The dish shared with you today is a traditional Yu dish: sweet and sour carp roasted noodles, this dish is jointly made by Master Miao and Master Zhu, this dish was formerly known as sweet and sour boiled fish, and later improved by the chef to have today's sweet and sour carp baked noodles, it is a famous traditional dish in Kaifeng, Henan Province, and it is also one of the "top ten famous dishes of Yu cuisine"
【Preparation of baked noodles】
1, the basin added high gluten flour, add salt and alkali noodles, and then add water to stir the noodles into a flour flocculent, a pound of flour added water at about 300 grams, and then continue to press, the dough pressed together, the noodles and light after the bag covered the noodles, the noodle time in summer about 30 minutes, winter takes about 50 minutes, the noodles can improve the elasticity and smoothness of the noodles, laying the foundation for the next step of walking the noodles.
2, 30 minutes after the dumplings can only start walking, walking noodles is to pull out the thickness of the noodles to lay the foundation, the standard of walking the noodles is to make both ends of the noodles can be thick and uniform, which stretch the noodles, shake the noodles, the strength of these 3 actions to be coherent, in one go.
3, after the noodles are walked, the next step can take out a part of the ramen, put the pulled noodles on the table, the top of the table is white flour, and then sprinkle a layer of flour, sprinkle dry flour to prevent the noodles from sticking, after Master Miao repeatedly overlapped the ramen, the ramen as thin as a hair is ready.
4, use a knife to cut the pulled noodles into segments, and then drag them up by hand, fry the golden crisp in a 4-5 oil-warmed pan, gently use a spoon to prevent sticking together, and then gently fish out with a fence, gently place on the oil absorbent paper to absorb the oil.
【Preparation method of sweet and sour fish】
1: Cut the slaughtered carp with a knife, and then dip the carp with powder and set aside.
2, the pot on the heat to add an appropriate amount of vegetable oil, the oil temperature to about 170 degrees, down into the carp frying, frying during the continuous oil on the fish, can accelerate the rapid maturity of fish, soaking and frying mature.
3: Add water to the other pot and add the chopped onion and ginger, then add salt, then add sugar, white vinegar, and put the carp in after the sauce is mixed.
4, with a spoon to continuously drizzle the sauce on the fish body, cook for about 50 seconds, and then turn the fish over and burn the other side, the other side can be fired for about 10 seconds to fish out the plate.
5, the original soup in the pot is poured out without use, add the bottom oil in the pot, add the tomato sauce, fry the tomato sauce into the sand, then add water, add sugar, white vinegar, add salt to adjust the bottom taste, and then add orange juice to blend the sweet and sour taste, use corn starch water to outline the viscous consistency, and then add the hot oil baking sauce of the fried fish, bake the sweet and sour sauce, and then pour on the carp while hot.
6: Cover with fried baked noodles at the end.