Henan is the birthplace of Chinese civilization, as a large grain province, the variety of food is also very many, such as the most famous Henan braised noodles, I can eat this grown up ah, not at all tired, and Henan authentic peppery soup, salty and delicious, super delicious, drink a bowl, all day is very satisfied, the next to introduce to you is Henan's 10 kinds of authentic dishes, of which there are also on the "tip of the tongue of China" it! Let's take a look!
<h1 class="pgc-h-decimal" data-index="01" > sweet and sour soft boiled fish noodles</h1>
Sweet and sour soft fish roasted noodles is a traditional dish in Kaifeng City, Henan Province, which belongs to the Yu cuisine - Kaifeng cuisine, which is prepared by two famous dishes of sweet and sour boiled fish and baked noodles. Sweet and sour fish has a long history, according to the "Tokyo - Dream Record" record: during the Northern Song Dynasty, the Tokyo market was popular, the dish to carp, especially the Yellow River carp as the top raw material, after the initial processing, with a slope knife to dissolve the two sides of the fish into a ridge pattern, into the hot oil pan fried through. Then with an appropriate amount of sugar, balsamic vinegar, ginger, cooking wine, salt and other condiments, mixed with boiling water, hooked with running water, baked with a amount of fire oil, until the oil and sweet and sour sauce are all fused, put in the fried fish, sprinkled with the sauce and ready. Its color is jujube red, tender and fragrant, sweet and sour, sour and slightly salty; baked noodles are also known as dragon's whisker noodles.
First, the fish is scaled, dug up, devisited, washed, and both sides are dissolved into a crescent shape for backup (7 to 8 knives on one side). Put the wok on medium heat, add peanut oil (1500 grams), fry the fish under the pan when it is 60% hot, continuously heat (pull the pot over the fire) several times, wait for the fish to be fried thoroughly and then on the fire, and then fish out the oil control after the oil temperature rises;
Second, put the net pot on the high heat, add water, add sugar, vinegar, cooking wine, salt (5 grams), ginger juice, green onion, hook into the wet starch, use a spoon to stir continuously, after the juice boils, put down 50 grams of hot oil, and then pour the juice on the fish;
Third, white flour mixed with fine salt (3 grams), alkali, and into a dough, dipped in water on the board repeatedly kneaded, until the face is tendoned, rub long strips, repeatedly pulled to 12 rings (12), as thin as hair, cut off the two ends to take the middle section (about 50 grams), put in the oil and fry until persimmon yellow fishing out, put into the dish, you can serve with the Yellow River carp.
<h1 class="pgc-h-decimal" data-index="02" > fried grilled blue fish head and tail </h1>
Fried grilled blue fish head and tail is a traditional dish of Kaifeng City, which belongs to the Yu cuisine family. This dish is red in color, fragrant and tender, when eating, put a piece of fish head in the mouth and suck, not only can suck out the fish brain, but also the fish meat and skull are automatically separated, making people salivate. At the end of the Qing Dynasty, the people were famous in the Central Plains, known as "strange taste". In the early years of the Republic of China, Kang Youwei first tasted this dish in Kaifeng, the ancient capital of travel, that is, it was praised as "flavor cooking Hou Jing". Kang Jun knows the taste, the intention is still inexhaustible, and the book fan noodles "Confidant in the sea, little brother Kang Youwei", and gave another village stove head Huang Runsheng.
Ingredients: 1250 g of bluefish head and tail.
Ingredients: 100 g of winter shoots, shiitake mushrooms, green onion and ginger 2 each. 5 g.
Ingredients are 200 g of oil, 50 g of soy sauce, 2 msg of monosodium glutamate. 5 grams, cooking wine 25 grams, brine 10 grams, sugar 30 grams, first soup 400 grams.
Production process
1. Cut off the head of the bluefish from the outside of the pectoral fin and the tail from the inside of the tail fin at 5 cm. The head and neck meat are chopped apart from behind the gills, and the head is chopped into long pieces about 13 mm wide with a vertical knife. The neck meat is chopped into pieces, and then the fish head is spread in a dish, and the tail is chopped from the tail fin, 5 pieces each, and placed in the position of the tail in order. Take another 3 cm in the middle of the chopped section and place in the middle of the fish tail. Cut the winter shoots into hob pieces, and place the mushrooms, green onion and ginger pieces together on the pot pad.
2: Put the pan on the fire, put in the large oil, put the head and tail in, fry the yellow on both sides, and the skin goes down into the pot pad.
3: Put the pot on the fire, add large oil and head soup, add the ingredients, put the laid pot pad in, use the fire to grill, and collect the juice over low heat. When the sauce is thick and the color is bright red, put it on a grilled dish and pour the juice on top.
Features: fragrant and tender, color jujube red.
<h1 class="pgc-h-decimal" data-index="03" > fried purple crispy meat </h1>
Fried purple crispy meat is a special dish of Henan Province, belongs to the Yu cuisine system; the dish has a history of more than 100 years, with pork ribs as the main ingredient, after boiling, marinating, steaming and repeated frying, with brownish yellow color, glossy and shiny, tender on the outside, fat but not greasy characteristics, with onions, sweet noodle sauce with food, its taste is better. It is named after the characteristics of brown, yellow and purple in color, and its flavor is even comparable to that of roast duck, so it is also known as "racing roast duck".
Production materials
Pork, sliced green onion, sliced ginger, peppercorns, star anise (broken), salt, rice wine, monosodium glutamate.
Production process
1. Cut the pork with skin and ribs into 6.6 cm wide strips, put them in a soup pot and cook over high heat to remove them;
2. After the cooked meat is cleaned, the mane slices on the skin are cleaned and placed in the basin;
3. Use slices of green onion, sliced ginger, peppercorns, star anise (broken), salt, rice wine, monosodium glutamate, add an appropriate amount of water, soak for 2 hours, basket steamed over high heat until eight ripe, take out, let cool;
4. Put the wok on high heat, add peanut oil, when it is 50% hot, put the meat skin down into the pot, then move the pot to a low heat, and remove it after 10 minutes;
5. Spread a layer of vinegar on the skin and fry in the pan;
6. Repeat this 3 times until the meat is transparent and the skin is persimmon yellow and fished out;
7. Cut into 0.6 cm thick slices, skin facing down neatly on the yard plate;
8. Serve with shallots and sweet noodle sauce.
Process tips
1. The curing time should be more than 2 hours, and the body should be turned twice during the curing process, and some small holes should be pierced in the meat with bamboo skewers to facilitate the taste;
2. When frying meat, the first time with high heat, fry until the surface is hard when fished out, when the oil is slightly cooler, fry with medium heat, the time is longer than the first time, fish out and then heat the oil to 70% heat, put in the meat and fry until the persimmon yellow is ready;
3. Due to the frying process, 500 grams of peanut oil should be prepared.
The taste of the dishes is brownish yellow, glossy and shiny, the outside is burnt and tender on the inside, and it is fat but not greasy.
<h1 class="pgc-h-decimal" data-index="04" > Yu-style Yellow River carp</h1>
Yu-style Yellow River carp is a classic traditional dish in Henan, that is, braised Yellow River carp, steamed Yellow River carp, sweet and sour soft boiled Yellow River carp three famous dishes, using Henan Yellow River carp as raw materials, using braised, steamed, sweet and sour soft boiled three cooking methods made. Since ancient times, the yellow river carp has been the most delicious in the Central Plains, praised by many literati and inkers, and is a well-known specialty food at home and abroad, and the Qing Dynasty is a royal tribute and the main food for receiving foreign guests. The most classic method of Yu-style Yellow River carp is braised and sweet and sour soft boiling, and as a classic dish of Yu cuisine, braised Yellow River carp has been served at state banquets many times, and the first banquet of the founding of the people's republic of China at the beginning of New China has this dish.
Preparation method
Ingredients: 1 Yellow River carp;
Ingredients: Green onion, ginger, garlic, star anise
Seasoning: salt, soy sauce, salad oil
Production steps
1. Slaughter and clean the live carp, cut 4 knives (deep to the bone) on each side of the fish, put it on a plate, add fine salt to taste
2, add oil to the pot, heat up the ingredients shallots, ginger, star anise, simmer out the aroma;
3、 Fry the fish until it changes color slightly (on both sides), cook in soy sauce and add the broth;
4: Season with seasoning, heat for 4 minutes and add raw garlic cloves.
The key to production: fish should be fried on both sides, soy sauce should be cooked first and then soup, garlic should be put last, pay attention to grasp the heat
Features: fresh flavor, sauce aroma for prominence.
<h1 class="pgc-h-decimal" data-index="05" > The roast duck</h1>
Peking duck is a dish, also known as (Tokyo roast duck), which is mainly made of stuffed duck, honey, and Jingdong dishes. This dish is a traditional dish in Kaifeng, Henan, one of the top ten famous dishes of Yu cuisine, and the Northern Song Dynasty has a long history. The skin of the roasted duck is crispy, the meat is tender and fragrant, and the color is persimmon red. It can be consumed by people who have heat and cold in the body. The selected duck has a large thin skin, tender and plump, so that the roasted duck is ruddy in color, crispy and tender, plump and mellow, and fat but not greasy, and finally the Roast Duck in Beijing becomes a treasure at the Kaifeng banquet.
raw material
[Ingredients]
1 crammer (2500-3000 g).
[Ingredients]
30 grams of honey, 50 grams of Jingdong vegetables, 100 grams of chrysanthemum onions and butterfly radish.
[Rental]
10 grams of brine, 5 grams of small ground oil, 50 grams of sweet noodle sauce.
Method of production
1, after the duck is slaughtered and bloodied, put it in six or seven ripe hot water to burn through, fish out and push back from the breast with your hands, after most of the hair is removed, put it in a cold water basin to wash it, use tweezers to remove the fine hairs, cut off the claws and the bones of the arms, and pull out the tongue. Make a small opening along the ribs from the left arm and remove the internal organs. Take the sac from the opening of your neck, wash it inside and out, and rinse it inside and out with boiling water. The Jingdong vegetables are doughdles and placed in the abdomen. The skin is first spread with salt water, then again with honey, and the anus is blocked with straw knots. Insert the trachea under the leg metabone, inflate and place in the air circulation area to dry.
2. Heat the stove with straw, and then use the burned straw ash to press the fire evenly and hook the throat with a duck hook. The other end was pierced with an iron rod, mixed outside, the duck was hung inside the stove, the door of the stove was sealed, and the upper opening was covered. Roast the duck until it is persimmon-brown and ready to bake. To serve, start with the lower part of the duck's neck and the upper right side of the throat, and then slice the whole body into slices and place them on a plate. Butterfly radish, chrysanthemum shallots, and sweet noodle sauce are each placed on a plate and served with duck. Then slice the lean meat of the duck leg into pieces and place on the plate. The oil is dug out, chopped and placed on the side of the lean meat. The duck head is broken, placed on both sides of the lean meat, and the Jingdong vegetables in the duck belly are placed on the edge of the plate and served. Duck skeleton can be boiled soup, under mung bean noodles.
<h1 class="pgc-h-decimal" data-index="06" > eight pieces</h1>
Fried eight pieces, also known as eight pieces of chicken, is a traditional famous dish in Henan Province, belonging to the Yu cuisine system. It is made with chicken, chicken gizzards, chicken liver, starch (broad beans) and other ingredients. The local restaurant's rather charming "dry fried sauce do not be lettuce, a chicken chop eight cloves" of the loud hall newspaper, the second half of the sentence refers to this dish. According to legend, the Qianlong Emperor of the Qing Dynasty once experienced its flavor when he inspected the river in Kaifeng, which became famous all over the world and has a history of nearly 200 years. In the 1820s, the flavor was improved and enhanced by Liu Genglian, another chef of Kaifeng New Restaurant, and others.
3 young chickens 2000 g, cooking wine 50 g, salt 5 g, peanut rice 100 g, monosodium glutamate 2 g, 2 eggs, 10 g sugar, 100 g coriander, 25 g sesame oil, 1000 g peanut oil (allowed to consume 100 g), 20 peppercorns, 15 g ginger, 2 g peppercorn powder, 50 g wet starch, 15 g green onion
1: Sauté the peanuts with salt, peel and chop, cut the green onion in half into flowers, and beat the green onion and ginger together.
2, after the chicken is deboned, beat loose with the back of a knife, cut into 4.5 cm square pieces of meat, marinate with cooking wine, salt, sugar, green onion ginger, peppercorns, MSG for about an hour, pick off the peppercorns, green onions and ginger, and then use egg whites, wet starch syrup, and stick crushed peanuts.
3, put peanut oil in the pot to boil, one by one into the oil pan frying a little fished out, to the oil pot in the water boiled dry, and then into the oil pan fried crispy golden brown, decanting the oil, sprinkle pepper powder, green onion, drizzle sesame oil, put into the plate, coriander platter is ready.
Precautions
1, pay attention to the heat when frying, after frying until it is colored, use a low-heat squat to fry, so that the chicken nuggets are cooked thoroughly, and then fry it with high heat until the outside is scorched and tender, such as improper grasp of the heat, easy to fry paste or uncooked inside;
2, because there has been a frying process, you need to prepare 1000 grams of peanut oil.
method
2 chicken shoots,500 g, sugar 5 g, gizzard liver 1 pay, sesame oil 5 g, salt 2 g, cooking wine 10 g, monosodium glutamate 1 g, wet starch 40 g, peanut oil 1,000 g, soy sauce 10 g (net consumption 50 g)
1. Chop off the mouth and claws of the bamboo shoot chicken (that is, the chick of the year), and then cut the head and neck into one piece, the two wings into two pieces, the chicken breast is divided into two pieces, the legs are two pieces, and the buttocks are one piece, a total of eight pieces. Remove the sandbags and chicken offal and wash them together with the face and liver, and use boiling water to mourn the control of clean water for later use.
2. Put the chopped eight pieces into the basin, add 10 grams of cooking wine, 10 grams of soy sauce, 2 grams of salt, 1 gram of monosodium glutamate, 5 grams of sesame oil, and 5 grams of sugar to marinate for about half an hour.
<h1 class="pgc-h-decimal" data-index="07" > scallion grilled lamb</h1>
Scallion grilled lamb, one of the traditional famous dishes in Henan, belongs to Yu cuisine, sheep is auspicious, historically is an aristocratic food. In the Song Dynasty, 72 main stores in Beijing used mutton as the main raw material, and the mutton was warm and suitable for all ages. This dish is made of cooked fat rib meat, cut into strips, with fried yellow shallots, magnolia slices spread on the pot grate, add broth, the next ingredient is grilled with medium martial fire, until the juice is thick and turned into the plate, the soup in the pot hooks the water, less under the pepper oil to pour the juice, the dish is soft and delicious, mellow and long.
Required ingredients
[Ingredients:] Hind leg meat 5 two.
[Ingredients:] Green onion 2 two.
[Seasoning:] Soy sauce 8 dollars, cooking wine 3 dollars, monosodium glutamate 2 points, sugar 2 dollars, wet dough powder 1. 5 two, peanut oil 1 kg, [oil consumption 1. 5 two], 2 points of fine salt, 5 dollars of eggs, 4 pairs of clear soup.
[1] Cut the lamb into thin slices, put it in a bowl, humidify the starch 1 two, egg 5 money pulp evenly, peel the green onion, remove the roots, wash and cut into hob pieces.
[2] Add oil to the spoon and set the heat to five. Six ripe, down into the slices of meat, hand spoon to scatter, and then down to the green onion, a moment to decant the oil, the spoon inside
Down into the clear soup. soy sauce. monosodium glutamate. sugar. A little salt, adjust the taste, and then put the meat slices in, see open, with a water ball powder basket, drizzle a little oil, put into the plate and serve.
This dish is made of cooked fat rib meat, cut into strips, with fried yellow shallots, magnolia slices spread on the pot grate, add broth, the next ingredient is grilled with medium martial fire, until the juice is thick and turned into the plate, the soup in the pot hooks the water, less under the pepper oil to pour the juice, the dish is soft and delicious, mellow and long.
<h1 class="pgc-h-decimal" data-index="08" > roast chicken</h1>
Daokou roast chicken is one of the traditional famous dishes of the Han nationality, made by the "Yixing Zhang" Shijia Roast Chicken Shop in Daokou Town, Huaxian County, Anyang City, Henan Province, and is a famous specialty of China. Daokou roast chicken is as famous as Beijing roast duck and Jinhua ham, and is known as "the world's first chicken". Using a variety of precious Chinese medicines, supplemented by aged soup, its finished roast chicken is brightly colored, shaped like a yuanbao, and the mouth is ruifeng. Extremely therapeutic and health care function. In 1981, it was rated as a national famous and excellent product by the Ministry of Commerce. Daokou Town, HuaXian County, Northern Henan, is known as the "Hometown of Roast Chicken". "Yixing Zhang" Daokou roast chicken, like Jinhua ham, Gaoyou duck egg, Beijing roast duck, dominates the national food, and is famous in Shenzhou and overseas.
Ingredients are made
Ingredients: 900 g of chicken
Excipients: sand kernels 15 g
Grass fruit 10 g
Cinnamon 10 g
Tangerine peel 15 g
Cloves 4 g
Bai Zhi 10 grams
Cardamom 15 g
Seasoning table salt 20 g
Honey 20 g
90 g galangal
Water to taste
Step 1 slaughter the chicken well, put the blood clean, take advantage of the chicken body is still warm, put in 60 ~ 70 ° C hot water for about 5 minutes, and then burn the hair out, which can make the light chicken clean and white, beautiful color;
Step 2 Then cut off the chicken feet, and make a small opening with a knife above the neck of the chicken, so that the esophagus trachea is exposed, and then cut a long mouth of 7 to 8 cm between the buttocks and legs, cut off the esophagus, trachea, take out the internal organs, cut off the anus, and then wash the remaining blood and dirt with water;
Step 3 Place the washed chicken on the board, belly up, cut the middle of the ribs and spine with a knife, and press the fold by hand;
Step 4 Then use a small wooden stick to put it into the belly to prop up, and then make a small opening at the tip of the chicken's lower abdomen, cross the legs into the mouth, and insert the wings into the mouth, so that it becomes a semicircle with both ends pointed, and then dry the surface water;
Step 5: Put the dried chicken body with honey water into a hot pot of 150 ° C ~ 160 ° C and fry it into a pink fishing, put it into another pot, add the old brine and all the spices, and at the same time, the brine is dissolved and added, the chicken is pressed on the bamboo grate, so that the chicken is all submerged in the brine, and then the nitrate is dissolved and added, boiled over high heat;
Step 6 Then use the simmer to continue simmering until the chicken is cooked and rotten, and then remove the pot;
Step 7 Before fishing the chicken, prepare the tools, and cooperate with the hands and eyes when fishing, so that the shape of the chicken meets the requirements of complete beauty.
Cooking skills
1. Slaughter the hair, the technique is fast, to ensure that it is clean and bright.
2, brine, from the opening of the pot to cook about 4 hours, and the soup used in the brine can continue to be used later, called old brine;
3, the proportion of honey water is 60% of water, honey 40%.
Dishes special
1, this chicken light red band yellow, the skin and meat is intact, salty with sweet, tender and delicious, chicken bones are off at a touch.
<h1 class="pgc-h-decimal" data-index="09" > opened bucket chicken</h1>
Bucket chicken is one of the specialties of Kaifeng, Henan, which is made of local high-quality hens and simmered in centuries-old soup. Golden color, fat but not greasy, tender and crispy. Speaking of barrel chicken, we must first talk about the century-old shop "Ma Yuxing" in Kaifeng, Ma Yuxing has shops opened under his banner in many parts of the country, and everyone may not be unfamiliar with this name. But when it comes to its full name, "Jinling Sect Gate - Ma Yuxing", few people know.
Preparation of ingredients
3 fat broilers (5000 g) for 2 years, 250 g green onion, 100 g ginger, 25 g peppercorns, 250 g salt, 100 g of whole ingredients, 150 g of cooking wine.
1, the hen after preliminary processing after washing, chop off the claws, remove the lower half of the wings of the large bone joint, from the right arm to open a 5 cm long crescent mouth, fingers inferred three ribs, index finger in the five organs around a circle after taking out; and then from the back of the neck to open, take out the sac, rinse clean. Both thighs were broken from the roots and tied with ropes. The whole material is wrapped in thin cloth.
2: First use some peppercorns and salt to dangle in the chicken belly, so that the salt and pepper are evenly soaked. The washed lotus leaves are stacked into 7 cm long and 5 cm wide pieces, tucked in from the knife edge, and the tail of the chicken is propped up. With straw on one head and a chicken on the back of the chicken's spine, hold the chicken round.
3: Put the white brine soup pot on the fire, boil the skimming foam, first put the bucket chicken into the shabu, tighten the skin and then put it into the pot, put in the whole ingredient, cooking wine, green onion, ginger. Move the soup to a low heat and simmer for about half an hour, then remove and serve.
1. Select a fat and tender live hen to ensure that the meat is tender and fragrant.
2. The knife worker should be careful and serious, the appearance of the bucket chicken is very important, the chicken should be rounded, and the knife should be lowered.
<h1 class="pgc-h-decimal" data-index="10" > sour and spicy mullet egg soup</h1>
Sour and spicy mullet egg soup is a dish made with mullet eggs as the main ingredient, and is a special traditional dish. In Yu cuisine, Lu cuisine has this dish, mullet egg is not an egg, but the female cuttlefish egg gland, coastal production, there are many treatments. However, with clear soup and it, it is unique to Yu cuisine.
Required ingredients
Ingredients: 50 g mullet egg.
Seasoning: 200 g of broth, 20 g of cooking wine, starch, rice vinegar, shallot oil, pepper noodles, chopped coriander.
Preparation method
1. The mullet eggs are first rinsed with water to remove the salty taste. Add cooking wine to boiling water and soak the mullet eggs to remove the fishy smell.
2. After boiling the broth in the pot, add the mullet egg and pepper noodles, boil the mustard, add rice vinegar, order the shallot oil out of the pot, sprinkle with chopped coriander and decorate.