Henan cuisine menu: Bianjing roast duck materials
Ingredients: Beijing stuffed duck 2500g,
Accessories: 50g of winter vegetables,
Seasoning: 5g of salt, 50g of sweet noodle sauce, 5g of sesame oil and 30g of honey.
working methods
1. Slaughter and bleed the duck, scald it thoroughly with 60% or 70% hot water, take it out, push it backwards from the breast by hand, remove most of the hair, wash it in a cold water basin, remove the fine hair with tweezers, cut off the double bones of claws and arms, and pull out the tongue;
3. Open a small mouth along the rib from the left arm, take out the internal organs, open it from the neck, take out the crop, wash it inside and outside, and rinse it with boiling water;
4. Beijing and winter vegetables are put into the abdomen in groups;
5. Wipe the skin evenly with salt water first, then use honey, block the anus with straw knot, insert the trachea under the leg bone, inflate it, and let the air circulate to dry;
6. Heat the stove with straw, then evenly suppress the fire with burnt straw ash, hook the throat with a duck hook, put the other end through with an iron bar and hang it outside, hang the duck in the stove, seal the oven door and cover the upper opening;
7. Bake until the duck is persimmon red, and then bake;
8. When eating, start from the lower part of the duck neck and the upper part of the crop, cut the whole body into pieces and put it on a plate;
9. Wash the radish, cut it into butterflies and put it on the plate;
10. Remove the roots from the onion, wash it, cut it into chopped green onion and put it on a plate;
1 1. Serve butterfly radish, chrysanthemum onion and sweet noodle sauce with duck slices;
12. Slice the duck leg lean meat and put it on the plate;
13. Dig out duck oil and chop it on the lean side;
14. the duck head is broken and placed on both sides of the lean meat;
15. Put Beijing cuisine and winter cuisine in the belly of the duck on the edge of the plate and serve it;
16. Duck skeleton can be made into soup and cooked with mung bean noodles.
Henan cuisine menu: Henan mutton soup Huimian Noodles material
Ingredients: wheat flour, mutton, coriander, kelp, sheep bone.
Seasoning: salt 6g, monosodium glutamate 4g, Chili powder 15g, sheep oil 20g, peanut oil 20g, star anise 5g and sesame oil 30g.
working methods
1. Wash mutton, boneless, put it in a soup pot, add sheep fat and star anise, cook, take it out, and cut it into pieces about 1 cm square.
2. Cook the vermicelli thoroughly in boiling water and wash it with clear water until it is cool;
3. Soak auricularia auricula and daylily in warm water to remove the hard part of auricularia auricula root, remove the pedicel of daylily and cut it into sections about 4 cm long;
4. Wash the coriander, remove the roots and cut into sections about 1 cm long;
5, Chili noodles, stir-fry with hot oil, make Chili oil, spare.
6. Pour the flour into the basin. Firstly, salt and alkali are melted in water, then mixed into flour, and kneaded into dough from hard to soft, and stirred evenly and thoroughly.
7. Then rub into long strips, make a dosage of about 100g at a time, coat them with oil, arrange them neatly on the chopping board, and cover them with wet cloth 15min.
8. Knead the baked dough into a cylindrical shape, then flatten it, and then roll it with a rolling pin into a dough sheet with a thin middle and thick sides. Hold both ends of the dough with both hands and slowly stretch it, shaking it up and down while pulling.
9. When it is pulled into a strip of about 2 cm, tear it from the middle of the strip by hand, put it into a boiling soup pot (a small amount of mutton soup with appropriate amount of water), add cooked mutton, refined salt and monosodium glutamate, pour sesame oil into the noodles when they are cooked, put them into a bowl, and add coriander and Chili oil to serve.
Henan cuisine menu: Henan famous dish noodles kang chicken material
1 freshly slaughtered pheasant, salt, freshly ground pepper powder, eggs, sweet potato starch, dried pepper, onion, ginger, garlic, pepper, star anise, cinnamon, celery, garlic sprout and coriander.
working methods
1. Cut the chicken into large pieces, add salt, freshly ground pepper and Jiang Mo, and marinate for 30 minutes.
2. Beat the eggs into sweet potato starch, add a little salt and freshly ground pepper powder, and let stand for 20 minutes and mix well.
3. Wrap the chicken pieces with starch paste.
4, the hot pot is cold, and the chicken pieces are small and medium-sized until golden on both sides.
5. Add onion, ginger, garlic, pepper, star anise, cinnamon and dried Chili in turn and stir fry.
6, the chicken.
7. Stir well and add chicken soup.
8. Never let go of all the ingredients in the soup. If the chicken soup is not enough, you can add some water. In my photo, add chicken soup, and then add water.
9. After the fire boils, turn to low heat and stew for about 30 minutes. After opening, add celery, garlic sprout and coriander according to personal preference, and cook until the vegetables are broken.
skill
1, pepper powder must be fried and ground more fragrant.
2. Eggs just added with sweet potato starch are not easy to stir evenly. After standing for 20 minutes, stir them evenly, and the starch paste will be thicker.
3. Add a little oil to the braised chicken, and don't fry it.
4, the seasoning must not be too much, I used half an octagonal, a small piece of cinnamon with the size of an octagonal.