Red-Cooked Chicken, Daokou Style
In my opinion, it is not an exaggeration to call Henan Daokou roast chicken the best chicken in the world. At all times and all over the world, pedestrians from south to north have almost heard of the delicacy of roast chicken at the crossing. Daokou roast chicken is sold all over the country, especially on trains in the past. As soon as the train arrives at the station, you will hear the hawker shouting roast chicken at the bottom of the car. The smell floating out of the window makes sedentary passengers drool and want to buy one.
Daokou roast chicken originated more than 300 years ago. At that time, the production method of Daokou roast chicken was the secret recipe of the court, and the unique skills were passed down from generation to generation, making Daokou roast chicken gradually become the first chicken in China. If you want to cook delicious roast chicken, you should use the old soup of cooked chicken as the soup base and add eight spices such as cinnamon and dried tangerine peel. Stuttering roast chicken in the street can make you feel what is crispy and rotten, and it tastes soft and rotten. When you shake the chicken with your hands, you will be separated from your flesh and blood, and your mouth will remain fragrant.
pomace
Skin residue is a classic traditional food in southern Hebei and northern Henan, with sweet potato starch as the main raw material and a wide range of edible methods. The main ingredients of local three-pot, eight-bowl and three-rice cuisines are skin dregs. Skin dregs can be boiled, fried, fried and steamed, all of which are delicious. You can also eat vegetables.
A hollow ball (in a basketball game)
China cuisine can be said to be the most skillful cuisine in the world, and "air ball", a special cuisine in Anyang, Henan, is the best example. In fact, the raw materials of airball are very simple, that is, eggs, starch and sugar, but its beauty is that airball does not stick to pots, chopsticks or plates, which is amazing. Everyone who has cooked knows that the mixture of eggs, starch and sugar is sticky, so why is this dish an "air ball"?
The secret to keep these ingredients from sticking to your hands is to add lard when frying this dish and stir it constantly. It takes at least ten minutes to cook these ingredients. During these ten minutes, the chef must keep stirring these ingredients without stopping for a moment. It takes hundreds of times in ten minutes, and the heat should be controlled at the same time. This shows how this dish tests the chef's skills. The air ball made is golden and shiny in appearance, sweet and smooth in taste.
Fan jiangfan
As many people know, some vermicelli use mung beans as raw materials, and the remaining juice of mung beans used to make vermicelli is paste. Anyang people have three treasures, and vermicelli rice is one of them. Starch paste has a special sour taste, just like bean juice in old Beijing. If you like the taste, you want to eat it every time. This wonderful taste is very appetizing and makes people drool. Among them, millet, soybean, lard, cabbage and other ingredients also make rice paste have a unique charm. It tastes sour, fragrant and sweet, and has a dense taste.
The ancient beef temple
Beef is a kind of high-quality meat with rich nutrition and strong taste. However, in traditional cooking methods, a lot of beef will be cooked too thick and even a little stuffed. It is not easy to make beef soft and tender, which makes the old temple beef more precious. Laomiao beef is a traditional food in Anyang, Henan Province, which is named after processing beef in Laoyemiao Township.
Laomiao beef is made of beef, which is cooked slowly in broth, using fifteen kinds of spices and charcoal as fuel. The taste of the old temple beef is very pure and fragrant, the fragrance of spices has been completely absorbed by the beef, and the beef has been stewed soft and rotten, even melting in the mouth without clogging. Leave a fragrance in your mouth after eating, suitable for drinking or accompanying meals. If you go to Anyang, don't forget to try the old temple beef.
It is said that China is a country of delicious food, which can be seen from Anyang's cooking methods. If a famous foreign chef who cooks western food cooks this dish in airball, he will definitely complain bitterly, but Chinese food and western food have their own advantages and there is no need to make a big comparison. What is the most complicated food in your hometown?