Today I would like to share with you four Henan snacks: fish roasted noodles, old Cai Ji steamed dumplings, small coke fritters, and sticky mounds. Like, like, favorite and forward it to the people around you who need it.
Henan famous snacks, exquisite production. For example, the pulp noodles must be mung bean milk and flour, and the noodles are made of miscellaneous noodles, and the effect is good. Zhangjia wontons must be made with chicken, chicken blood, thin egg cake, shrimp, and vermicelli as the main ingredients, so that the taste is good.
Fish baked noodles
Fish roasted noodles are a dish made by frying and pouring sauce by frying and pouring ingredients such as flour and carp, eggs, cooking oil, and wet starch.
Recipe and production process of fish baked noodles
【Ingredients】 1 Yellow River carp (weighing 750 grams), sugar 150 grams, vinegar 50 grams, refined salt 3 grams, cooking wine 15 grams, eggs 25 grams, starch 25 grams, flour 100 grams, raw oil 750 grams (about 150 grams), fresh soup 150 grams, sesame oil, green onion flowers each a little.
【Preparation method】 (1) Descale and gill the carp, cut the abdomen to remove the internal organs, wash, cut off the wings and back wings, use a slope knife to cut the two sides of the fish into a corrugated pattern; beat the eggs into a bowl, add a little salt, dry starch and mix well, spread the fish pulp; flour add water and evenly, knead well, pull into thin noodles, fry yellow through the frying pan, and put on the plate. (2) Put the frying pan on the fire, burn the oil 60% hot, put the fish into the fried golden brown, take it out, put it on the fried noodles, leave a little oil in the pot, put the green onion, sugar, vinegar, cooking wine, fresh soup, boil it with water starch to form a sweet and sour marinade, drizzle with a little sesame oil, and pour it on the fish and noodles.
【Tip】 The fish should be sizing evenly, and the fried fish should be mastered by the heat, so that it is crispy on the outside and tender on the inside. The sweet and sour marinade should be strong, and the sweet and sour taste should be prominent.
【Features】Persimmon red color, crispy on the outside and tender on the inside, sweet and sour, crispy on the baked noodles.
Old Cai Ji steamed dumplings
Lao Cai Ji steamed dumplings are a famous Han Snack in Zhengzhou City, which belongs to the Yu cuisine family. It has the characteristics of thin yellow skin, bright color, full and transparent filling, beautiful shape, and soup flowing oil. The founder is Mr. Cai Shijun of Changyuan County, Henan. After the Xinhai Revolution, Cai Shijun lived on the streets of Beijing, in order to support his family, with the help of friends, he opened a small restaurant outside the front gate of Beijing, dealing in steamed dumplings and wontons, and the business was still booming. A few years later, Cai Shijun and his family came to Zhengzhou. In 1919, he opened a shop in West Second Street and resumed his old business, and was named "Kyoto Old Cai Kee Wonton Museum". After the death of Cai Shijun, his son Cai Yongquan inherited his father's business, and in 1949 moved to Dehua Street to continue to operate, he not only fully mastered the ancestral skills, but also insisted on quality first, small profits and high sales, therefore, Cai Ji steamed dumplings, wontons have become a famous flavor variety in Zhengzhou, nearly 80 years have been selling for a long time.
Old Cai Ji steamed dumpling recipe and production process
【Ingredients】4500 grams of fine flour, 5000 grams of pork hind leg meat, 500 grams of sesame oil, 1000 grams of soy sauce, 75 grams of cooking wine, refined salt
100 g, MSG 55 g, ginger 300 g.
【Preparation Method】 (1) Remove the fascia of the pork, remove the skin of the ginger and chop it into mushrooms, add soy sauce, cooking wine, salt, monosodium glutamate, add water and stir vigorously, add sesame oil and mix well to set aside. (2) Pour the flour into the basin, plan a pit, add an appropriate amount of boiling water (the amount of boiling water is larger in winter, the amount is smaller in summer), stir while adding, knead well on the board into a ball, and then shoot into a 7 cm thick block to cool and set aside. (3) Roll out the round skin of about 10 cm in diameter one by one according to the long strips of the reconciled dough, knead it into a crescent-shaped dumpling, steam it for 10 minutes, and steam it for 10 minutes.
【Tip】 When mixing pork filling, it is better to mix in one direction, add water several times, mix while adding; boil the water and then steam it in the basket.
【Features】The skin is thin and tender, the soup is tempting and very refreshing.
Small burnt bar fritters
Small charred fritters are traditional snacks, and this variety is included in the Encyclopedia of Chinese Cooking. For the early frying variety, it is triangular, also known as "three prisms", which has positive strength and turning strength. Zhengjin small bar fritters, the Republic of China to the Great South Gate In the Baijia and Xufu Street Zhang family is the most famous, after the founding of the People's Republic of China to chef Zhu Shaochen made famous; turning the small bar fritters, after the founding of the People's Republic of China, chef Wen Yigao made the most famous. In 1956 and 1978, it was twice identified as Kaifeng "Famous Flavor Snack".
Recipe and production process of small coke fritters
【Raw materials】 4500 grams of flour, 120 grams of refined salt, 75 grams of alkali, 20 grams of alum, 2000 grams of vegetable oil (about 1 350 grams).
【Preparation Method】(1) Put the flour, salt, alkali and alum into the basin, add 4 500 grams of warm water, stir well and knead well into a dough, and slightly feast. Dip your hands in water and beat the dough in the basin 2 to 4 times until the dough foams, and when you don't stick your hands or the basin, let it sit for another 30 minutes. (2) When the pan is set on fire, add oil to burn to 80% heat, take a fritter stick in each hand, insert one into the dough, pick up a little dough to form a sheet, the other one is placed in the dough sheet, roll and stretch into a stick shape, make a fritter blank, fry it into a frying pan and fry it into yellow and drain the oil.
【Tip】 When frying, the oil temperature should be higher, the amount of oil should not be more, and the effect of semi-immersion is good.
【Features】Beautiful color, crisp texture, crisp and delicious.
Sticky piers
Sticky noodle dun is a common Traditional Han Snack in Henan Province. The flour is steamed with water and into a dough, steamed into a nest head, taken out to cool, dipped in water and crushed by hand, and into a soft and hard dough. The dates are clean and cooked, filtered and peeled, and the sugar is added and stirred into date paste. Place the cooked dough on a board (first evenly coated with water), pick a 25g dough, press into a round skin, add the date paste filling, knead into a bun, and press it into a flat round dough pier. Heat the flat-bottomed tweezers over a low heat of 40% to 50%, grease them, put the wrapped sticky mounds on top and fry until the persimmons are yellow. Sprinkle with rose sugar when eating.
Adhesive pier formulation and production process
【Ingredients】2 000 grams of rice noodles, 2,000 grams of dates, 450 grams of sugar, 60 grams of rose sugar, 450 grams of vegetable oil.
【Preparation Method】 (1) Put the rice noodles into the basin, use water and evenly into a dough, make a nest head into a cage and steam, let it cool and then knead it with your hands in water, and mix it into a dough. Wash the dates, cook them, remove the skin, kernels, etc., add sugar and stir into the date paste filling and set aside. (2) Put the rice dough on the board, roll it into 50 grams of dough, press it into a round skin, put in the jujube mud filling, knead it into the shape of a bun, and make a flat round noodle pier for use. (3) Heat the pan on low heat, grease it, put the wrapped dough in, fry until the bottom is yellow, put it on the plate, sprinkle rose sugar and eat.
【Tip】 The rice noodles should be soft and hard. When frying, control the heat, grease, and do not appear in the pan.
【Features】Sticky and sweet, the bottom is crisp and tender.