Hunan Lawei two eats: La wei combined steaming or frying (Liuyang steamed vegetable chef version + lazy heavy mouth version) Hunan la flavor two eats: La wei combined steaming or frying (Liuyang steamed vegetable chef version + lazy heavy mouth version) with ingredients Hunan la flavor two eating: La wei combined steaming or frying (Liuyang steamed dish chef version + lazy heavy mouth version) Step 2: fish out for spare ~ My fish meat this time is loose, there is no first tear into strips, and finally before preparing to fry the ingredients must be torn into strips ~ Step 3: [Prepare the seasoning side dishes] (continue the previous paragraph) 2. [Wax flavor steaming]: soak the ginger with raw soy sauce (so as to both freshen and avoid directly pouring raw soy sauce on the wax flavor to increase the salt flavor); step 4: [Wax flavor steaming] steaming: steaming on the middle heat for half an hour, and then open the lid to see and taste it, not enough to steam again. 【Wax flavor combined frying】: finished product ~ tips
author：Lazy Bo Zhang Koala
Hunan Lawei two eats: La wei combined steaming or frying (Liuyang steamed vegetable chef version + lazy heavy mouth version) Hunan la flavor two eats: La wei combined steaming or frying (Liuyang steamed vegetable chef version + lazy heavy mouth version) with ingredients Hunan la flavor two eating: La wei combined steaming or frying (Liuyang steamed dish chef version + lazy heavy mouth version) Step 2: fish out for spare ~ My fish meat this time is loose, there is no first tear into strips, and finally before preparing to fry the ingredients must be torn into strips ~ Step 3: [Prepare the seasoning side dishes] (continue the previous paragraph) 2. [Wax flavor steaming]: soak the ginger with raw soy sauce (so as to both freshen and avoid directly pouring raw soy sauce on the wax flavor to increase the salt flavor); step 4: [Wax flavor steaming] steaming: steaming on the middle heat for half an hour, and then open the lid to see and taste it, not enough to steam again. 【Wax flavor combined frying】: finished product ~ tips
<h1 class= "pgc-h-arrow-right" > Hunan Lawei two eats: Laxi steamed or fried (Liuyang steamed chef version + lazy heavy mouth version).</h1>
Every wandering Hunan person or Hunan good friend should be sent to the wax flavor (pig /fish/cow/sheep/chicken/duck/large intestine...). Generally do not know how to deal with ~
Recently, I asked my uncle, the chef of Liuyang Steamed Vegetables, how to properly handle the flavor of the wax and make a delicious and authentic steamed dish
In addition, young people who are outside, such as I often wax flavor for a year, have not eaten the new year and sent it again, and at the end of the year, come to the clean refrigerator to make a lazy version of the wax flavor frying to eliminate the inventory ~ [a flash of inspiration]
A raider two dishes is really earned ~
Lazy Bo Zhang Koala is such a big wet of scraps that is both lazy and stunning ~ hahaha [nose picking]
< h1 class="pgc-h-arrow-right" > fee</h1>
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Bacon/Fish/Duck/Chicken/Beef...
Clear the refrigerator as much as you like
ginger
About half a piece
Tempeh
2-3 teaspoons
Old mom
2-3 single tablespoons
Dried red peppers
6-7 pcs
Raw soy sauce
1 scoop
<h1 class= "pgc-h-arrow-right" > Hunan La-flavor two-eat: La-flavor combined steaming or frying (Liuyang steamed chef version + lazy heavy mouth version) of the method</h1>
Step 1: Treat the ingredients [blanch the water at least twice]
1. Put the cold water in a whole pot, boil it and then cook it until the water becomes turbid (that is, when you feel that you can no longer precipitate any impurities and salts, you can fish it out. ）
Hunan Lawei two eats: La wei combined steaming or frying (Liuyang steamed vegetable chef version + lazy heavy mouth version) Hunan la flavor two eats: La wei combined steaming or frying (Liuyang steamed vegetable chef version + lazy heavy mouth version) with ingredients Hunan la flavor two eating: La wei combined steaming or frying (Liuyang steamed dish chef version + lazy heavy mouth version) Step 2: fish out for spare ~ My fish meat this time is loose, there is no first tear into strips, and finally before preparing to fry the ingredients must be torn into strips ~ Step 3: [Prepare the seasoning side dishes] (continue the previous paragraph) 2. [Wax flavor steaming]: soak the ginger with raw soy sauce (so as to both freshen and avoid directly pouring raw soy sauce on the wax flavor to increase the salt flavor); step 4: [Wax flavor steaming] steaming: steaming on the middle heat for half an hour, and then open the lid to see and taste it, not enough to steam again. 【Wax flavor combined frying】: finished product ~ tips
The degree and frequency of this cooking depends on: 1. How salty and hard the ingredients are; 2. How salty and hard they like
2. Cut the ingredients:
【Bacon/beef】Sliced, principle steamed thick fried thin, fried, bacon / beef used to fry garlic moss / garlic leaves are not fragrant? No need to waste to fry it and fry it is suitable for handling all kinds of other wax flavors that cannot be eaten
[Wax fish], steamed pieces fried and torn strips, wax fish before did not like the back do not know how to suddenly get the beauty of ta
【Chicken/duck】, steamed pieces fried and torn strips ~ there is a wood that feels that the duck is always a little smelly is that duck smell hahaha
3. Re-boil a pot of boiling water, put the cut ingredients in it, and cook again until the water is so muddy that it can no longer be thick.
(The degree and frequency of this cooking depends on: 1. How salty and hard the ingredients themselves are; 2. How salty and hard I like; I generally steam 2 times; stir-frying or frying will cook more than a while and several times, that is, soft and light)
<h1 class = "pgc-h-arrow-right" > step two: fish out the spare ~ my fish meat this time is relatively loose, did not tear into strips first, and finally prepare to fry before the ingredients are torn into strips ~</h1>
Hunan Lawei two eats: La wei combined steaming or frying (Liuyang steamed vegetable chef version + lazy heavy mouth version) Hunan la flavor two eats: La wei combined steaming or frying (Liuyang steamed vegetable chef version + lazy heavy mouth version) with ingredients Hunan la flavor two eating: La wei combined steaming or frying (Liuyang steamed dish chef version + lazy heavy mouth version) Step 2: fish out for spare ~ My fish meat this time is loose, there is no first tear into strips, and finally before preparing to fry the ingredients must be torn into strips ~ Step 3: [Prepare the seasoning side dishes] (continue the previous paragraph) 2. [Wax flavor steaming]: soak the ginger with raw soy sauce (so as to both freshen and avoid directly pouring raw soy sauce on the wax flavor to increase the salt flavor); step 4: [Wax flavor steaming] steaming: steaming on the middle heat for half an hour, and then open the lid to see and taste it, not enough to steam again. 【Wax flavor combined frying】: finished product ~ tips
It should be handled flexibly according to the condition of the ingredients
<h1 class="pgc-h-arrow-right" > step three: [Prepare seasoning side dishes].</h1>
Hunan Lawei two eats: La wei combined steaming or frying (Liuyang steamed vegetable chef version + lazy heavy mouth version) Hunan la flavor two eats: La wei combined steaming or frying (Liuyang steamed vegetable chef version + lazy heavy mouth version) with ingredients Hunan la flavor two eating: La wei combined steaming or frying (Liuyang steamed dish chef version + lazy heavy mouth version) Step 2: fish out for spare ~ My fish meat this time is loose, there is no first tear into strips, and finally before preparing to fry the ingredients must be torn into strips ~ Step 3: [Prepare the seasoning side dishes] (continue the previous paragraph) 2. [Wax flavor steaming]: soak the ginger with raw soy sauce (so as to both freshen and avoid directly pouring raw soy sauce on the wax flavor to increase the salt flavor); step 4: [Wax flavor steaming] steaming: steaming on the middle heat for half an hour, and then open the lid to see and taste it, not enough to steam again. 【Wax flavor combined frying】: finished product ~ tips
A bunch of various sauces in the refrigerator at home can't be eaten and occupied and reluctant to throw away
0. Prepare shredded ginger, dried red pepper and tempeh for later
The next two differences are:
1. 【Lami flavor combined frying】: Lao Gan Ma main + a variety of sauces that you feel like can be put together 1-2 kinds of for example, I am Zhongjing mushroom sauce + heavy sesame pepper oil (all like ~), which is why I like this dish, you can consume all kinds of inventory in the refrigerator (witty as I ~ [a flash of inspiration])
Hunan Lawei two eats: La wei combined steaming or frying (Liuyang steamed vegetable chef version + lazy heavy mouth version) Hunan la flavor two eats: La wei combined steaming or frying (Liuyang steamed vegetable chef version + lazy heavy mouth version) with ingredients Hunan la flavor two eating: La wei combined steaming or frying (Liuyang steamed dish chef version + lazy heavy mouth version) Step 2: fish out for spare ~ My fish meat this time is loose, there is no first tear into strips, and finally before preparing to fry the ingredients must be torn into strips ~ Step 3: [Prepare the seasoning side dishes] (continue the previous paragraph) 2. [Wax flavor steaming]: soak the ginger with raw soy sauce (so as to both freshen and avoid directly pouring raw soy sauce on the wax flavor to increase the salt flavor); step 4: [Wax flavor steaming] steaming: steaming on the middle heat for half an hour, and then open the lid to see and taste it, not enough to steam again. 【Wax flavor combined frying】: finished product ~ tips
Haha, not a picture made once, anyway, that's what it means
<h1 class="pgc-h-arrow-right" > (continued to the upper paragraph) 2. [Wax flavor steaming]: Soak the ginger with raw soy sauce (so as to improve the freshness and avoid directly pouring raw soy sauce on the wax flavor to increase the salt flavor);</h1>
Yard plate: Generally find a shallow bowl with a wide mouth, and pursue the plate according to the big Changjin Korean cuisine / New Year's old-fashioned dim sum plate, which is divided into divided ingredients and coded well, and put on the side dishes. (The ghost knows if he understands [cover his face])
Hunan Lawei two eats: La wei combined steaming or frying (Liuyang steamed vegetable chef version + lazy heavy mouth version) Hunan la flavor two eats: La wei combined steaming or frying (Liuyang steamed vegetable chef version + lazy heavy mouth version) with ingredients Hunan la flavor two eating: La wei combined steaming or frying (Liuyang steamed dish chef version + lazy heavy mouth version) Step 2: fish out for spare ~ My fish meat this time is loose, there is no first tear into strips, and finally before preparing to fry the ingredients must be torn into strips ~ Step 3: [Prepare the seasoning side dishes] (continue the previous paragraph) 2. [Wax flavor steaming]: soak the ginger with raw soy sauce (so as to both freshen and avoid directly pouring raw soy sauce on the wax flavor to increase the salt flavor); step 4: [Wax flavor steaming] steaming: steaming on the middle heat for half an hour, and then open the lid to see and taste it, not enough to steam again. 【Wax flavor combined frying】: finished product ~ tips
It's this feeling of plating
Drizzle with 1-2 tablespoons of vegetable oil: if there is more bacon fat meat oil, put less oil, if beef is a dried ingredient, put a little more;
Then go to less than 1/4 of the rice bowl of water and prepare to steam ✌
<h1 class= "pgc-h-arrow-right" > Step 4: [Wax flavor steaming] Steaming: steaming on medium heat for half an hour, then open the lid to see and taste it, not enough to steam again. </h1>
<h1 class= "pgc-h-arrow-right" >:</h1>
Hunan Lawei two eats: La wei combined steaming or frying (Liuyang steamed vegetable chef version + lazy heavy mouth version) Hunan la flavor two eats: La wei combined steaming or frying (Liuyang steamed vegetable chef version + lazy heavy mouth version) with ingredients Hunan la flavor two eating: La wei combined steaming or frying (Liuyang steamed dish chef version + lazy heavy mouth version) Step 2: fish out for spare ~ My fish meat this time is loose, there is no first tear into strips, and finally before preparing to fry the ingredients must be torn into strips ~ Step 3: [Prepare the seasoning side dishes] (continue the previous paragraph) 2. [Wax flavor steaming]: soak the ginger with raw soy sauce (so as to both freshen and avoid directly pouring raw soy sauce on the wax flavor to increase the salt flavor); step 4: [Wax flavor steaming] steaming: steaming on the middle heat for half an hour, and then open the lid to see and taste it, not enough to steam again. 【Wax flavor combined frying】: finished product ~ tips
The lazy version is fast and tasty
1. Put oil on medium-low heat, ginger, dried red pepper, tempeh, stir-fry, add a variety of sauces to stroke and stir-fry
2. Put the torn ingredients, mix well, spread out, slowly fry over low heat, fry until the appearance is crispy, and then you can get out of the pan.
(Remember to pull the ingredients up and don't paste the sticky bottom Ha)
Hunan Lawei two eats: La wei combined steaming or frying (Liuyang steamed vegetable chef version + lazy heavy mouth version) Hunan la flavor two eats: La wei combined steaming or frying (Liuyang steamed vegetable chef version + lazy heavy mouth version) with ingredients Hunan la flavor two eating: La wei combined steaming or frying (Liuyang steamed dish chef version + lazy heavy mouth version) Step 2: fish out for spare ~ My fish meat this time is loose, there is no first tear into strips, and finally before preparing to fry the ingredients must be torn into strips ~ Step 3: [Prepare the seasoning side dishes] (continue the previous paragraph) 2. [Wax flavor steaming]: soak the ginger with raw soy sauce (so as to both freshen and avoid directly pouring raw soy sauce on the wax flavor to increase the salt flavor); step 4: [Wax flavor steaming] steaming: steaming on the middle heat for half an hour, and then open the lid to see and taste it, not enough to steam again. 【Wax flavor combined frying】: finished product ~ tips
Article 2 Recipes! Conscience lazy Bo asks for praise & attention!
<h1 class="pgc-h-arrow-right" > tips</h1>
1. Although the wax flavor is not very healthy, for Hunan people, it may be eaten in addition to the taste and nostalgia ~ it is a kind of memory, and they will want to eat a meal from time to time. It is still very important to deal with it. Try to boil the water several times, less oil without adding salt, and then eat it occasionally
Try not to eat bacon that can't be judged outside, because this kind of heavily processed product, if you encounter black heart, you can't taste any meat
2. There are many pairs of bacon flavor, [bacon smoked shoots] ~ [bacon carrots] ~ [parsley sausage] ~ [bacon garlic moss / garlic leaves / artemisia li] ~ each is under the rice god dish ~ there is a welcome message to see and share tell me Oh ~
"The Historical Origin of Lawei Combined Steaming" Is one of the traditional famous dishes in Hunan, which is made by taking bacon, bacon chicken and wax fish in a bowl, adding chicken soup and spices, and steaming it in a pot. When eaten, the wax is strong...
