled sour squid is even exported to foreign countries.
The pickling of sour scallops is also simple, as long as the scallops are cleaned and placed in a sauerkraut jar. In summer, one day or one night is fine. If you don't have sauerkraut soup, you can pour vinegar and table salt into a pot and boil it, then cool it and pour in the scallops, so that you can marinate in a jar for a day and a night before eating. Of course, it can also be marinated with chopped chili for even more delicious taste.
The last one is sour taro lotus root.
Taro lotus is the stem that grows on the ground of taro. In many places, it is thrown away as a pepper because it is slightly poisonous. Even if its juice splashes on the skin, it will itch, not to mention Said to eat it. And many people also said that the taro lotus stem is numb and astringent, and it is not delicious at all.
However, as long as it is handled properly, it can get rid of its numbness and astringency, and it is also very delicious. In my hometown of Hunan, the sour taro lotus stem is a very common jar dish. Especially a few decades ago, many people would use it to make jars of dishes to eat.
The way to do this is to cut it back and let it dry out in the sun for a day or two, so that it mostly evaporates some of its moisture, rather than letting it dry completely. After drying, you can tear off the outer layer of skin, and then marinate with table salt for 1 or 2 hours.
After marinating, squeeze out the water and you can use it to make pickles. You can put it directly in the jar, or you can bundle it up and put it in, so that it is easy to use. The marinated taro lotus stems can be used to fry meat and cook fish, they are all super delicious. I remember I liked to use it with white rice porridge for breakfast in the past, it was super delicious.
The 5 kinds of jars of vegetables introduced above are very famous in Hunan area. The author believes that for most Hunan people, they should have eaten it. At least they have eaten three or more, so they are authentic Hunan people.