Local flavor refreshments meet In Jiangsu Province
(5) Dongtai fish noodle soup
Dongtai fish noodle soup is made with crucian carp boiling soup, also known as white soup noodles, has a long history. According to legend, this noodle was first created by a chef in the imperial dining room who was a street vendor in Dongtai during the Qianlong period of the Qing Dynasty, and he was invited by a small noodle shop owner to take charge of the kitchen in the shop, and the shop was indeed very well-known and prosperous. As a result, this aspect spread throughout the country, and in 1942, it was praised for participating in the Panama Exposition.
【Raw Materials】
On the white knife cut surface 450 g
Crucian carp 400 g
Pork bones 250 g
Eel bone 250 g
Shrimp 5 g
Hoof flakes 20 g
Ham slices 20 g
Lentil flower 5 g
Garlic flowers 5 g
White soy sauce 50 g
Rice wine 5 g
【Method】
1. Boiling white soup: the crucian carp is scaled and dissected to remove the internal organs, drain the blood stains, with eel bones, pig bones, shrimp, garlic flowers, white soy sauce, rice wine, add water three to four bowls and boil into a thick soup. The amount of materials used can be increased or decreased accordingly according to actual needs. When boiling, you must master the heat. Fish blood must be washed, water should not use alum water, must use living water, otherwise the boiled white soup will be blackened and affect the concentration. After boiling, filter out the impurities with a fine soup sieve.
2. Fried fish: first burn the oil until eight ripe, and put the filtered crucian carp into the frying pan intact and fry it to catch it, not to be charred.
3. Cook the sliced noodles in a pot of boiling water, divide into three to four bowls, pour the white soup, add the fried fish, hoof slices, ham slices. In case of dysentery, lentil flowers can be added, which has a significant effect.
【Features】
The soup is white and thick, the fish is not greasy, the soup is clear and delicious, and the noodles are white and smooth.