1, boil the large intestine?
Boiled large intestine is one of the representatives of Henan cuisine, which is characterized by yellow persimmon, tender outside, fat but not greasy, soft and palatable, and sprinkled with pepper and salt when eating to wake up the stomach and increase fragrance. One of the keys to this dish is the cleaning method of pig's large intestine, and the other is to remove the odor of pig's large intestine when cooking. But for foreign diners, even if they are clean, they can feel the taste of pig intestines when they eat, but locals love to eat this bite, and some foreigners will find it difficult to accept it for a while.
2. Schizonepeta tenuifolia
Cold-mixed Schizonepeta tenuifolia is one of the specialties in Henan. Schizonepeta tenuifolia has a special fragrance, especially its leaves are relatively high. Cold-mixed Schizonepeta tenuifolia is delicious and usually mixed with cucumber. You can eat this delicious food almost anywhere in Henan. The local people love it beyond words. Every time they eat Schizonepeta, they feel addicted. Foreign diners will definitely spit out the first time. This taste is indescribable and a little cold. The locals said that if you eat too much, you will definitely like the taste.
3. Braised tripe
Braised tripe is a traditional dish in Henan province, which has been listed as a treasure for thousands of years. Be praised and talked about. Wide belly is also called fish belly, swim bladder and fish glue. It has been listed as one of the "eight treasures in the sea" since ancient times. It was first recorded in the Book of Qi Yao Min in the Northern Wei Dynasty. By the Tang and Song Dynasties, Guangdu had been listed as a tribute. Many books in the Song Dynasty recorded wide bellies and introduced dishes. Braised tripe is a traditional dish with good color, flavor and belongs to Henan cuisine. As the first dish of traditional high-end banquet, it is the embodiment of this standard and pursuit. This dish is made of soft, white and bright pieces of Guangzhou belly, slaughtered, spread on bamboo rafts and roasted with good milk soup over low heat. The finished product is soft, tender, mellow and delicious, and the soup is white, bright and smooth, so it is also called Baiba Guangzhou belly. Many foreign friends who eat this delicious food for the first time are not used to the taste of fish belly, especially when chewing, they always feel fishy, but the locals regard it as delicious.
Step 4 stew the yellow incense tube
Stewed Huangxiangguan is a traditional dish of Henan cuisine. Yellow incense tube is the aortic blood vessel of pigs, which is mainly composed of collagen, reticulin, elastin and other nutrients. After eating, it can increase elasticity and relax human blood vessels. After cutting and steaming, the yellow pipe is not only crisp and delicious, but also beautiful in shape. Cooked with the unique watermelon bean paste in Henan, it is soft, crisp and memorable. Knowing what ingredients this dish is made of, many foreign diners avoid it and don't know how to eat it.
5, sheep intestines
Sheep's double intestines, also called sheep's double intestines soup, belongs to one of the Yu feasts and is made of sheep's large intestine and small intestine. Kaifeng mutton sausage soup, commonly known as mutton sausage and mutton paste sausage, is nutritious and most men like to eat it. Kaifeng market in Ming dynasty has been sold, spread to this day and prospered day by day. Its preparation method: firstly, wash the large intestine and small intestine of sheep, boil it with sheep blood, cut it into half an inch, put it in a pot with sheep fetus, sheep waist and sheep intestines, and then boil it until the soup is red, white and green, mellow and delicious. Ma Ji, a famous crosstalk performer, had this kind of food in Kaifeng. After eating it, he was full of praise and called it "the best in the world." Diners who can't accept the smell of mutton have no luck to eat.
6, hot and sour belly soup
Sour and hot belly silk soup is a traditional famous dish, which belongs to one of the recipes of Henan cuisine soup porridge. This dish strengthens the stomach, warms the body and drives away the cold. With coriander as the main ingredient, the cooking skill of hot and sour belly silk soup is mainly cooking, and the taste is hot and sour. Hot and sour soup is a necessary dish for Henan winter banquet. Cooking hot and sour soup of Henan cuisine pays attention to acid but not cold, spicy but not strong, salty but not astringent, and the three flavors are even, and they can't be crossed, just right and authentic. Friends who like hot and sour mouths can try this delicious dish.
7. Hot and sour mullet and egg soup
Sour and hot mullet egg soup is a delicious dish made of mullet eggs as the main raw material, and it is a traditional famous dish with characteristics. This dish is served in both Henan and Shandong cuisine. The eggs of mullet are not eggs, but the egg glands of female cuttlefish, which are produced in coastal areas and can be treated in many ways. But eating with clear soup is unique to Henan cuisine. The ingredient of this dish is the egg gland of female squid, which is difficult for diners to eat for the first time.
8. Spiced mutton hoof
Spiced sheep's hoof, one of the five braised flavors of Henan cuisine, is a famous snack in Kaifeng, which is soft and fragrant and popular. It has two flavors, salty and spicy. The smell of sheep's hoof is the most difficult to handle, even if a lot of spices are used, it is difficult to cover up its smell. Locals especially like the taste. Foreign diners can't get used to it for the first time, but they will get used to it after eating it for a few times.
9. Henan steamed noodles
Henan steamed noodles is a famous snack in Henan. Steamed noodles, also called noodles with noodles, are very popular in Henan. Simply put, fresh noodles are steamed with oil in a steamer, and then vegetables are stewed or steamed twice with seasonings to achieve the effect of being tasty but still strong. Vegetables with steamed noodles are very casual, such as beans, kidney beans, bean sprouts, garlic sprouts, tomatoes and so on. If you like meat noodles, you can add a small piece of nape meat. Steamed noodles are not difficult, but in a auto faster, meat, vegetables and staple food are all in one pot, which is convenient and delicious. I'm afraid it is the most delicious noodle. For noodle lovers, you must not miss it.
10, Henan Mutton Huimian Noodles Mutton Huimian Noodles is a famous specialty snack in Henan, which is deeply loved by people. Its soup is thick and mellow, its noodles are delicious and tough, and its mutton is tender and crisp. There are three elements in making mutton Huimian Noodles: noodles, seasoning and soup. Put some salt in the dough, knead it and wake it up for 20 minutes, then knead it for 10 minutes, wake it up for 20 minutes, repeat it for 3-4 times, and the dough will be tough. Its ingredients are rich, including mutton, vermicelli, auricularia, day lily, shredded bean curd, kelp, quail eggs and so on. The most important thing is to boil the soup. Choose the best mutton and mutton skeleton and add various seasonings to simmer for many years to make the soup white and rotten. It was still a little uncomfortable when I first ate it, especially the soup was a bit pungent and the noodles were delicious.