Have you tried the newly introduced Henan delicacies on the Food Safety Forum, namely Daokou Roast Chicken and Big Sword Noodles?

Recipe for Daokou Roast Chicken Ingredients: 900 grams of baby chicken. Accessories: 15 grams of Amomum villosum, 10 grams of grass fruit, 10 grams of cinnamon, 15 grams of tangerine peel, 4 grams of cloves, 10 grams of Angelica dahurica, 15 grams of cardamom, 20 grams of salt, 20 grams of honey, and galangal.

90 grams, appropriate amount of water. Method 1. Slaughter the chicken and drain out the blood. When the chicken body is still warm, blanch it in hot water of 60-70℃ for about 5 minutes, and then remove all the hair. This will make the chicken completely dry.

Clean and white, with beautiful color and shape; 2. Cut off the chicken feet, use a knife to make a small opening above the chicken neck to expose the esophagus and trachea, and cut 7 to 8 cm long openings between the buttocks and legs, and cut them off.

Take out the esophagus, trachea, and internal organs, cut off the anus, and then wash away the remaining blood and dirt with clean water; 3. Place the washed chicken on the chopping board with the abdomen upward, use a knife to cut off the middle of the ribs and spine, and cut it with your hands

Press and fold; 4. Put a small wooden stick into the belly to hold it up, then make a small opening at the tip of the lower belly of the chicken, insert the legs into the mouth crosswise, and insert the wings into the mouth crosswise to form a half-shaped bird with pointed ends.

Round shape, and then dry the surface moisture; 5. Spread the dried chicken body with honey water, fry it in a hot pot at 150℃~160℃ until it turns pink, take it out, put it in another pot, and add old brine

And all the spices, dissolve the salt water and add it at the same time. Press the bamboo grate on the chicken so that the chicken is completely immersed in the brine. Then add the salt water after melting and bring to a boil over high heat; 6. Use a slow fire and continue to simmer until the chicken is cooked.

, fish out the pot; 7. Prepare tools before fishing out the chicken, and use hand-eye coordination when fishing to make the shape of the chicken meet the requirements of completeness and beauty.

Tips: ① When braising, it takes about 4 hours to cook from the time the pot is opened, and the soup used during braising can be continued to be used later, which is called old brine; ② The proportion of honey to water is 60% water and 40% honey.

Daokou roast chicken is rich in fragrance, crispy and soft, salty and delicious, fat but not greasy. It is really a special delicacy that you must try in Henan.

Large knife noodles: Large knife noodles are handmade using traditional techniques. The noodles are cut with a large knife, which is both thin and tough.

Using high-gluten flour and egg white as raw materials, the dough is kneaded manually into blocks, and then rolled, pushed, and pressed with a large rolling pin nearly as tall as a person, so that the dough is like white silk, so thin that it is transparent and visible, and you can see newspaper on the other side.

He holds a large knife nearly one meter long in his right hand, presses the noodles with his left hand, rises and falls, and noodles as thin as hair come out.

When the water is boiled, it only takes a dozen seconds for the noodles to float and they are ready. Pour the juice over them and you can eat them.

In summer, it is made with garlic juice, balsamic vinegar, sesame paste, ground oil, minced ginger, chopped green onion and sesame oil. It is rich in nutrients, fragrant and refreshing, and delicious; in winter, it is topped with fish, shrimp, green onions, ginger and other slow-fire essence stews.

The soup is mellow and delicious, with a pleasant taste.