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Seek the detailed practice of the three bowls of Xinhua

1. Sanhe soup: choose fresh and delicate buffalo blood, beef tenderloin and tripe. Its color is rich and colorful, its taste is hot and sour, and it has been selected as one of the three major dishes in Hunan for the 2008 Olympic recipes. Cup cake: shaped like Yuanbao, as big as Yingquan, transparent in color, divided into yellow and white, yellow mixed with brown sugar and rice sugar, called Golden Yuanbao; White mixed with white sugar or saccharin, called Silver Yuanbao. Chewy and refreshing.

2. Sanhe Tang: Sanhe Tang represents the cultural tradition of Meishan area. The use of pork, chicken, fish and other ingredients, in the slow cooking process, fully release the aroma and nutrients of all kinds of ingredients. This dish is regarded as one of the most important hospitality for guests in Xinhua area, reflecting the local people's profound spirit of hospitality and attaching importance to food culture.

3. Steamed chicken with Zanziba is one of the three bowls in Xinhua. Its selection of materials is very exquisite, needless to say, the chicken is the choice of Xinhua mountain village self-raised native chicken, and then through a special method. The tender meat of steamed chicken with Ziziba has the effect of nourishing yin, nourishing stomach, promoting diuresis and reducing swelling. It tastes different, too! Sanhe Tang is fastidious in material selection and strict in production. It is best to use buffalo blood, thick tripe and beef tenderloin as the main ingredients.

4. Now the Ziziba we make tastes very soft, and the aroma of Ziziba is mouth-watering. Zanziba is deeply loved by everyone in Xinhua. Steamed chicken with Ciba is one of the three bowls in Xinhua. Its selection of materials is very exquisite, needless to say, the chicken is the choice of Xinhua mountain village self-raised native chicken, and then through a special method. The tender meat of steamed chicken with Ziziba has the effect of nourishing yin, nourishing stomach, promoting diuresis and reducing swelling.

Steamed chicken with Zanziba is one of the three bowls in Xinhua. Its selection of materials is very exquisite, the chicken is the choice of Xinhua mountain village self-raised native chicken. And then processed by special methods. Steamed chicken with Zanziba has the effect of nourishing yin, nourishing stomach, promoting water and reducing swelling.

6. Although the farmer river fish, as one of the three bowls of Xinhua, does not have the magical legend of Sanhe soup, nor does it have the unique raw material of steamed chicken steamed with rice cake, but it also has its unique flavor. The farmer river fish chooses the Sturgeon with delicate meat, high nutritional value and beneficial effect of brain dizziness and strong muscles and bones as the material, cooked with dense stock, mellow and delicious, with strong local flavor.

The practice of Sanhe Tang

1. Xinhua Sanhe soup is one of Hunan Xinhua's special snacks. Fresh beef and tripe are washed and cut into thin slices, then boiled in a pot with cut beef blood, then add spring onions, coriander, and sprinkle with mountain pepper oil to eat. This soup is hot, spicy, fresh and fragrant, and is very popular with young people.

2. The main ingredients of Sanhe soup are: sweet potato noodles with strong toughness and fine silk, dumplings made of high-quality beef stuffing, and well-cut stewed beef slices.

3. The fire opened. After boiling the water, put the pickled chicken, fish and pork slices into the pan and cook over medium heat until done. Add sliced bamboo shoots, tofu skin and green vegetables and cook for another 5 minutes. Finally, season with salt and chicken essence and sprinkle with chopped onions. The above are several common practices of Meishan Sanhe soup, which you can choose according to your own tastes and preferences. This dish is very suitable for family dinners because of its excellent color, smell and rich nutrition.

4. Load the plate: pour the boiled Sanhe soup into the soup bowl and enjoy. Tip: choose fresh meat and vegetables to improve the taste and nutritional value of the soup. The sliced meat can be treated slightly with lye (baking soda) to make it more tender and smooth. Before putting tofu into the pot, you can blanch it with boiling water to remove the fishy smell. Vegetables should not be added for too long, so as not to cook too badly, affecting the taste and nutrition.

How to make Yunxian Sanhe soup with excellent taste?

1. Processing meat: cut lean pig meat into thin slices, chicken meat into bones and slices, fish meat into bone and peel slices. When handling meat, we should try to keep the meat slices intact and uniform, so that the soup will be more beautiful and taste uniform. Boiled sliced meat: blanch the sliced meat in boiling water to remove blood and impurities and ensure the clarity of the soup. James water time should not be too long, so as not to age the meat. Prepare accessories: prepare appropriate amount of ginger slices, green onions, cooking wine, salt and other seasonings.

2. Seasoning: the taste of Yunxian Sanhe soup is mainly delicious, so be careful not to be too heavy when seasoning. In the process of stewing, seasonings such as salt and chicken essence can be added to improve the taste of the soup. In addition, seasonings such as pepper and coriander can be added appropriately according to personal taste. Serving: Yunxian Sanhe soup is also served in an exquisite way.

3. Seasoning: according to personal taste, add appropriate amount of salt, chicken essence, pepper and other seasonings to stir evenly to make the soup more delicious. Thicken: mix the right amount of starch with water, slowly pour it into a casserole and stir to thicken the soup. Out of the pot: finally sprinkle with chopped coriander, boil and turn off the heat, put Sanhe soup into a bowl and eat while it is hot.

4. The choice of meat should be fresh, which is the key to ensure the taste of soup. The preparation of stock requires patience. The longer it takes, the more mellow the bottom of the soup will be. Attention should be paid to the control of heat in the cooking process to avoid excessive boiling leading to aging of the meat. The use of condiments should be added according to personal taste, so as not to be too salty or too light.

Who invented Xinhua Sanhe soup?

b. Three fresh soup correct answer: a Xinhua people bold and domineering, love to eat spicy, this bowl of spicy Sanhe soup just reflects the character of Xinhua people. Large slices of beef, bounced-toothed tripe and tender cow blood are called Sanhe soup. It is said that when Zeng Guofan, the minister of the late Qing Dynasty, set up the "Hunan Army" in Hunan, the morale of the soldiers of the "Hunan Army" was depressed because they lived in the wild and the lake area for a long time, and the number of people suffering from rheumatism increased day by day.

Xinhua specialty 1: Shuiche Zanba is a traditional snack in Xinhua, Hunan Province. When people in Shuiche Town make Zanba, it is still this ancient and primitive manual method, selecting glutinous rice as the main raw material, coupled with high-quality mountain spring water, using traditional production methods. The Zanba produced is soft, waxy and delicious, nutritious and delicious.

Xinhua Sanhe soup is one of Hunan Xinhua's specialty snacks. Fresh beef and tripe are washed and cut into thin slices, then boiled in a pot with strips of cow blood, then add spring onions, coriander, and sprinkle with mountain pepper oil. This soup is hot, spicy, fresh and fragrant, and is very popular with young people.

Meishan cuisine, white brook bean curd, pig blood cake, cup cake, Zanzi cake, glutinous rice cake, sound buckwheat cake, Zanba, fern cake, grind rice cake, Sanhe soup, snow pill, Steamed Pork with Rice Flour, duck cake, firewood bacon, back pot dog meat, Loach drilling tofu, water truck fish jelly. Key recommendation: Sanhe soup: this dish was founded in the late Ming and early Qing dynasties, with fresh and tender buffalo blood, beef tenderloin and tripe, with star anise, cinnamon, fennel, mountain pepper and rice vinegar.