Recently, Henan Satellite TV broadcast "Tang Palace Night Banquet", "Heaven and Earth", "Prayer", "Beautiful People", and other beautiful visual feasts, with Henan "fire out of the circle" again and again, attracted a lot of outsiders to Henan to feel the charm of the Central Plains.
What to eat after coming? This has become a very important issue. Although Yu cuisine is not well known as the eight major cuisines, its unique and more people-friendly characteristics are also very important in the hearts of the people. Today, I will recommend 6 classic Yu dishes to you, don't just worry about braised noodles, peppery soup, these 6 courses have chicken and fish and meat, there are meat and vegetarian staple foods, sour, sweet, fragrant, spicy are readily available, all are the essence of Yu cuisine, to solve the problem that you do not know what to order, if it is not rooted in Henan for decades, you can not order such an authentic dish.
The first course: Huaiyang roast chicken
Soon to the "February two" dragon look up good day, there are plans to come to Taihaoling friends, do not patronize to eat compressed steamed buns, this place is famous to eat Huaiyang small roast chicken do not miss.
1. Chicken is best to use this two pounds of small tender chicken, the meat is tender and good to taste, the tendons on the joints are cut off, the claws are stuffed in the chest cavity, and the chicken wings are crossed in the mouth, so that the burned out looks good. After processing, dry the water on the chicken and drizzle with soy sauce, apply a layer of background color in advance, and let it dry for a while.
2. Spices we need to use dried ginger, nutmeg, cardamom, grass fruit, galangal, white nut, sand kernel, fragrant leaves, cumin, star anise, peppercorns, cinnamon, white root, white fruit and hawthorn flakes, drizzled with highly white wine to stimulate the aroma, and then use 50 degrees of warm water to bubble, remove medicinal properties and impurities. Just soak for two or three minutes, pour it out of the pack, and then put it in and tie up the green onion and ginger tightly.
3. Prepare a pot of broth, put a few yellow gardenias, add sugar color, soy sauce, old soy sauce color, the whole tune into caramel color on the line don't be too old, and then put some salt to adjust the bottom flavor, put the material package in, add some white wine to add fishy flavor, cover the pot lid and simmer for twenty minutes, then turn off the heat and soak for two hours and then put the ingredients for brine, its material aroma, sauce aroma is strong.
4. Chicken after drying water vapor after 50% of the oil temperature under the pan frying, it is best to use the pot lid to block to avoid burns, fry this step one is to color, the other is to tighten the chicken skin, so that the brine out of the skin crisp, meat tender. Often pour oil on the exposed oil surface to make it evenly heated, do not need to fry too much, the skin is fried to a golden brown and fished out.
5. Now the brine soup is also raised, reopen the fire to put the chicken in, after the fire is boiled, turn the low heat to brine for 15 minutes, do not make the brine chicken easy to break. After 15 minutes, turn off the heat and continue to soak for half an hour, and the brine dishes are all three points brine and seven minutes of soaking, so that the chicken can be salty and delicious from the inside out. This crispy meat is tender, salty and fragrant, and the soy sauce is bright, which is the Huaiyang roast chicken of the Eight Classics.
The second course: fried grilled fish
After visiting the Taihao Tombs, most of the way back will pass through Zhoukou, although there are no particularly prominent attractions in Zhoukou City, but it is a pity that this old Zhoukou fried fish is missed.
1. First of all, we process the carp clean and marinate: sprinkle salt, pepper, drizzle with cooking wine on both sides of the fish, spread evenly and marinate for ten minutes; cut the green onion into small pieces, cut the ginger into thin strips, pat the garlic flat, and put it together with the green onion and ginger; then prepare a small pot, put in a small handful of dried peppers, a pinch of peppercorns, two star anise for later use; half of the green peppers are cut into thin wires, and then cut a little red pepper shredded for color matching, and the green onion and white removal of the hard core are also cut into thin wires and green and red peppers are soaked together with water to avoid water loss and drying.
2. After the carp is marinated, sprinkle the flour on both sides and spread it evenly, absorb the moisture on the surface to prevent splashing oil when frying, and fry it out more crispy. Heat the oil in the pot, wait until the oil temperature is 60% hot, lift the head and tail of the fish, and first put the fish meat down into the oil pan, so that the fried head and tail are more beautiful. After the fish body is set, it is put into the oil pan in its entirety, fried on low heat for about 4 minutes, and constantly poured oil on the exposed part of the oil surface to make the fish evenly heated, and fried the fish until the small spines were charred and crispy, and fished out in a golden brown to control the oil. In order to make dishes into pieces and good shapes, restaurants mostly use frying instead of frying, which is more convenient to operate.
3. Burn the oil in the pot, after the oil is hot, put in 10 grams of bean paste, 10 grams of chili sauce, sauté the sauce fragrantly, fry out the red oil, and then add dried peppers, peppercorns, star anise, pour in the onion and ginger together to sauté the aroma and sauté the aroma, and then add the right amount of water, the amount of water should be able to pass the carp, add 10 grams of cooking wine to fishy, oyster sauce 5 grams to freshen, soy sauce 10 grams, a spoonful of salt, a spoonful of chicken powder, three spoons of sugar, a spoon of pepper, a spoon of thirteen spices, and then put in the fried carp, with a spoon to constantly pour juice on the fish to give the fish a taste, Cover the pot and simmer for eight minutes.
4. After eight minutes, open the lid of the pot, continue to pour soup on the fish, the whole process does not turn the fish so as not to break the fish body, worry about sticking to the pot, you can gently shake the pot, boil until the soup is viscous, drizzled with sesame oil and pepper oil, sesame oil can brighten the color, pepper oil can reduce the fishy taste of the fish, increase the taste of hemp, you can come out of the pot and plate. Finally, sprinkle with green and red pepper shreds, green onions and white sesame seeds.
The third course: sour soup small crispy meat
Henan people all know that sour soup small crispy meat can be said to be where to eat, the ingredients are nutritious, sour and appetizing, and it is suitable for eating all year round.
1. First of all, we prepare a tenderloin, first cut into thick slices, and then cut into coarse strips into the basin, add salt, pepper, cooking wine to fishy, grab and mix evenly into the meat strips; then add a little water to continue stirring, after the water is absorbed, add water again, the meat strips absorb the water after the taste is more smooth and tender; then beat an egg, drizzle a little soy sauce to color the color, put in the right amount of starch and flour to lock in the water, and finally pour a little vegetable oil to prevent sticking when the pot is down. Side dishes we used fungus, soaked in warm water; tomatoes with a cross flower knife and boiled water, peeled off the skin, cut into diced tomatoes; sliced ginger, green onion cut into green onions; cut a little ginger slices and green onion slices into the pot, grab a pinch of peppercorns, an octagon, a few dried peppers for later.
2. Pour more oil into the pot, when the oil temperature is 50% hot, sprinkle the meat strips into the pot in turn, fry for about three minutes on low heat, after the meat strips are set, push it with a spoon to make it evenly heated, and fry until the meat strips are golden and crispy, you can fish out the oil control.
3. Boil water in the pot, add salt, 2 grams of thirteen spices, 2 grams of chicken powder, pepper, a little cooking wine to remove the fish, and then add the freshly prepared green onion and ginger, star anise, turn the heat to boil and boil the flavor. Then put the boiled soup and the small crispy meat together in the basin, put it in the steamer and steam for 20 minutes, and steam the small crispy meat. After 20 minutes, take out the steamed small crispy meat, pick out the star anise, peppercorns and other small ingredients and set aside.
4. Start the pot and then burn the oil, add the onion and ginger to fry the incense, pour in the diced tomatoes and fry the juice, then pour the appropriate amount of water from the side of the pot, add the fungus, put the small crispy meat control dry juice water into it, add salt, pepper, chicken powder, thirteen spices, dark soy sauce, stir and open the seasoning. After the soup is boiled, beat the foam in the pot, then turn the heat down and simmer for 5 minutes, so that you can change the small crispy meat to absorb the soup into the flavor. After 5 minutes, pour in the appropriate amount of aged vinegar to increase the sour taste, drizzle with a little sesame oil, sprinkle with green onions and coriander.
Fourth course: peony swallow dish
Luoyang peony A world, Luoyang peony swallow dish is also a must, it is not only beautiful so simple, but also lies in the chef's exquisite creativity, the simple ingredients are made as beautiful as flowers.
1. First of all, we prepare a white fungus, soak the hair with water, cut off the hard root in the middle, cut off the edge into the shape of a peony flower; carrot half root, cut into thin wires; half a white radish, also cut into thin wires; tofu skin two sheets, also cut into fine wires; ham half, also cut into the same filament; a few bubble mushrooms, also cut into silk, to make this dish to maintain the length and thickness of various vegetables, so that the finished product is more beautiful and atmospheric.
2. Beat three eggs into a bowl, add a spoonful of salt, drizzle with a little water starch to increase the toughness of the egg liquid, and use chopsticks to stir into egg liquid. Burn the oil in the pot, pour out the hot oil after fully sliding the pan, leave a little bottom oil, pour in a quarter of the egg liquid first, gently turn the pot to spread the egg liquid into a round egg cake, keep the low heat frying often shake the pot, so that the surrounding heat of the pot is not subjected to paste. The egg mixture is all set, the surrounding rolls can be out of the pot, all the egg liquid is added to the egg cake, and then the edge of the egg cake is neatly trimmed, folded together and cut into thin wires, the richer the color of the side dish, the better the dish.
3. Boil water in the pot, boil on high heat, add carrots and white radish to blanch for 10 seconds and then fish out, rinse with water to cool down to maintain a crisp taste. Then boil the tofu skin and shiitake mushrooms and pour them out to control the water.
4. Prepare a deeper plate, put the tofu shredded water in the middle, and place the shredded carrots, egg shreds, white radish shreds, ham shreds and shiitake mushroom shreds around the shredded tofu, and finally place the white fungus on top, and steam them together in an atmospheric steamer for 5 minutes, so that the fragrance of the ingredients is evenly integrated.
5. Take advantage of this time we boil some milk soup, heat the pot, add vegetable oil slippery pot, after sliding the pot pour out hot oil, leave a little bottom oil, put in half a spoonful of flour, turn on low heat to stir-fry the aroma, and then add the right amount of water along the side of the pot, pour 50 grams of milk, add salt 2 grams into the bottom flavor, milk mainly plays an emulsification role to make the soup more fragrant, open the fire and stir non-stop to make the flour oil and milk evenly integrated, the soup is thick, boiled white after turning off the heat and setting aside.
6. At this time, the peony swallow vegetables are also steamed, we take it out, put a small tomato on it, put some coriander around as an ornament, and finally pour in the boiled milk soup, delicious and ready.
Fifth way: water steaming
In the era of material scarcity, Henan's chefs, with their ingenuity, made the ordinary white steamed buns into the representatives of the famous Yu cuisine, and this spirit alone is commendable and respectable.
1. To make water steamed buns, you must use this hard leftover bun, peel off the bun skin, and cut it into wide strips the thickness of your thumb. Prepare a basin of warm water, sprinkle a little salt to sweeten, and then put our steamed bun into it, take advantage of it not pay attention to sucking water for three or five seconds to quickly rescue it, gently squeeze the water out, this process to ensure that the steamed bread can not, so that one is convenient for the later stage of the fried crisp while being able to retain the tender and smooth inside, the second is that the steamed bun strips that have sucked water are not easy to absorb oil, and it will not be greasy to eat.
2. Do water steamed bun must use clear oil, that is, freshly opened vegetable oil, so that the color of the fried bun strips is clear, the oil temperature should be higher, almost 60% hot when the steamed buns, the use of high oil temperature to quickly fry the shell hard to lock the moisture inside, so that it is crispy and tender to eat. The standard for frying is to fry the shell hard, fry it to a golden brown, and fish it out to control the oil.
3. Put a spoonful of water, a spoonful of sugar in the pot, the low heat keeps stirring the sugar to boil, to throw away the hairy salt to stimulate the sweetness, boil the water dry, boil into a slightly yellowed sugar thin, this time immediately pour the steamed bread into the pot quickly turned over, the second sugar water agitation, let each steamed strip are hung with sugar juice, get out of the pot, see this root with the glazed, smooth and smooth, the entrance is crisp, as sweet as honey.
Sixth course: braised noodles
Up to the state banquet restaurant, down to the people's table, this is the authentic Henan taste! You said that you are all coming from Henan, don't you regret not eating bowls of braised noodles and then go?
1. Washo noodles: It is best to use high-gluten flour to make braised noodles, or special flour for braised noodles. Pour the flour into a basin, add a pinch of table salt to increase the gluten, use warm water and noodles, stir into dough first, and then knead into a dough. The dough should be kneaded several times, kneaded for a few minutes, a few minutes, kneaded for a few minutes, and then fed for a few minutes, repeated operation three times, which is called three kneading and three awakenings, using this method to knead the dough, the dough is relatively dense and firm, and the taste will be more powerful.
2. Blank making: wake up the kneaded dough for a few minutes, then knead the long strips, and then pull them into a uniform size of the dough, roll all the dough into long strips, roll out the rectangular dough, and finally use the rolling pin to press in the middle of the dough sheets to facilitate the later stage of ramen. Take a flat stainless steel plate for braising noodles, brush the bottom of the plate with vegetable oil to avoid sticking, roll out the dough sheet just now, stretch and arrange it flat in the stainless steel plate by hand, brush a layer of vegetable oil on the dough sheet, avoid sticking or air drying skin, and finally cover it with plastic wrap, and the noodles are covered for more than two hours.
3. Ramen noodles: After two hours, take out the dough pieces, pinch the two ends of the dough with your hands, hold the dough with your little thumb, pull it from the middle first, and then extend the strength to both ends, so that the thickness can be consistent. After the dough is pulled open, it is torn at the indentation of the original blank, and it is OK.
4. Boiling noodles: Boil the underwater pot, the noodles are cooked in the pot to a nearly transparent color, and there is a little hard heart in the middle. When eating, add a little boiled tofu skin, green vegetables, you can also put vermicelli, kelp and the like according to your preference, and finally pour lamb soup, delicious.
However, for the time being, there is no need to rush to Henan, the detailed methods of these dishes are all listed for everyone, they manage to try it at home, first solve the hunger, and then feast on the real Henan. Of course, a piece of article can not write the original delicious, there may be some one-sided, give more time, we will see you next!
(First Food Editor: Xiao Ya)