[Main ingredients and accessories] Yellow River carp 1 tail fine salt 8 g white flour 500 g vinegar 50 g wet starch 13 g Shao wine 25 g sugar 200 g ginger juice 15 g edible alkali 0. 5 g green onion 10 g clear soup 400 g peanut oil 2500 g
[Cooking method] 1. Wash and expand the fish after the initial processing, and dissolve the two sides into a tile-shaped pattern for later. 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. ２． Put the net wok on the high heat, add the clear soup to the fried fish, add sugar, vinegar, rice wine, refined salt 5 grams, ginger juice, green onion on the fire while sliding with a spoon to push, and the juice is constantly stirred 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 out of the fried fish is appropriately added, the juice is baked into live juice, and the fish juice is plated.
３． Mix the white noodles with 3 grams of refined salt, alkali and dough, dip in water on the board and rub repeatedly, until the noodles are tendoned, rub into long strips, grasp both ends with both hands, both arms extended into a semi-curved shape, about 30 cm apart, the feet are naturally separated, the noodles are shaken, like a rope repeated many times. 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. Place in a wok over medium heat and add l000 g of 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.
[Process Key] 1. It is necessary to use fresh Yellow River carp, descale the fish to dig the gills, from the outside of the belly of the fish to open a mouth of about 3 cm long, take out the internal organs, pay attention to the internal organs do not touch the fish bile (in order to prevent the bile from sticking to the fish meat, making the fish bitter), wash and set aside. ２． When frying the fish, pour hot oil on the fish with a spoon and set the fire several times during the frying process to make the fish fry through. ３． When the pot is on high heat, then move to a medium-low heat, and use a spoon to stir the juice on the fish to make it taste evenly, and shake the iron pot from time to time to prevent the fish. ４． And the amount of alkali when putting alkali should be flexibly grasped according to seasonal temperature changes, and each kilogram in winter is generally added 0. 5 g, 2 g per kg in summer.
[Flavor characteristics] 1. Yellow River carp is one of the four famous fish in China, rich in protein, fat, carbohydrates, vitamins and other nutrients, food diuretic swelling, fetal milk, heat and detoxification, cough and gas effect.
２． Carp has always been revered as the "King of Fish" or "the head of the fish" in China. The Book of Verses says: "If he eats fish, he will be the carp of the river." The carp in the yellow river water has pure meat taste, fresh and fat, gorgeous posture, red mouth and fins, and the scales on both sides are shining, also known as "golden Yellow River carp." "Among them, the carp in the Yellow River from Kaifeng Heigangkou to The head of the Lankao East Dam, after being used as a sweet and sour soft boil, the color of persimmon is translucent, the oil is heavy and melted, sharp and not greasy, sweet and sour, sour and salty, and the fish is tender.
３． Baked noodles are also known as "dragon's whisker noodles". Originally, this kind of noodles was only cooked with water, taking its soft and fragrant flavor, and then changed to roasting, and registered for "baked noodles". Every year on the second day of the second month of the lunar calendar, the "dragon raises its head", and the dignitaries and dignitaries and even the people in the city will give gifts to each other on this side to show their auspicious meaning. ４． Vinegared fish and baked noodles have been paired with dishes for more than 100 years. Because of the saying of "eating dragon meat first, eating dragon whiskers later", after eating boiled fish, the fish juice is re-baked into "live juice", and then the baked noodles are poured into the food, crispy and delicious, reaching the perfect style of two flavors of a dish, complementing each other, and becoming a traditional dish in Yu cuisine.
Sweet and sour soft boiled carp baked noodles can also be made at home, nutritious and healthy, and the whole family likes to eat!
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