The purpose of [Zhi Food] is to push the accurate, true and pure diet content to you who really like to eat.
I'm naked eater, may you like it.
Naked food said
About thirty years ago, a group of Japanese people came to China in a group to visit the famous restaurants in Beijing, Shanghai, Guangdong and Sichuan. Interestingly, the Japanese at that time may not have known about the existence of Sichuan cuisine, and before they were ready to board the plane, they were pulled by the Sichuan people to allow this famous dish to be included in it.
In a documentary about Sichuan cuisine, I learned about this set of books. Immediately searched and found the Japanese version, but did not understand Japanese, had to put it down.
One day, I found a Japanese translator to see if I could translate it. This translator's friend was also really responsible, and even ran to say: "This set of books has a Taiwanese version." ”
I really appreciate it at the moment. After all, the cost or time required to translate the book was prohibitive. After several twists and turns, the Chinese version finally arrived, although the shell was unsightly compared to the Japanese version, but it was also a treasure.
【Henan Restaurant】
Henan Restaurant
【Knowledge and Food - Inscription】
Food is the most healing.
There's nothing a worrisome elbow can't solve.
If not, eat it every day!
"Zhi Food" launched the "Collection of Chinese Famous Dishes" special topic, with the theme of famous shops and famous dishes. Use today's language and reading habits to re-compile this set of masterpieces from thirty years ago! Don't forget your original intention, in order to be able to review the famous chinese restaurants, local flavors, food culture, cooking art...
The iron pot eggs can only be eaten with a spoon, slippery, with a bit of burnt aroma, and the delicious taste can't stop.
The signature of Henan Restaurant is naturally Henan flavor.
Iron pot eggs, sweet and sour tile fish baked noodles, hero three eat fish...
They are all famous dishes of Henan Restaurant.
This restaurant, a famous restaurant in Beijing in the 1930s, was located in the bustling front gate of Dashilar.
The shop boasts a unique Local Flavor of Henan. In particular, it is most famous for the taste of mountains and seafood such as bear paw, deer tendon, and lion's head mushroom.
Naked Food Note: This paragraph is only, the introduction of this dish does not mean that it agrees with the harmful behavior of wild animals, hereby informed! No Business，No Kill！
The cooking technology of famous dishes in Henan Restaurant focuses on grilling and grilling.
There is also a lot of research on cooking techniques such as frying, boiling, braising, boiling, roasting, stir-frying, and honey juice.
At its peak, it was known throughout the country. It has branches in Tianjin, Shanghai, Xi'an, Harbin, Qingdao, Nanjing, Kunming and other cities.
Most of the ingredients are made from the Specialties of Henan Province. Like what:
Hero Three eats fish, using delicious Yellow River carp, the flesh is fat and tender, no earthy smell.
Luyi tried to measure dog meat, using yellow dog meat from Luyi, Henan Province, with a rich taste and unique flavor.
【Iron pot egg】
Eggs Ham Sea rice (dried shrimp) Dried scallops Sea cucumber Shrimp Chicken Cooked white meat Water chestnut Cooked lard Shaoxing wine Soy sauce Broth Salt
Iron pot eggs
Iron pot eggs were originally a court dish, and according to legend, it was a good dish made by Henan chefs for Empress Dowager Cixi.
Later, it was introduced to the folk and became a famous dish in Henan. As early as 80 years ago, the iron pot egg of Henan Restaurant in Beijing was already famous.
This dish is not made in an ordinary iron pot, but in a special iron pot. This pot is very thick, resistant to high temperatures, and the heat preservation is also very good. Put the egg water into this special iron pot and add it to the heat to expand instantly.
Beat the eggs into an iron pot and mix well with dried scallops (soaked), sea rice, minced ham, sea cucumber (soaked), chicken, cooked white meat, diced water chestnuts, shrimp, cooked lard, soy sauce, wine, soup and salt.
Add heat and mix well with the ingredients in the pan. When the edges of the pan bubble and the eggs solidify, immediately put them in a high-temperature oven.
The heat of the oven is especially important.
Strong fire, will destroy the expansion of the state.
Weak fire, the egg can not swell again.
In short, it must be baked properly before the pot is served.
This dish has a unique flavor, fresh color, tender and swollen. It can only be eaten with a spoon, and the entrance is slippery and has a bit of burnt aroma, and it is too delicious to stop.
【TianDan Complex】
Beef tenderloin Water chestnut Ham Magnolia slices Chicken Flour Egg Bread Residue Salt Shaoxing wine Rapeseed leaves Peanut oil
Tian Shan is reunited
Tian Shan fu qi this dish, that is a bit of a history.
In the Warring States Period in 279 BC, Qi and Yan fought wars.
More than 70 cities and pools in the State of Qi were seized by the State of Yan, and the situation was very urgent.
Tian Dan, the general of the State of Qi, in order to resist the Yan army, sent people to surrender in disguise and ambushed among the generals of the Yan State.
On a dark and windy night in the month, a fierce array of fire bulls was unleashed.
More than a thousand cows were tied with knives to their horns, and their tails were tied with oiled reeds.
After lighting the fire, the panicked herd of cattle rushed to the Yan state barracks.
The five thousand warriors of the State of Qi also took advantage of the situation to defeat the Yan army and retake the lost city.
Tian Dan, who was victorious in quansheng, was therefore appointed as the prime minister by King Xiang of Qi and was given the title of Prince of Anping.
Cut the beef tenderloin into rectangular slices. In the beef fillets, add wine and salt to taste, and then roll the water chestnut, ham, and magnolia slices with beef.
Minced the chicken, add the eggs and flour and mix well. Wrap the chicken puree with bread crumbs and fry them in oil at a temperature of 150-160°.
Cut the rape leaves into thin strips, fry them into rape floss, and plate them with the fried meat rolls.
The main ingredient of TianDan Fuqi is beef tenderloin, and the dishes made are like a raging fire, like a fire cow, hence the name.
【Swiftlet Roll】
Bird's Nest Chicken Breast Winter Shoots Sea Cucumber Ham Green Vegetable Leaves Egg Skin Salt Shaoxing Wine Taibai Powder Soup Chicken Fat Egg White
Swiftlet rolls
The "three silks" in the swiftlet vegetable roll are ham shreds, abalone shreds and bamboo shoot shreds.
Roll the swallow vegetables, chop the chicken breast into a mushroom shape, and then add the egg whites to make a paste. Then, with bird's nest, roll up the chicken breast.
There are many cookings of bird's nest, but henan restaurants use bird's nest rolled chicken breast, with sea cucumbers, ham, winter shoots dishes, but rare.
Initially, the correct way to open bird's nest is: boil porridge, boil soup, or steam with rock sugar, all simple food therapy.
Later, the precious bird's nest became the essence of the feast, and the cooking methods became more complicated and varied. For example: famous dish hibiscus swallow dish, honey water bird's nest...
The swiftlet vegetable rolls of Henan Restaurant are refreshing in taste, delicious and delicious.
【Sweet and sour tile fish baked noodles】
Live carp White sugar vinegar Egg too white flour flour Soy sauce Minced garlic peanut oil Stock
Sweet and sour tile fish baked noodles
At the end of the Qing Dynasty, in order to avoid the Eight-Nation Alliance, Empress Dowager Cixi fled Xi'an. On the way back to Beijing, I once passed through Kaifeng, Henan.
Hearing that Empress Dowager Cixi liked the taste of sweetness and sourness, the local famous chef used the Yellow River carp to make this sweet and sour tile fish baked noodles.
The carp meat is tender and tender, the soup is rich, sweet and sour, and appetizing, which makes Empress Dowager Cixi praise.
Sweet and sour tile fish, need to use live carp. Remove the scales and internal organs of the carp and wash them. Then cut off the head and tail of the fish. Slice the fish, add the powdered water, fry it in peanut oil and remove it and plate it.
Heat in another pan with a little oil. Add sugar, soy sauce, vinegar, minced garlic and soup and mix well. After the soup is cooked, it is made into sweet and sour sauce, and the sweet and sour sauce is drizzled on the fried carp.
Baked noodles
Add the eggs to the flour, roll out the dough and press into a thin round. Cut the dough into thin strips, fry them in high heat and serve on the plate. Because the noodles are very thin, they are called dragon's whisker noodles.
Legend has it that the thinly sliced dough is placed in a pot and baked over a weak fire.
A simpler and quicker way is to fry. It tastes better when fried, but the name still follows the old name baked noodles.
A clever combination of sweet and sour tile fish and baked noodles, start with the delicious taste of sweet and sour carp. Then the remaining soup is mixed with baked noodles to eat, and the taste is particularly fragrant. It is a famous dish with sweet and sour taste and very appetizing food in Henan Restaurant.
【English and female three eat fish】
Live carp Pork fat pork Ham Watercress sauce Magnolia slices Eggs Shaoxing wine Soy sauce White sugar Vinegar Shredded shallots Ginger shredded Garlic Slices Taibai powder Soup Peanut oil Pepper salt
The three males eat fish
Remove the live carp, scale it, remove its internal organs, and wash it. The carp is then cut in half from head to tail. The head, body and tail of the fish are then divided into three parts and cooked separately.
Dry-boil a portion of the fish. Use a kitchen knife to put a knife on the fish, make a vertical knife mark, and then fry it in the pan. Add the diced pork fat, bean paste, shredded shallots, ginger shreds, garlic slices, wine, vinegar, soy sauce, sugar and soup to taste, and cook the soup dry over a weak heat.
Steam another part of the fish. Also on the fish, a vertical knife mark is drawn. Then put it in hot water and cook it quickly. Add sliced ham, magnolia slices, diced pork, shredded green onion, shredded ginger and wine to taste. Steam for another 20 minutes over high heat, removing the green onion, ginger and pork fat.
Dry fry the head and tail of the fish. The head and tail of the fish are marinated in sake and then wrapped in egg whites and starch. Then fry in 150-160 ° hot oil, fry until it is yellow-brown, and remove the filter oil.
Dry-roasted, steamed, and dri-fried fish are plated together, sprinkled with pepper salt, and served. This dish of three-food fish is cut into three parts and made into three dishes with different flavors.
The richness of the dry roast, the crispness of the dry frying, the tenderness of the steaming... The color, aroma and taste are different, and it is a good dish with a rich sense of layering.
【Peeling elbow】
Pork knuckle Goji berries Jujube Silver ear Black bean Peanut kernel White sugar Rock sugar Shaoxing wine
Worry about baking elbows
Qiyou baked skin elbow, is a famous dish in Henan.
It is said that in the Warring States period of qiguo (original book note: now Qixian County, Henan Province), there was a man who suffered from anxiety disorder.
He was always worried that the sky would fall and the earth would crack.
Fidgeting all day, not knowing the taste of food, insomnia and dreams...
Soon, the body will not work.
It's a disease, it's curable! However, there were no psychological clinics at that time.
Fortunately, he had a kind friend who enlightened him and entertained him with good food and drink.
After the man ate the elbow of the roasted skin, he forgot his sorrow and his appetite was greatly boosted.
Sure enough, food is the most healing.
There's nothing a meal can't solve.
In terms of nutritional value, this is indeed a famous dish that nourishes the body and prolongs life.
Goji berries, dates, white fungus, black beans... They are all foods that strengthen the body, and are said to moisturize the lungs, replenish the liver and kidneys, and strengthen the muscles and bones.
When cooking, steam these ingredients with pork knuckle until tender.
【Hibiscus Monkey Head】
Songshan lion's head mushroom Egg white Shaoxing wine Salt shallots Ginger slices Star anise Taibai powder Cooked lard Chicken fat
Hibiscus monkey head
The special product of Henan Songshan Is lion's head mushroom, which is uniform in size, consistent in shape, pale yellow in color and tender in texture.
The hibiscus monkey head made of Henan Songshan lion's head mushroom is particularly unique in flavor.
Wash the lion's head mushrooms and remove the yellow hairs from the upper part. Cut the lion's mane mushroom into large pieces, add the starch and mix well. Then fry it quickly with 150-160 ° oil and remove the filter oil. Season the fried lion's head mushrooms with soup, wine, star anise, green onion, ginger slices and salt, and steam over high heat.
In the egg whites, add the right amount of salt and steam. Spread the steamed egg whites on a plate and add the steamed Lion's Head mushrooms.
Raise another pot, use soup, white powder, salt, etc., and drizzle with chicken fat. Finally, drizzle the sauce into the Lion's Head Mushroom.
This dish is light in color and as white as hibiscus. White steamed eggs, transparent mustard juice, moist steamed lion's head mushrooms... It is a dish full of color and flavor.
【Sima HuaiFu Chicken】
Live tender hen Huai yam (original book note: potatoes produced in Huaiqing Province, Henan Province, ordinary yams are also OK. Scallion Ginger Honey Sand Kernel Cardamom Cinnamon Star Anise Soy Sauce Shaoxing Wine White Sugar Chicken Fat Peanut Oil Too White Powder
Sima Huai fu chicken
It is said that Sima Yi of the Three Kingdoms period loved to eat yam from Huaiqing Province, Henan Province ( note : now Wen County, Henan Province) .
Huaiqing Province is the hometown of Sima Yi, and the yam produced in Huaiqing Province, with meticulous texture, is the famous Huaishan Mountain.
One day, Sima Yi returned to Huaiqing Province after an expedition. The chef makes a grilled chicken dish and presents it with a stuffing made of yam. Sima Yi was overjoyed, this is my dish.
Later, this dish was called Sima Huai Fu chicken and became a famous dish circulating in Henan.
Sima Huai Fu chicken, with 1 kg of live tender hen is best. After slaughtering the live and tender hens, pluck the hairs, remove the internal organs and wash them. Spread honey on the chicken skin and let it dry in the shade.
Fry the whole chicken to a yellow-brown color and place in a container. Add shredded shallots, sliced ginger, sand kernels, cardamom, cinnamon, star anise, soy sauce, wine and sugar and steam.
Peel the yam and steam it, mash it to make the filling. Spread the yam puree on a plate and top with steamed chicken.
Add the steamed sauce to the mustard powder and drip with chicken fat. Simply pour the sauce over the chicken.
This dish, the chicken is tender, melts in the mouth, has a mellow flavor and a rich taste. Pure white yam puree and burnt brown chicken skin not only add a pleasing color to the eye, but also add a unique flavor.
According to the "Compendium of Materia Medica", yam is a strong and healthy food, and eating more is beneficial to health.
【Honey gourd】
Flour Egg Yeast Noodles Cooked Lard Sugar Honey Peanut Oil
Honey gourd
Gourd, is an annual herb with long stems, vines, white flowers, and gourd-shaped fruits.
This dish was originally carefully prepared by Henan chefs and offered to Empress Dowager Cixi.
Add a little yeast to the flour, then add hot boiling water and stir. Add the eggs and cooked lard and mix well.
Make small balls of dough and fry them slowly in 150-160° boiling oil. After the dough has swelled into a gourd shape, scoop up the filter oil.
Raise the pan, melt the sugar, add honey and mix well to make a sweet filling. Stuff the filling into the fried balls and wrap them in caramel.
A fried honey gourd that looks like the shape of a gourd.
Hollow and crispy, it tastes sweet. And the entrance is refreshing, sweet just right, and does not feel sticky.
【Luyi test dog meat】
Dog meat Salt shallot segment Male cloves White Zhi Cinnamon Bark Grass Fruit Lycosan Ginger Cardamom Cinnamon Star anise Tangerine Peel Sand Kernels Lettuce Roll Cherry
Luyi tried to measure dog meat
Bai Zhi
A perennial herb, the leaves can be used as spices and the roots can be medicated.
Dial
Perennial climbing vine plants, spike-like fruits can be used in medicine or as a seasoning.
Grass fruit
Also known as grass cardamom, it is a perennial herb with seeds like pomegranate seeds and a fragrance.
Galangal
Also known as galangal and red cardamom, it is the most famous produced in Gaoliang County. It can be used as a seasoning or as a medicine.
Sand kernels
It is the seed of Yangchun sand or Hainan sand. It has a spicy taste and can be used as a seasoning or as a medicinal herb.
It is said that during the Western Han Dynasty, Wang Mang usurped the throne. Liu Xiu was chased to Henan Province and hid behind the statue of the god in the Chaosi Temple.
The Temple of Chaos is a deserted temple, full of cobwebs, looking deserted.
Wang Mang chased after the Chaosi Temple, which was so desolate.
Presumably, Liu Xiu could not hide here, so he rode away.
Liu Xiu hurried to Luyi, thirsty and hungry on the road, his eyes were full of Venus, and his legs were weak.
Just in time, the farmer saw wild dogs on the road. Hurry, beat the dog meat for Liu Xiu to eat. Only to get his life back.
Later, the locals called the cooked dog meat Luyi to try to measure dog meat.
The dog meat in Luyi County, Henan Province, has long been famous throughout the country. This famous dish of Henan Restaurant is carefully cooked with 12 flavors of Chinese herbal medicine.
The prepared dishes, the meat is soft and tender, the aroma is rich, the taste is unique, it makes people feel endless, and it can also strengthen the body.
Henan restaurant ends
Slippery, tender, caramelized iron pot eggs,
Rich dry roast, crispy dry fried, tender and steamed three-food fish,
White as hibiscus monkey head, refreshing and sweet honey juice gourd...
With so many Henan-style dishes, which one do you think is the most healing?