yang, historically known as "Baoqing"Located in the southwest of Hunan Province, bordering Guangxi Zhuang Autonomous Region's city of Guilin.With a total area of 20,829 square kilometers, the city comprises 3 administrative districts, 7 counties, and 1 autonomous county, administering 1 county-level city.The People's Government of the city is located in the Daxing District.It is an ancient city with a history of over 2500 years.

FeaturesSnacks: Baoqing( )PorkBloodMeatballs, stir-fried vegetable mix, braised turtle meat, braised chickenDuck, stir-fried peppers with, fried shrimp, (Wugong Copper Duck )Radishes, cooked meat balls, (Shaoyang Duck Foot Bag)SpicyDog meat, sweet wine soup, five-colorClams, (Wugong blood duck), (Wugong pig blood)Cakes, fragrantPig ears, fragrant chicken, crab meat pot, cloud tofu, friedShrimp balls.

Cloud tofu

Introduction

Cloud tofu is a traditional Hunanese Han Chinese dish, belonging to(Xian Cai)cuisine.

Features:

The dish is rich in ingredients and flavors, and is nutritious.

Production techniques:

Preparing squid,Sea snails,Fish skin,Shiitake mushroomsby boiling.Shrimp and clams soaked in starch.Cucumbercut into cubes, southtofuslightly cooked in water.Heat oil in a pot until hot, then add clams and shrimp, remove and drain.Leave oil in the pot, add the main ingredients and seasonings, cook for about 5 minutes, while placing the tofu in a clay pot.The finished productRecipeName: Cloud TofuBelonging to: Xian Cai cuisineFlavor features: Rich in ingredients and flavors, nutritious.Raw materials:Squid, sea snails, shiitake mushrooms, shrimp, clams,crab meat, fish skin, 30 grams each, cucumber 50 grams, south tofu 1 box, salt 2 grams,

MSG 2 grams,

soy sauce 3 grams,pepper 2 grams,liquor 5 grams, chicken broth, starch, oil as needed.

Production process:

(1) Prepare squid, sea snails, fish skin, and shiitake mushrooms by boiling.

Soak shrimp and clams in starch.

(2) Cut cucumber into cubes, and slightly cook south tofu in water.(3) Heat oil in a pot until hot, then add clams and shrimp, remove and drain.(4) Leave oil in the pot, add main ingredients and seasonings, cook for about 5 minutes while placing tofu in a clay pot, and then add the strained starch into the pot.Cloud TofuIntroductionCloud Tofu is a classic Han Chinese snack.Features:The dish is golden in color, with crispy and fragrant pot, and a rich aroma.Production techniques:

Prepare

crabsby cleaning, first cut off the legs and claws, then remove the shell, gills, and belly plate, scrape the fur from the crab root and claws, and then cut off the two joints.

Chop green onions;

Ginger

chop into rice;

Cook

pot and chop into four-centimeter square blocks.

When eating, heat the pot to 60% hot, then add ginger and rice to stir-fry, then add green onions and crab meat to stir-fry, then add 1000ml of chicken broth, salt, MSG, and pepper, and cook until boiling, adjust the flavor, and then add the strained starch to thicken, and pour into a bowl, and then drizzle with fragrant oil.

In another pot, heat the oil to 70% hot, then add pot into the pot to make it crispy and golden, then pour into a sieve to drain the oil, and place in another bowl, then use chopsticks to fry the pot and scoop up the crab meat, and first put the pot on the table, then immediately pour the crab meat into the pot, and it will make a sizzling sound, with color and aroma, then add ginger and vinegar to complete.

Finished productRecipeName: Cloud Tofu

Belonging to: Xian Cai cuisine

Flavor features: Rich in ingredients and flavors, nutritious.Raw materials:Squid, sea snails, shiitake mushrooms, shrimp, clams,crab meat, fish skin, 30 grams each, cucumber 50 grams, south tofu 1 box, salt 2 grams,MSG 2 grams,soy sauce 3 grams,pepper 2 grams,liquor 5 grams, chicken broth, starch, oil as needed.Production process:(1) Prepare squid, sea snails, fish skin, and shiitake mushrooms by boiling.Soak shrimp and clams in starch.(2) Cut cucumber into cubes, and slightly cook south tofu in water.

(3) Heat oil in a pot until hot, then add clams and shrimp, remove and drain.

(4) Leave oil in the pot, add main ingredients and seasonings, cook for about 5 minutes while placing tofu in a clay pot, and then add the strained starch into the pot.

Good Bean Curd

Introduction

Good Bean Curd is a Hunanese Han Chinese delicacy.

Features:

The dish is white and fluffy, with a rich aroma.Production techniques:Preparepotatoesby boiling.Prepare potatoes by boiling.Prepare potatoes by boiling.Prepare potatoes by boiling.

Prepare potatoes by boiling.

Prepare potatoes by boiling.Prepare potatoes by boiling.Prepare potatoes by boiling.Prepare potatoes by boiling.

Prepare potatoes by boiling.

Prepare potatoes by boiling.

Prepare potatoes by boiling.

Prepare potatoes by boiling.

Prepare potatoes by boiling.Prepare potatoes by boiling.Delicious, tender fish meat, finely chopped ginger and fragrant vinegar, creates a flavorful dish.Cantonese cuisine is one of the most authentic local cuisines in China.Sour, spicy and fragrant are the characteristics of Hunan cuisine, which has a unique mountain flavor.Hunan cuisine has a long history, with its culinary traditions dating back to the Han Dynasty.

Features:

Famous old store in Changsha, Li He Sheng, is famous for itsBeefdish.Especially the red-braisedbeef trottersand tendons,as well as thebraised beef brainand shoelace-shaped leafy vegetables, which are known as the "Three Treasures of Beef".The shoelace-shaped leafy vegetables are the most popular of the three.Leafy vegetables aretheinner part of the beef belly, which is quickly stir-fried with oil, creating a unique flavor that is both tender and fragrant.Although the old store Li He Sheng is now closed, the shoelace-shaped leafy vegetables are widely popular in various restaurants in Changsha, with the best recipe from the Quyen Garden Restaurant.

Recipe

Ingredients

Main ingredients:

Freshbeef belly, 750g, 15g of wet starch, 50g of dried lychee slices, 1g of MSG, andred bell pepper, 1.5g of choppedsalt, 3g of beef broth, 50g,sesame oil, 2.5g, 10g of scallions, 100g of matured tea oil, 20g of yellow vinegarSeasoning:StarchCooking process:1. Cut the fresh beef belly into 5 pieces, put it in a bucket, pour boiling water to submerge it, and stir with a wooden stick for 3 minutes, then take it out and place it on a cutting board, use a knife to scrape off the black film, wash it with clean water, and boil it in a cold pot for 1 hour until it is 70% cooked.

2. Spread the beef belly in a circular motion on a drying board, remove the outer skin, and cut it into about 5 cm long strips, then put it in a bowl, and mix it with 10g of yellow vinegar and 1g of salt. Rub it with force to remove the fishy smell, then wash it with cold water and drain the water.

3. Cut the lychee slices into slightly shorter than 4 cm long segments, and put 1 small bowl of beef broth, MSG, sesame oil, 10g of yellow vinegar, and chopped scallions into it.

4. Place a wok on high heat, add tea oil, heat until it is 80% cooked, then add lychee slices and chopped red bell pepper and stir-fry for a few minutes. Then add the beef belly strips, stir-fry with 2g of salt, and add the prepared sauce, stir-fry for a few minutes, and it is ready to be served.

Salt

Fish head soup

IntroductionSalted fish head soup

is a popular Chinese dish with a balanced flavor.

A salted fish head can be cut into pieces, washed with water, and drained.Put it in a pot and fry with a small amount of oil to remove the fishy smell.The salted fish head can be cooked together with fresh ginger.

Add an appropriate amount of water, and bring to a boil for 30 minutes.

Add tofu and cook for 20 minutes, then you can enjoy it with a meal.Overview:Cuisine and benefits: Constipation, detoxification, headache, and menopause recipesTaste: Savory and freshProcess: StewingHealth tips:1. Salted fish head can be used to clear heat and relieve fire, moisten the lungs, and relieve thirst. When the whole body is hot, the stomach is sour, there are mouth ulcers, throat pain, gum pain, tooth bleeding, bad breath, headache, and dry cough, you can use this soup for medical treatment.2. Because tofu has a sweet and cool taste, it is often used as a cooling and nourishing food, which has the functions of clearing heat, removing blood, and diuresis.RecipeIngredients

Main ingredients:

Largehead carp, 350g, tofu, 400g

Seasoning: Ginger 5g, salt 4g

Peanuts

Oil 8g

Cooking method:

1. The salted fish head can be cut into pieces, washed with water, and drained.

2. Put it in a pot and fry with a small amount of oil to remove the fishy smell.

3. The salted fish head and fresh ginger are put into the pot together.

4. Add an appropriate amount of water, and bring to a boil for 30 minutes.5. Add tofu and cook for 20 minutes, then you can enjoy it with a meal.Cooking tips:

The fish head should be made with salted fish head.SummaryIntroduction

Pig blood balls, also known as blood tofu or blood cake, are a traditional Hunanese Han cuisine from Shaoyang, which belongs to the Hunan cuisine.

The origin is said to be in Sui Ning, which is produced almost every month during the eleventh and twelfth months, and is a food that can be used for several months, which is a winter and Christmas food that has a long tradition.

The main ingredient of this dish is tofu, with a certain amount of pig blood and pork.

In recent years, eggs have also been added to the ingredients, with one egg per ball, which is called "gold money balls" and is very delicious.

Features:

Pig blood balls are delicious in color, fragrance and taste, with a rich flavor, which can increase appetite, and is easy to preserve, and can be eaten for at least six months, and is also easy to carry.

Eating method:

1. Stir-fry

1. Put hot oil in

pepper

powder, and then add sliced ginger to stir-fry.2. Because the pig blood balls are very salty, do not add too much salt when stir-frying.3. To make the color more vibrant, you can add an appropriate amount of soy sauce.4. If it is too salty, you can use garlic to dilute the salt.5. If it is not salty, add an appropriate amount of salt before serving.2. Steamedor boiledto eatWash the pig blood balls, put them in a pot and cook them with clear water for about 8 minutes, then cut them into pieces to eat.

You can also eat them whole or cut them into pieces and steam them.

History and culture

Recipe story:

There was a family that was very poor, so their mother sent their children to the temple to be raised, hoping that they could eat.

Every month, the mother went to the mountain to see her children.Seeing that the children were very thin, the mother was very worried, but the children could not eat meat in the temple, so the mother came up with a way to knead the tofu and add meat and blood, then make balls and take them to the children to eat.Thus, the pig blood balls came to be.

Origin:Pig blood balls are also known as tofu balls or tofu cakes.It is said that it originated about 600 years ago, and its origin is in the Shaoyang region.

The authentic "blood tofu" is from the "Four Towns" area of Tianjing Town, which is known as "Four Towns".

The authentic "pig blood tofu" is from the Newsha and Newhua areas near the Xiangxi region, which are the same as Tianjing Town, so the outer area calls it "pig blood tofu" or "blood tofu".Recipe

Food ingredients:Traditional tofu balls are made with tofu, a certain amount of pig blood and pork.or boiled

Wash the pork blood dumplings thoroughly, put them in a pot with clear water and cook until boiling, about eight minutes, then take them out and chop them into pieces for eating.They can also be eaten whole or sliced after steaming.

History and culture

Dish story:

A family was very poor, so their mother sent their children to the temple to be raised, hoping to have a meal.The mother would visit her children every month.Seeing that her children were very thin, the mother was very worried, but the children living in the temple could not eat meat, so the mother came up with a way, to mash the tofu, mix meat and blood in the middle, knead into round cakes, dry them and bring them to the children to eat.Thus, the pork blood dumplings came into being.

Origin:

Pork blood dumplings are also known as tofu dumplings or tofu cakes.The exact time of origin is not recorded.It is said that it originated 600 years ago, and its origin is in the Shaoyang region, the "Baocheng pork blood dumplings" in the old city.But the authentic "blood tofu" named dumplings are only produced in the northern part of the Ronghe County, and the unique characteristics are produced in the "Four Towns" area of Ronghe, called "Four Towns Dumplings".The "Eight Towns" and "Four Towns" are also in the area of today's Seven River Town.

The authentic "Pork blood dumplings" are also produced in the area near Xias and Xinhua.These areas are the same as Ronghe and Baocheng, so the "Pork blood dumplings" and "blood tofu" are collectively called "Baocheng pork blood dumplings".

Method:

Food ingredients:

Traditional tofu dumplings are mainly made of tofu, with an appropriate amount of pork blood and pork.In recent years, eggs have also been added to the ingredients, one egg per piece.These are called "gold coins," and they taste delicious.

Ingredients: 750g of fresh pork, 150g of salt, 200g of chili powder.

Instructions:

1. First, place the tofu in a basket to drain the water, and chop the pork and boil the eggs.

2. Knead the tofu into a paste, add the chopped meat, pig blood (250g for coloring), salt, and chili powder, and mix well.

3. Divide the mixed tofu paste into 16 equal parts, form them into balls, and wrap each with a peeled boiled egg, then shape them into round balls.

4. One by one, coat the outside of the balls with fresh pig blood, arrange them on a wooden board, and dry them in the sun (it takes about two to three days, or bake them if you prefer), and you're done.

Product features: The finished porkmeat balls,black in color.Cut into 3mm thick slices before eating, can be steamed or cooked, and is suitable for drinking with wine.These balls are easy to store and transport. If stored properly, they can be kept until May or June of the following year.

----My memory of the method: (If it is not correct, please help correct it, because it has been more than ten years.)Old memory)

The day before yesterday,soybeanswashed and soaked

The next morning, slaughtered the pigs, and prepared the blood with salt.

Grind the tofu with a stone mill, filter the residue, cook, and add gypsum (cannot be salted, otherwise the tofu will not be made), and leave it to rest. When the tofu flowers are formed, use a model to filter the water. Then use a stone to press out the water.

That night,Five-spiced meat, chop the meat, some add chili, some addorange peeland other seasonings.

Then, mix the meat, tofu, pig blood, seasonings, and make 15CM-20cm oval shape, the length is about as wide as your keyboard, and put it in a narrow-mouthed cage prepared in the morning.Each ball must be pressed to make it uniform, otherwise it will easily spoil.

After finishing, hang it on the stove, and use the stove to bake it, because it is winter, cooking is all using firewood, and using the residual heat to dry it, which will not easily spoil.After drying, they become very small, maybe only half the size of the original.

Wugong braised duck

Introduction

"Wugong braised duck" is a geographical indication product.

Special features:

Wugong braised duck, a specialty of Wugong City, Hunan Province.This product uses local famous medicinal herbs, cooked in a braising pot tomakebraising water, and then braised the duckmeat.The finished product is delicious, with a unique taste, with the effects of moistening the intestines and quenching thirst, strengthening the spleen and stomach, and nourishing and moisturizing the skin.Raising ducks:

Wugong ducks have a long history of raising, as early as the Qing Dynasty, "the most famous duck" was listed as a royal tribute.

From the Ming and Qing dynasties to the late 1980s of the 20th century, Wugong City had a prosperous situation where thousands of households raised ducks, but due to market impact, the duck farming had once "shrunk".In 2000, the Wugong Municipal Party Committee and Government implemented a series of preferential policies to develop and strengthen this historical and traditional agricultural product.In February 2007, the city also established a Special Industry Development Office, which is responsible for the development of Wugong duck and braised food industry, and has been widely promoted in trade activities such as Guangzhou Fair, Zhuhua Fair, and National Retail Commodity Exchange, and has formulated loose policies in terms of funding, duck farming, sales, and land use, and has registered the trademark "Wugong Duck" with the State Administration for Market Regulation, and has applied for geographical indication protection from the State Administration for Industry and Commerce.The good policies have injected vitality into the duck farming industry, and duck farming has become a new income project for the farmers in the city.Development status:

The original formula for Wugong braised food was passed down from the palace, and it was always very secret. Traditional braised food workshops used the method of transmitting to men but not to women.

This has caused the development of the braised food industry to be in a state of disorderly production and self-production.According to the "Wugong County Chronicle" published in April 1997, in 1979, there were 19 braised food stores in Wugong City, but by the end of the 1990s, Wugong had not formed a large-scale braised food enterprise.Such a royal tribute was always kept in seclusion, and the family-run production model made the braised food products affected by preservation and quality, and the products could not go far.After 2000, Wugong braised food industry entered a period of rapid development.In 2001, the city proposed the concept of "Braised food town," "Duck farm town," and "Orange town" ("Three towns").This allowed Wugong to gain the reputation of "Watching China's food; Watching Chinese braised food in Wugong."Since 2003, the city has vigorously implemented the development strategy of "Project-based development, tourism-based development, and industry-based development." Further clarified the development of agricultural industry based on base construction, breaking through with local characteristic agricultural products, and vigorously developing the agricultural industry. Used braised food as the main industry of the city.Features:Wugongrice ballsand other local specialtiesdelicious, eating in Wugong is also famous.Eating method:

There are three ways to eat Wugong rice balls:

One is to deep-fry the rice balls, just fry the rice balls until they are expanded and crispy, eat them while hot, which is fragrant and crispy.The frying time of the rice balls needs to be grasped, if the frying time is not enough, the rice balls will not be fragrant, and they will also break the teeth.If you fry too long, the rice balls will be charred.It is best to eat the rice balls while hot, just taken out of the oil pot, the rice balls are the most fragrant and crispy, but must be cooled before eating, otherwise the tongue will be scalded.WhelkWugong braised tofu, Wugong braised goose, implement geographical indication product protection (Announcement No. 146 of 2008).

Protection scope:

The protection scope includes the administrative area of 19 towns and towns in Wugong City, Hunan Province, including Baychuan Bridge Town, Longtan Town, Tou Tang Town, Jingzhutun, Maping Town, Anle Town, Yantun Town, Shuijinping Town, Dengjia Town, Shuangpai Town, Choushutang Town, Qin Bridge Town, Wenping Town, Dada Town, Sima Chong Town, Deng Yuan Tai Town, Longxi Town, Yingchun Ting Street, Yuan Menkou Street, etc.

Fragrant Chicken

Introduction

Fragrant Chicken is a traditional Chinese dish from Fujian Province, belonging toMin cuisinesystem.

Features:

First, clean the chicken, cut it open from the back, then cut it into 3 slices, put the chicken belly up in a stewing pot, and spread it withhamslices, mushrooms, plus seasonings such as MSG, salt, Shao wine, ginger, green onion, etc. and chicken broth.Place the container withbarleywine, star anise, seal tightly, steam for 2 hours, then take out the small cup inside the pot, and it is ready.

Method:

Fragrant Chicken

Ingredients:

1 chicken, 2 fragrant mushrooms, 2 slices of ham, 50g of barley wine, 750g of chicken broth, 5 star anise.

Making process:

1, clean the chicken, cut it open from the back, then cut it into 3 slices, put the chicken belly up in a stewing pot, spread with ham slices and mushrooms, add seasonings and chicken broth.

Place ham slices, dried shiitake mushrooms, and seasoning in a pot with chicken broth.

2. Place a small cup containing sorghum wine and cloves in a bowl, cover and steam for 2 hours. Remove the cup and you have finished.

Wugong Rice Crackers

Introduction

2, put the barley wine and star anise in a small cup, seal tightly, steam for 2 hours, then take out the small cup in the pot, and it is ready.People in Wugong have the custom of making rice crackers during festivals. Rice crackers symbolize...IntroductionWugong rice is a classic Chinese snack in Wugong, Hunan Province, belonging to.Wugong people have the custom of making rice in the year, and rice is a symbol of "good luck and festivity", because it is like "full moon", which means "complete and prosperous".It also has the meaning of people's best wishes.

Therefore, every New Year, every household makes rice, to welcome the new year.

Features:Wugongrice, rice dumplings, pork blood cake, blood plasma duck, etc.local snacks, with color, aroma and taste, eating in Wugong is a legend.Eating method:

There are three ways to eat rice:

One way is to deep-fry rice, fry the rice until it puffs up and becomes crispy, then eat it. The taste is delicious and crispy.

One is fried rice crackers, which are fried until they puff up and become crispy. They are delicious and crispy.You must master the degree, if the oil frying time is not enough, the rice will not be fragrant, and it will break teeth.If it's fried too long, it will become burnt.You must eat rice while it's hot, the rice just out of the oil is the most delicious and crispy, but you must wait until the "sizzling" sound of the rice disappears, otherwise it will burn your tongue.Rice that has been fried is not crispy;

Another way is to soak the rice in oil, which is to fry the rice and then add sugar, tea, sesame, and pour hot water to drink. It is sweet and oily, fragrant and delicious, and unforgettable.

Another way is to make rice dumplings, which is to return the cooked rice to the pot, mix it withshredded porknoodles, with pepper powder, and steam into rice dumplings, and then match it with meat broth and green onion, which is soft, tender, fresh and fragrant, and very delicious.

Cultural symbol:

During the New Year and festivals in Wugang, rice flower is a traditional food, symbolizing "good luck and celebration".The reason is that it resembles "full moon",and has flowers, which means "completeness and prosperity".It is also commonly called "flower food".It conveys people's good wishes.Therefore, every New Year's Eve, every household makes rice flowers to welcome the new year.Rice flower symbolizes reunion, good luck, happiness, and friendship. Therefore, when people in Wugang celebrate festivals or weddings and birthdays, they make rice flowers.When guests leave, the host will also give two or four rice flowers, wishing the guests good luck and a smooth journey, as well as expressing the host's appreciation.

Rice flower is not only a culinary culture of Wugang, but also a folk culture of Wugang. It is an indispensable auspicious food for people in Wugang to celebrate festivals and important events, symbolizing good luck and celebration.Its round shape resembles a "full moon", symbolizing completeness in all aspects of life;

Through frying and expansion, it also means that everything will prosper.Therefore, when people in Wugang fry rice flowers, they often ask the curious children who are watching: "Are they done?"Children often answer quickly: "Yes, they are!""Yes, they are!"These two phrases, "they are!", create a festive atmosphere that is so intense that it cannot be dispelled.History and CultureOrigin:

According to "Wugang Prefecture Chronicle", as early as the Western Han Dynasty, in Wugang, where the state of Liang Hou ruled, there was a tradition of making rice flowers during New Year and festivals, and it was also homophonous with " ", meaning everything is complete and prosperous, so every New Year's Eve, every household makes rice flowers to welcome the new year.

At that time, it was called "Liang flower".

According to legend, the Qing Emperor Qianlong visited the scenic spot of Wugang, Yushan, in the south, and tasted rice flowers in the temple, and was very pleased, so he wrote "Wugang Rice Flower is Extra Fragrant" on the wall.Officials in the court also couldn't resist the temptation of this delicious rice flower, so they gave the title of " " to Wugang rice flower, and thus Wugang rice flower entered the palace from the people, and then from the palace to the ordinary people.In the 1980s, leaders such as Wang Zhen inspected the ( ) in, and when they passed through Wugang, they tasted Wugang rice flower and brought some back to their families.Among the most famous rice flowers in Wugang, rice flower, is known as ", rice flower ".rice flower is different from other rice flowers, its crispness and deliciousness are one aspect, and its characteristic is that it is tough, the grains of rice are not separated, even when fried, they remain tightly bound together.Making method:

It is made from glutinous rice. The method is to wash the glutinous rice several times, soak it in water to make it expand, and then divide it into two parts. One part is mixed with food coloring, and both are put in a ( ) (with a partition in the middle).Then take it out and flatten it in a ( ) that is about 1cm thick.

Each rice flower is about 1cm thick and consists of two layers, the top layer is red, and the bottom layer is white.

Place the finished rice flowers on a ( ) or wooden board, and dry them in the sun.If the white bottom layer is like jade, and the red layer is like agate, it looks very beautiful and is called "rice flower".Shrimp ballsIntroductionShrimpfour ounces (preferably fresh shrimp), slicedBreadtwo slices, bread crumbs,Tomato sauce,two tablespoons, eggs,starch,

( ), salt,

Features:

Golden and red, tender and fragrant.The aroma of shrimp, delicious and crispy.Nutritional value:1. Shrimp is rich in nutrients, and its texture is soft and easy to digest, which is very good for people who are weak and need to recover after illness.2. Shrimp contains a lot of magnesium, which has an important regulating effect on the heart, can protect the cardiovascular system, reduce blood cholesterol, prevent arteriosclerosis, and promote the expansion of coronary arteries, which can prevent high blood pressure and myocardial infarction.3. Shrimp has a strong milk-boosting effect, and is rich in phosphorus and calcium, which is very beneficial for children and pregnant women.

Recently, scientists from Osaka University in Japan have found that shrimp's ( ) can help eliminate "time difference sickness" caused by time difference.

Suitable for:Elderly, pregnant women, heart patients, male impotence, people with neurasthenia, and people with foot pain are more suitable.

At the same time, it is also suitable for elderly people with calcium deficiency and those who have leg cramps.

People with allergies are not suitable for eating shrimp.

In addition, shrimp is a " " ( ) which is not suitable for people with skin diseases.

Notes:

Do not eat shrimp with certain fruits.

Shrimp contains a lot of

proteinand calcium.If you eat them with fruits containing tannins, such asgrape,pomegranate,

loquat,

peach,plum,the combination will not only reduce the nutritional value of the protein, but also form an insoluble complex with tannins and calcium, which will stimulate the digestive system and cause nausea, dizziness, vomiting, abdominal pain, and diarrhea.It is recommended to separate seafood from these fruits for at least 2 hours.Making method:Shrimp ballsIngredients: Main ingredients300 grams of shrimpAuxiliary ingredients2 eggs, 50 grams of lardOil, starch, salt, Shao wine, flavor, flower water.Process:1. Peel and devein the shrimp, remove the veins and sand lines, and wash them.Cut the lard into thin strips and mix it with the shrimp.

Add chicken broth, salt, Shao wine, and flower water.

2. Add eggs and starch to the shrimp mixture.

Use a spoon to squeeze the shrimp mixture into small balls.

Fry inखख ( ) until the balls are cooked.Add the cooked shrimp balls to the wok and stir-fry.

Add chopped chili and stir-fry for a short time.Add the shrimp and stir-fry until cooked.

Making process:

1, peel the shrimp, remove the head, tail and shell, remove the spine and sand line, wash clean;Cut the beef into thin slices, and put the shrimp and beef together to pound into a paste, add chicken broth, salt, MSG, Shao wine, and pepper water.Crack the egg and beat the egg white with the soup, add the egg mixture to the shrimp paste and mix well.

2, put the pork oil in a spoon, heat the oil to 40 degrees, squeeze the shrimp paste into round dumplings, and fry them until they are light yellow, and then take them out and put them on a plate.Eat with pepper salt.Note: You must use clear oil to make this dish.The color should be as light as possible.

Blood Sauce Duck

Introduction

is a traditional Chinese dish in Wugong, Hunan Province, which also exists in Newning (formerly a district of Wugong), and, it is fragrant, sour and spicy, tender, delicious, and easy to use.

Features:

is a famous local dish in Newning.Take one duck, kill it, remove the fur and internal organs, and fry it over high heat until 80%, add salt and a little red chili, and braise it for 5 minutes, then put it into the blood sauce and season.It is red and delicious.

Method:

Ingredients:Detailed:

Main ingredients: 1 fresh duckduck blood50g pork belly

accessories: 50g fresh green pepper, 50g red chili, 100g ginger, 100g garlic, 100g duck blood, 20g sweet bean sauce.

3. Heat oil in a pot, first stir-fry the duck head and duck paws, add other duck pieces, stir-fry while adding rice wine, remove the fishy smell and add fragrance.

1. 4. After frying fragrant, add ginger, green chili, sweet bean sauce, and don't add salt, add the duck blood.5. Use a small fire to stir-fry until the blood sauce is attached to the surface, you can stop.White VinegarThen place the duck blood, so that the duck blood does not solidify and cannot be stirred.

2. Ginger, red chili peppers, and garlic slices (as many as possible).

3. Heat oil in a pan, first fry the ingredients that take longer to cook.Duck headandDuck palmand put all the duck pieces into the pan, stir-fry while adding rice wine, to remove the smell and add fragrance.

4. After stir-frying, add ginger, green and red peppers, sweet sauce, and MSG. Do not add salt, as the duck blood already contains salt. Then add the duck blood.

5. Stir-fry over low heat until the duck blood sauce is ready. Be careful with the heat, as overcooking the duck blood will make it too old.