Carp noodles, one of the top ten famous dishes of Yu cuisine, the full name is "sweet and sour soft fried fish baked noodles", which is made of two dishes of "sweet and sour fried fish" and "roasted noodles", which is a traditional cuisine in Kaifeng. According to the "Tokyo Dream Record", "sweet and sour boiled fish" has been popular in the Northern Song Dynasty, its color is jujube red, the soup is sweet and sour, and the fried fish is tender on the outside; and the "baked noodles" are fried dragon's whisker noodles, the dough is extremely fine, fluffy and crispy after oiling.
Sweet and sour soft boiled fish baked noodles
Speaking of the origin of carp noodles, it is said that the Guangxu Emperor and Empress Dowager Cixi came to Kaifeng to escape the Eight-Nation Alliance, and the famous chefs in Kaifeng offered them "sweet and sour boiled fish" and "baked noodles". So he covered the baked noodles, did not expect the taste to be good, attracted the praise of the Guangxu Emperor and Empress Dowager Cixi, and asked the eunuchs to write "Where the fish come from, the ancient Liang of the Central Plains" to give to the Kaifeng Province.
The carp should be covered with a quilt
Sweet and sour fish" and "baked noodles" into one "carp baked noodles", wonderful in a dish, two kinds of food fun, when eating the fat fish meat into the mouth, suddenly full of fresh, and then the noodles with the soup into the mouth, instant melting, is really wonderful. Therefore, the locals also compare the image of eating carp baked noodles to "eating dragon meat first, then eating dragon whiskers".
Two kinds of food fun
To prepare the sweet and sour soft boiled fish noodles:
1. Wash the fish after the initial processing, and dissolve the two sides into a tile-shaped pattern for later use. Put the wok on high heat, add 1500 grams of peanut oil, fry the fish in the pan when it is 60% hot, and heat several times in a row. After the fish is soaked, it is then heated and the oil temperature rises, and then decant the fish oil.
The two sides of the carp are dissolved into a ridge-shaped pattern
Fry the fish in the pan
After the fish is soaked, it is then heated and the oil temperature rises, and then decant the fish oil
2, wash the wok on the high heat, add the clear soup into the fried fish, add sugar, vinegar, rice wine, fine salt 5 grams, ginger juice, green onion onion while sliding on the fire with a spoon to push, and the juice continues to stir on the fish, until the fish on both sides to eat thoroughly, hook into the wet starch, when the juice is thick, the hot oil decanted when frying the fish is appropriately added, the juice is baked into live juice, and the fish juice is plated.
Plate the fish with the sauce
3, 15 grams of alkali and dough, dipped in water on the board repeatedly kneaded, until the face of the tendon, rub long strips, grasp both ends with both hands, two arms extended into a semi-curved shape, about 30 cm apart.
Rub repeatedly on the board with water
4. The feet are naturally separated, and the face is shaken, repeated many times like a rope. When the noodles are soft and can be made, sprinkle the dough on the board and roll them into a round strip. The two ends pinch the middle of the middle (about 200 grams), and after the two ends of the face are pinched with both hands, the face of the right hand is handed to the left hand, in a semicircle, sprinkled with noodles, the fingers of the left hand are extended into the middle of the semicircular surface, the left and right fingers are stabilized, and at the same time quickly spread to the left and right. Pay attention to grasp the uniformity of the strip, make the effort to be even, so repeatedly pull to the mouth ring, as thin as a hair, cut off both ends, take the middle section of about 50 grams.
The face is as thin as a strand of hair
5: Place a wok on medium heat and add 1000g peanut oil. Heat until 50% hot, add the rolled noodles, fry them until they are persimmon brown, and place on a plate to serve with sweet and sour soft boiled carp.
Baked noodles
Serve at the same time
Cover the baked dough over the carp