The mountains and water are not as good as the food in my hometown, hello everyone, I am a small garden meal love to make home cooking, pay attention to my sharing food tips.
Today I would like to introduce some of the cuisines of my hometown. My hometown is located in the middle of Henan Province, a standard inland city. Henan is located in the middle and lower reaches of the Yellow River, because most of the area is south of the Yellow River, so it is named Henan. Yuzhou, the center of China's Kyushu, is referred to as "Yu", and is known as "Zhongzhou" and "Zhongyuan". Henan is one of the birthplaces of the Chinese nation. The food culture of Henan contains many other local specialties. Among the eight major Chinese cuisines, Yu cuisine is from Henan, Yu cuisine includes Yan Ting cuisine, official cuisine, temple cuisine, folk cuisine, the main taste is fresh and light, the four seasons are mainly distinguished. In recent years, as Sichuan cuisine has swept the country, our local tastes have also changed, adding another flavor to the original, that is, spicy. Henan itself is influenced by the dining culture of the Four Directions in the Central Plains. However, the strong local characteristics and traditional dishes have remained largely unchanged, so I will briefly introduce you to a few of our local dishes.
1. Lamb braised noodles. Friends who often come to Henan will certainly not be unfamiliar with this pasta dish. Braised noodles are a specialty of Henan and have a long history. It is a kind of meat, vegetarian, soup, vegetables, rice and traditional flavor snacks, with delicious taste, economical, well-known in the Central Plains, throughout the country. Braised noodles can be divided into lamb braised noodles, beef braised noodles, three fresh braised noodles, five fresh braised noodles and so on. Water mats in Luoyang, buns in Kaifeng, and braised noodles in Zhengzhou are the three major snacks that Henan is equally famous. It is said that Henan braised noodles evolved from Xi'an steamed buns, which were passed down to Henan during the Qing Dynasty, because Henan people did not like to eat steamed buns but liked to eat noodles, so it evolved into braised noodles. But this claim is not verifiable. No matter how you eat it, every place will have its own food.
Lamb braised noodles, focusing on the boiling of the soup and the kneading of the noodles, there is a set of strict processes, such as boiling soup this process, first use the local goat bone, the meat and skeleton separated, we locals call this sheep bone called the barrel bone, and then the barrel bone soaked in water for 3 hours, the blood blisters in the bone are sent out, and then the pot into the water, the high heat to skim off the foam, stew for more than 3 hours, when the soup color is thick white, put in salt on the line, other spices do not need to be added, some places in the soup pot will put in the sheep's hooves, lamb tripe, The lamb is simmered together so that the soup is richer and more flavorful. Then there is the noodles, the flour and salt and even, then add water to knead into a slightly hard dough, wake up the dough for 10 minutes, and then knead the dough repeatedly. Then wake up the dough for 10 minutes, knead until the surface of the dough is smooth, and then roll out into sheets and apply oil to prevent sticking and increase toughness.
After the ingredients are prepared, take slices of fresh lamb, shredded kelp, shredded tofu skin, a little bit of vermicelli foam, shelled cooked quail eggs, and a little onion, ginger and garlic. Heat the pan with oil, heat the oil 50%, add the lamb on high heat and sauté for 2 minutes, then add the green onion, ginger and garlic and stir-fry until fragrant, add a little lamb broth and simmer for 3 minutes. Then start seasoning and add salt, allspice, cumin and peppercorns. Then add a large bowl of mutton soup, wait for the soup to boil, pull the noodles you just woke up, pull them to the thickness of your favorite food, and then add the side dishes to get out of the pot. The soup white taste is pure.
Second, carp baked noodles. A particularly famous Yu dish. It is the abbreviation of "sweet and sour soft fish baked noodles", and its origin is a famous traditional dish in Kaifeng. It is said that in 1900, the Qing Guangxu Emperor and Empress Dowager Cixi stayed in Kaifeng to escape the difficulties of the Eight-Nation Alliance. Kaifeng Fu ya offered the special "sweet and sour soft boiled fish" to offer courtesy, and Guangxu and Empress Dowager Cixi even praised it after eating. Guangxu called it "a delicacy in the ancient capital"; Cixi said happily: "Forget to return after the meal." The handwritten letter of the eunuch who carried him read: "Where the fish come from, the ancient Liang of the Central Plains", which was given to the Kaifeng Government as a recognition. Nagagaki first covered the fried "dragon's whisker noodles" on top of the prepared "sweet and sour fish" and created the famous dish of "sweet and sour fish with roasted noodles", which was deeply welcomed by customers. Combining the two into one, you can eat both fish and noodles dipped in juice, so it has a unique flavor. After that, the dish gradually spread. In fact, "sweet and sour fish" has a long history, according to the "Tokyo Dream Record", in the Northern Song Dynasty, Tokyo (Kaifeng's original name is actually a good name) market has become popular this dish. It is characterized by its color jujube red, soft and tender and fragrant. In addition, according to the "Record of Dreams", "Dragon's Whisker Noodles" were made at that time. Just cook it with water and then change the method of baking it. Therefore, it is called "baked noodles". In any case, this dish has not been impacted by other cuisines, reflecting its own characteristics of noodle hair, fluffy and crispy, sweet and sour, sour in salty, salty and fresh.
Its method is particularly exquisite, one of which must be selected from the Yellow River carp about 2 pounds. The carp is washed and the two sides are formed in a tile-shaped pattern for later use. Heat the pan with oil, it is best to add peanut oil, when the oil temperature is 60% hot, fry the fish under the pan, and heat several times in a row. After the fish is soaked, it is then put on the fire and the oil temperature rises, and then the fish is drained. This method of frying fish is the characteristics of the local chef in Kaifeng, which can make the carp crispy on the outside and tender on the inside, so that the outer crispy and the tender inside are not the same as the outer crisp in other places, the main reason is that we use carp, the fish inside the fish has more bones, so that the frying method can make the fish bones be better softened while retaining the outer scorch and the tender inside. It's also an intimate work by local chefs. The second is to fry the dragon's whisker noodles, like Li Baishi's three-thousand-foot waterfall, delicate and fluffy and full of smooth and observable. The soup is boiled as follows, add sugar, vinegar, rice wine, refined salt, ginger juice, green onion and flowers to the pot while sliding with a spoon, and then put the fried fish in, and when the flavor hooks into the wet starch juice to thicken, the fish with the juice is plated. In order to speed up the time, some chefs pour the boiled sweet and sour sauce on the fish, cover the fried noodles and serve. It is not as good as slightly stewed fish. In any case, the key step of the dish of carp baked noodles is not missing, and the traditional practice of foreign friends to Henan is not worth it. Not to say that I wrote for 2 hours, sitting a little uncomfortable, the introduction of good or bad you do not have to take seriously, just as a pastime. I just want my friends to like it and follow it.
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