Folk dishes also include farm dishes, which, as we all know, appear on the table every day. Just like these five "most authentic" Henan farmhouse meals, if you haven't eaten them, I'm afraid they are all fake Henan people.
1. Prepare a small pot, put a handful of bean sprouts and a piece of bean curd skin, cut it in the middle first, then cut it into wide strips, and put it with bean sprouts for later use.
2. Prepare a few long beans, wash them, and cut them into 3 cm long sections. Remove the roots of several mushrooms, cut them in the middle, then cut them into four and a half, and put them in a basin for later use. An old tofu, cut in the middle, then sliced and put in a basin.
3. Prepare a small pot, pour a handful of vermicelli and a few Chinese cabbage leaves, wash, cut into sections, put them in a small pot, cut a piece of pork belly into sections, and put them in a small pot for later use.
4. A small piece of ginger, cut into ginger slices, a section of onion cut into horseshoe slices, put them into the basin together, and then grab a few dried red peppers and pepper and two star anises for later use.
5. Boil water in the pot, add a spoonful of salt and a little vegetable oil. This step is to increase the base taste and brightness of the ingredients. After the water is boiled, add the cut side dishes, blanch for about one minute, and then pour out the water.
6. Add half a spoonful of cooking oil to another pot, pour it out in a sliding pot, then add a little cooking oil, heat the pot to cool the oil, pour in the ingredients and pork belly, stir-fry the fat oil, add the cabbage, stir-fry quickly, add 5g of bean paste, stir-fry until it melts, and pour in the bright oil to stir evenly.
7. Pour the blanched side dish, stir fry simply, add water, pour in tofu, add 2g of salt, 1 g of chicken powder, 1 g of pepper, 0.5g of sugar, add a few drops of soy sauce for coloring, cook until the soup boils, and add 3g of soy sauce for seasoning.
8. Cook over high heat for about two minutes, pour in vermicelli, stir fry evenly, continue to cook for one minute, add a little sesame oil to enhance fragrance, then turn off the heat, put it in the pot, and finally add coriander to decorate.
1. Prepare a small pot, beat an egg and add a little vegetable oil. This step is to crisp the eggs, stir them with chopsticks, and then add two-thirds of water and stir them evenly for later use.
2. Take a small pot, add 100g flour, pour in the egg liquid, stir while pouring, and stir into smaller bumps for later use.
3. Prepare two tomatoes, remove the pedicels first, then cut them into small pieces, cut two shallots into chopped green onion, put them in the pot together with the tomatoes, wash a small handful of Chinese cabbage, cut them into pieces and put them in a small pot for later use.
4. Take a small pot, beat in two eggs, and mix well with chopsticks to break up for later use.
5. Add a little cooking oil to the pot, pour in the egg liquid after the oil is hot, stir a few times, add tomatoes and chopped green onion, continue to stir for a while, add appropriate amount of water, add 5 grams of salt, 3 grams of chicken powder and 2 grams of thirteen spices, and stir until it melts.
6. After the soup is boiled, add the noodles. Add a few drops of soy sauce to adjust the color after boiling.
7. Cook on high fire for 3 minutes, first add a few shrimps, then add vegetables, hook in a spoonful of water starch, stir well, add a little sesame oil to enhance fragrance, then turn off the fire and put it into the soup basin, and finally sprinkle with a little chopped green onion.
1. Wash a handful of leeks, cut into pieces, cut a carrot into carrots, and put them in the pot with leeks.
2. Add a little vegetable oil, stir well with chopsticks, add 3g of salt and 1 g of thirteen spices, beat an egg, and stir well with chopsticks.
3. Add another tablespoon of flour, stir well, and coat the leeks and carrots with flour.
4. Pour cooking oil into the pot. When the oil temperature reaches 50% heat, turn off the fire, squeeze out the meatballs with the jaws of your left hand, then dig them out with a small spoon and put them into the pot one by one. After all the meatballs are put down, continue to fry slowly on low heat for two minutes, and then take out the oil control.
5. When the oil temperature reaches 60% heat, pour in the meatballs, fry them again for about 20 seconds, fry until the skin of the meatballs is golden and crisp, take out the oil control, and then put the fried meatballs into the plate and serve.
1. Prepare a catty of raw noodles, a handful of washed leeks, cut into pieces, put them in a small pot, prepare a small pot, add two eggs and mix well with chopsticks.
2. Boil the pot with boiling water, add 5g of salt, chicken powder 1g, thirteen spices 1g, stir and melt, and add a few drops of soy sauce for color matching.
3. After the water is boiled, pour in the egg liquid. After the eggs are solidified, pour in leeks and cook for 10 second, then turn off the fire and put them into the soup pot.
4. Add clean water to another pot, add noodles after the water boils, copy them with chopsticks for a few times, cook for two minutes on high fire, turn off the fire when the noodles are translucent, take them out and cool them under water control.
5. Then put it in a big bowl, then pour the leek and egg soup on it and serve it.
1. Cut half an onion from the middle, cut it into chopped green onion, and put it with sesame leaves. First, cut an old tofu into thick slices about one centimeter, then cut it into small squares with a knife, and put it into the pot after cutting.
2. A handful of peanuts fried in advance, chopped into peanuts for use, a piece of lean meat, chopped into minced meat, and put into a small pot.
3. Boil water in the pot, add diced tofu after the water boils, blanch the tofu for about one minute, remove the beany smell, turn off the fire after one minute, remove the tofu and control the water, and put it in the basin.
4. Add a little cooking oil to another pot. When the oil is hot, add minced meat and stir fry until it becomes fragrant. Add chopped green onion and sesame leaves, continue to stir fry until it becomes fragrant, add a little salt, stir fry evenly again, and put it in a small basin for later use.
5. Add a spoonful of cooking oil to the pot, add a spoonful of flour after the oil is hot, stir quickly with a spoon, fry into flour oil, add a proper amount of water to stir and melt, pour in minced meat and sesame leaves, and after the fire is boiled, add diced tofu and turn it over with a spoon several times.
7. Add the right amount of salt, a little chicken essence, half a spoonful of pepper and a little thirteen spices to melt the seasoning.
8. Cook on low heat for 2 minutes, cook the soup until it is thick and sticky, turn off the heat, pour a little sesame oil into the pot before taking it out, then pour the bean curd soup into the soup basin, sprinkle with peanuts and decorate with a little green leaves. Serving is delicious.