This is what I asked my classmates in Henan!

Hope you like it!

You may be shaking your head when you see this name. How do people in Yongcheng know how to eat chicken?

Big plate chicken, Lao Cao's stewed chicken, ground pot chicken, charcoal pot chicken... Then you must have misunderstood again. In fact, this chicken is not that chicken.

The main ingredient of pink chicken is mainly good tenderloin, cut into thin slices, add onion, ginger, and a little white wine to grind, add water and salt and beat vigorously in a container (this process is very important, do not be careless, the relationship

Check whether the meat is chewy or not).

Add chopped green onion, ginger, minced garlic and a small amount of red oil from Yongcheng spicy sauce to the wok and stir-fry until fragrant. Add an appropriate amount of chicken stock (if conditions do not allow, just water), add the marinated meat slices after boiling.

Wait until the color of the meat turns to snow-white naturally, then flip it up and down twice before serving.

Then pour some ground sesame oil, chives, and coriander flowers and serve. A delicious hot and sour chicken noodle is ready. It will taste sour and refreshing, fragrant and delicious, and have endless aftertaste.

Meatball soup ("rolling egg soup") Meatball soup is usually the last dish of Yongcheng's traditional "big table", so it is also known as "rolling egg soup". This name has been used in hotel banquets today.

Instead, people downplayed its original name.

In fact, making authentic "rolled egg soup" is also very particular. First of all, the meatballs must not be prepared in advance. The timing of frying the meatballs must be coordinated with the time when the sour soup is cooked, and it must be cooked while it is hot just before serving.

Put into the prepared hot soup, the meatballs are still crackling in the soup when served, and the bowl of clear soup is stirred to a boil without boiling. It is full of fun and is the most popular dish when children eat at the "big table".

Many "barefoot chefs" who specialize in large-table cooking in rural areas even keep the secret recipe of meatballs as a "secret". Unless it is their eldest son, it is difficult for others to learn it. Nowadays, people who want to eat an authentic "egg soup" have become more and more popular.

It's not easy anymore.

Eggplant stewed chicken: Eggplant stewed chicken should be the main dish in Yongcheng's "four dishes and one soup" served to entertain relatives or distinguished guests on August 15th in the early years.

In fact, the method of making this dish is not very mysterious, but if you want to enjoy the authentic flavor, you must choose the right raw materials. The main ingredient must be domestically raised "little stupid chicken" of about one pound that is less than one year old.

First, stir-fry the green onions, ginger slices, Sichuan peppercorns, and dried chili peppers in a pot until fragrant, then add the chicken pieces and stir-fry until the meat is white in color and translucent in color. Add water and bring to a boil over high heat. Keep the pot rolling slightly over low heat and cook until eight

When ripe, add eggplant, vermicelli and seasoning, add chicken blood and cook together, then add a thin circle of "die noodle pancake" around the edge of the pot. A pot of salty and delicious eggplant stewed chicken is done.

It's guaranteed to be a satisfying meal.