Baked carp noodles in Kaifeng is one of the traditional famous dishes in Kaifeng, which has a long reputation. Baked noodles are also called Longxu Noodles. According to "Dream Record", during the Ming and Qing Dynasties, the second day of the second lunar month in Kaifeng was called "the dragon looked up", and the banquet guests ate Longxu Noodles, and the festival ceremony sent noodles. That's when Longxu Noodles did it. It just boils in water and then bakes. Therefore, it is called baked noodles. Carp Grilled Noodles is also a classic dish of Lu Yu cuisine, which consists of sweet and sour fried fish and roasted Longxu Noodles. Legend has it that Empress Dowager Cixi stayed in Kaifeng when she fled in the Qing Dynasty, and famous chefs in Kaifeng paid tribute to sweet and sour fried fish and baked noodles. After seeing it, Cixi said on a whim that the carp was lying on the plate and might be asleep, so it should be covered with a quilt to avoid catching cold. Then cover the fish with chopsticks on the roasted noodles, and the roasted noodles with carp have been handed down as delicious food since then. It is characterized by Bordeaux color, softness, tenderness and fragrance; Baked noodles are as thin as hair, fluffy and crisp.

Carp noodles are carefully selected and made. It is a carp (weighing about one catty) from the Black Port in Kaifeng to the Yellow River in Dongtou, Lankao. This kind of fish is pure, delicious and tender. After preliminary treatment, carp is wrinkled on both sides and fried thoroughly in a hot oil pan; Add seasonings, such as white sugar, balsamic vinegar, Jiang Mo, chopped green onion, cooking wine, salt, etc. Add boiling water and bake the juice with boiling oil until the oil and sweet and sour juice are completely blended. Add the fried fish and pour in the sauce.

"Baked noodles" is called "Longxu Noodles". At first, noodles were cooked in water. Later, they were constantly improved and fried, making them fluffy and crisp. After absorbing the juice, they are eaten with dishes, so they are called "baked noodles". Baked carp in the Yellow River Bay is a special dish of Yufeng cuisine. The Yellow River carp has been the best in the Central Plains since ancient times and has been praised by many literati. After thinking for a long time, we know that everyone is attracted by its delicate and delicious meat, golden scales, red tail and long body. The fresh and delicious taste of the Yellow River carp is presented to customers by using the simple fisherman's cooking method. The most direct thing is that "the carp of the Yellow River is very good, sweet and fat, and it is a treasure."

manufacturing method

Ingredients: Yellow River Carp1;

Ingredients: onion, ginger, garlic, star anise;

Seasoning: salt, soy sauce, salad oil;

Production steps

1, carp washed and chopped, and salted to taste;

2. Add oil to the pot, heat the ingredients and stir-fry the fragrance;

3. Fry the fish until it becomes slightly discolored, cook the soy sauce and add the stock;

4. Add seasoning to taste, stew for 3 minutes and then add raw garlic.

The key to production: fish should be fried on both sides, soy sauce should be cooked before soup, and garlic should be put last;

Health care effect: invigorating spleen and eliminating dampness;

Features: Fresh and fragrant, with outstanding sauce flavor. Ingredients: a live yellow river carp (weight about1000g). 5 g of salt, 25 g of Shaoxing wine, 20 g of onion, 0/5 g of ginger/kloc-,25 g of pork soup/kloc-,25 g of wet starch, 25 g of garlic, 0/0 g of soy sauce/kloc-,50 g of sugar, 25 g of vinegar and 750 g of peanut oil (the actual oil consumption is/kloc

Features: golden color, crisp outside and tender inside, sweet and sour pot-stewed, deeply loved by eaters.

Gourmet: Shandong cuisine

Operation: Slaughter and clean the live carp, cut off eight knives (up to the bone) on both sides of the fish, put them in a plate, and add refined salt, Shaoxing wine and onion ginger to marinate slightly. Put the pot on high fire, when the peanut oil burns to 70% heat (about 175℃), mix the water starch into gouache paste, put the fish in the pot, fry until golden brown, take it out, knead the fish, put it in 80% heat (about 200℃), fry until dark yellow and crisp, and then take it out and put it in a long waist plate. When frying fish, heat another pot with strong fire, add a little peanut oil, add chopped green onion, Jiang Mo and minced garlic, stir-fry until fragrant, then add soy sauce, white sugar and pork soup to boil, thicken and cook balsamic vinegar, and pour the hot peanut oil into the fish to serve.