Dear officials, don't be impatient, first recommend a TV series that truly reflects the chef's learning skills, "The Kitchen King" starring Wang Xuebing and Li Chengru, and some websites are called "Dachangyuan". Today I talked to you about the protagonist of the Yellow River carp is the carp baked noodles that Cixi Lafayette particularly likes in the TV series. Carp roasted noodles are a traditional dish in Kaifeng, Henan, using Yellow River carp and dragon's whisker noodles, also known as soft boiled Yellow River carp baked noodles. Although the catering industry is now very developed, few catering enterprises take the Yellow River carp as the restaurant theme. A few years ago, in Zhengzhou, Henan, there was a restaurant called Ah Wu Yellow River Big Carp, which is a restaurant specializing in Yellow River carp, which is a symbol of traditional culture in the hearts of Zhengzhou people. I don't know why I seem to have changed the name recently.
Softly simmered Yellow River carp noodles
Soft boiled Yellow River carp baked noodles, commonly known as baked noodles, carp baked noodles, sweet and sour carp baked noodles, is one of the traditional dishes of Kaifeng with a long history. The Yellow River carp is cooked in a soft cooking method, accompanied by fried dragon's whisker noodles, and the mask is softly boiled fish, which is the origin of the name of the dish. Because of its sweet and sour taste, it is also called "sweet and sour carp baked noodles". This dish is bright red, sweet with acid, slightly salty in sour, fresh and tender, crisp and crispy dragon's whisker noodles, delicious and delicious.
<h1 class="pgc-h-arrow-right" > soft boiled Yellow River carp baked noodles The original ecological ingredients of the Yellow River carp mother river nourish millions of Chinese children</h1>
The Yellow River carp, a Yellow River, nine curves and eighteen bends, stretches for tens of thousands of miles, and nourishes the Yellow River carp. For more than two thousand years, the Yellow River carp has been regarded as the best of the fish, and has been treated as a tribute to the court, and there is also a saying in the Huanghuai area that "there is no old carp, no banquet". Yellow River carp, the meat is tender, less thorns, many famous dishes. In addition to food, the Yellow River carp is also a symbol of folk industriousness, happiness, beauty and auspicious celebration. Carp as a good year painting abounds, as well as the beautiful legend of "carp jumping the dragon gate".
In the Book of Verses there is a record of making a delicacy with carp. The Yellow River carp is famous for its tender meat and rich nutrition, and has been listed as the first of the four famous fish in China. Traditional Chinese medicine believes that the Yellow River carp contains more calcium and phosphorus nutrients, less thorns and more meat, and has a big taste. It has the effect of nourishing the lungs with the spleen and calming the liver and replenishing the blood. Yellow River carp is mainly water, protein, fat, ash, as well as calcium, phosphorus, iron and a variety of vitamins, protein content of several essential amino acids are relatively high. Healthy spleen and dampness, dehumidification fever, often eat carp on liver, eye, kidney, spleen and other organ diseases have a certain effect, carp is also a high-grade health food for pregnant women.
Jinan Yellow River sweet and sour carp
Yellow River carp has a long history, a long history, as early as the Spring and Autumn Period has a reputation, the history books once had a record of "the Yellow River ruler carp, originally in Yujinju". In the ancient "Medical Forest Compendium", it is also recorded: "The one who is colorful and golden, the Luo carp is the most expensive, the Jiang Han is second, and the Wu will go down", and there is a beautiful talk of "once you climb the dragon gate and the value is a hundred times", which has been used as a tribute to the imperial court in history.
As mentioned in the "Outline of Medical Forestry", the quality of Yellow River carp in different sections of the Yellow River is different, and there are Ningxia Yellow River carp, Shaanxi Yellow River carp, Shanxi Yellow River carp, Henan Yellow River carp, Shandong Yellow River carp and known as the five major carps of the Yellow River. Carp from different regions has made different cuisines of Yellow River carp famous dishes, Shaanxi famous dish vinegar braised Yellow River carp, Henan soft boiled Yellow River carp baked noodles, Shandong sweet and sour Yellow River carp.
<h1 class="pgc-h-arrow-right" > Henan soft-boiled Yellow River carp roasted noodles The traditional dish of Henan achieved by Empress Dowager Cixi</h1>
Henan soft boiled Yellow River carp roasted noodles are composed of two varieties of sweet and sour soft boiled carp and roasted noodles. Sweet and sour fish became famous in the Song Dynasty. Baked noodles, also known as dragon whisker noodles, according to the "Ru Menglu", during the Ming and Qing dynasties, kaifeng people said that the second day of the first month of the second month of the lunar calendar every year was the day of "dragon raising", and the folk gave each other dragon whisker noodles (thin noodles) as gifts.
It is said that at the time of the Gengzi Incident, before the foreign devils had entered the city of Beijing, Empress Dowager Cixi took the Qing Emperor Guangxu with her, and fled to Xi'an in a panic and took refuge. After the event, when I returned to Beijing via Kaifeng, I tasted soft boiled Yellow River carp baked noodles in Kaifeng. The empress dowager and the emperor arrived, but they were busy with the magistrates, and they tried their best to please the empress dowager and the emperor.
Before Empress Dowager Cixi and the Guangxu Emperor arrived in Kaifeng City, the local magistrate recruited famous chefs in the chef industry at that time, and after layers of screening, Sun Kefa, a famous chef in Kaifeng at that time, won the lottery and was ordered to go on a yellow errand to handle meals for Cixi and Guangxu.
Henan is located in the middle and lower reaches of the Yellow River, with a mild climate, a vast territory, fertile land and abundant products. Henan flavor is composed of kaifeng, Luoyang, Zhengzhou, Nanyang and other local dishes. The most famous ingredient in Henan is the Yellow River carp, and among the Yellow River carp, Henan carp ranks among the top five.
The chef used the Yellow River carp, a special ingredient from Henan, to make this soft sweet and sour fish baked noodle for Empress Dowager Cixi and the Guangxu Emperor. After Cixi and Guangxu ate, they were very appreciative, Guangxu said "Gu Bian Zhen Food", and Cixi said "Forget to return after the meal". After listening to one of the eunuchs who accompanied him, he immediately wrote the sentence "Where there are fish, the ancient state of the Central Plains" to Kaifeng as a sign of recognition. Since then, soft-boiled sweet and sour fish baked noodles have become more famous.
Henan's soft boiled sweet and sour carp roasted noodles are sweet and sour, slightly salty in the acid, fresh and tender, which has the same effect as the famous Shandong vegetable sweet and sour fish in the Yellow River Basin. The famous dish of Jinan, Shandong Province, is the yellow river carp, which is golden in color, tender in skin and crispy meat, sweet and sour and delicious. Use the cooking method of frying and then pouring sauce. This is slightly different from carp baked noodles.
<h1 class="pgc-h-arrow-right" > soft boiled carp baked noodles Soft boiled cooking technique </h1>
Soft boiling: it is a cooking method that steams or boils or fried the main ingredients or rinses or slip oil to maturity, and pours the prepared sauce on the vegetables. Soft boiling material texture is fresh and tender, containing more water, such as fish, shrimp, chicken, tofu, etc. can be used as raw materials for stewed vegetables, raw materials are processed into blocks, strips, or with whole materials, or made into puree processing and forming.
The ingredients are steamed, boiled or blanched. Heat to a tender and cooked degree to ensure the freshness of the dish. Vegetables need to be used by the paster to use egg foam paste or egg white paste, in order to promote the quality of the dish tender and white, the sauce is mostly made of soup, without oil, some pour the sauce on the clinker, and some the sauce is burned with the dish.
Soft cooking dishes should not be overheated, so as not to make the ingredients get old, and the heat should be just right. There is a difference between soft stir-fry and soft stir-fry, soft stir-fry with less juice, there is no such link. Its characteristics: soft and delicate, fresh and delicious.
Ingredients: 1 Yellow River carp (750 g-100 g), flour 150 g.
Seasoning: starch 100 g, wet starch 10 g, tomato paste 100 g, sugar 50 g, minced green onion 10 g, ginger minced 20 g, minced garlic 15 g, clear soup 400 g, rice wine 20 g, salt 5 g, alkali 1 g, salad oil 2500 g.
method:
1, carp clean, cut both sides into a crescent-shaped flower knife, with 1 gram of refined salt, 5 grams of rice wine slightly marinated, before frying on the dry starch, to prevent the fish skin from being fried.
2, the wok on the high heat, under the peanut oil 2500 grams, burned to 200C when the fish under the pan frying, after setting the type away from the fire soaking, after several times on the fire, away from the fire, wait for the fish to soak, and then on the fire, the oil temperature rises after the re-frying, fish out the drainage.
3, the net wok on the high heat, pour in 50 grams of salad oil, burn 30% hot, under the onion ginger garlic minced stir-fry, under the tomato sauce fried red, add rice wine, salt, sugar, clear soup, fried fish, to the fish into the flavor with wet starch hook, when the juice is thick, the fried fish hot oil appropriate amount poured into the sauce, hand spoon continues to push the fish body, so that the juice in the pot rotation, until the juice is moderately thick, bright oil fashion plate.
4. Baked flour with 3 grams of salt, alkali, water, and dough to make noodles as thin as hair.
5, wok on the high heat, under the peanut oil 1000 grams, burn to 160 ° C into the noodles, fried into yellow fish, put on the soft boiled Yellow River carp, when eating the roasted noodles dipped in sauce to eat, the taste is better.
<h1 class="pgc-h-arrow-right" > soft boiled sweet and sour carp baked noodles Selection essence First fried and then boiled sweet and sour mouth</h1>
The selection of soft boiled sweet and sour carp noodles should be strict, preferably carp caught in the Yellow River from Kaifeng Heigangkou to Lankao East Dam. Fried carp is fried by high temperature setting, low temperature soaking, high temperature heavy oil method, which can make the carp beautiful in appearance, fried inside and out, with less oil, and the texture is crispy on the outside and tender on the inside.
Frying fish is a technical job, to be fried repeatedly, the oil temperature is 70% hot into the fish frying formula, soaked from the fire, after the oil temperature is reduced, heated on the fire, repeated several times, the fish is set to mature and fished, and the oil temperature is raised to re-fry once, so that the fish skin is crisp.
The dough to make baked dough should be kneaded repeatedly until the dough is strong enough, and the silk pulled out is not easy to break. The hard dough can also be rolled out into a crust slightly thinner than the wonton skin and stacked together to cut into very fine silk. When frying the dragon's whisker noodles, pay attention to the oil temperature, reaching 5-6% heat of about 160 degrees, if the dragon's whisker noodles are fried into a golden brown, fished out.
Soft boiled sweet and sour Yellow River carp, the fish color is bright red, the oil is heavy and mellow but not greasy, sweet and sour, the fish is tender, the roasted face is yellow, and the quality is crisp. Eating carp roasted noodles is more flavorful and richer than eating sweet and sour fish. The baked noodles covered with soft carp are like a net, the carp is packed in the net, and the sauce is like the water of the Yellow River.
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