Raw material recipe: 500g flour, 1 egg, 12g salt, 500g vegetable oil (about 100g)
Method of production:
1. Put the flour into a basin, add about 250ml of warm water ( The heat can be cool water), 1 egg, 12 grams of salt, at the same time into the salt to be dissolved, the hands of the flour copied, and then the hands of the noodles into a soft smooth gluten dough, covered with a damp cloth molasses for 20 minutes.
2. Put some oil on the case, put the noodle on the case, put another layer of oil on the noodle, roll it with water into a chopstick-like thick strip, and plate it into the basin in layers. Brush the layers with oil and roll them into one strip from the beginning to the end.
3. One end of the noodles will be clamped in the tiger's mouth of the left hand, the right hand to run the noodles, to the left hand side by side to extend the four fingers wrapped around 9 to 10 circles, and then take a pair of chopsticks, propped up in the wrapped noodle circle set, with both hands to hold the two ends, outwardly pumped to the length of about 20 centimeters, into the seventy percent of the hot oil pot, just see the heat, and then immediately will be twisted one and a half dose, and then pull out the chopsticks, frying to the oil pot. The shape is fixed, into the persimmon yellow fish out that is complete.
Product characteristics: the shape of the disk crisp, the entrance to the caramelized aroma.
(2) Henan Specialty Snacks - Spicy Soup
Spicy soup is one of the best snacks in Henan. It originated in the middle of the Qing Dynasty and flourished in the early years of the Republic of China, after which it was constantly renovated. So far, if you walk in the streets and alleys, you can see it everywhere. A small bowl of spicy soup, why will it last forever? It is a popular taste and low price, has always been the first choice of people at breakfast.
How is it made? First, sweet potato vermicelli and chopped beef are put into an iron pot and stewed, while adding peanut kernels, taro, yam, golden needles, fungus, dried ginger, cinnamon, gluten bubbles and so on. When eight mature hook into the appropriate amount of fine powder, pay attention to stir. Then blended into the seasoning and pepper, pepper, fennel, salt and soy sauce, slightly added a little sugar, a pot of color and flavor of the Hu spicy soup is made.
Hu spicy soup without winter and summer, all seasons, its flavorful and delicious, y people's favor. Therefore, if you can travel to Henan later, do not miss the opportunity to drink a bowl of this soup.
Three, pancakes. ---- It is somewhat similar to Beijing's paste collapse, mixed with vegetables, not the kind of pancakes in Shandong.
The flour and water in accordance with the volume of 1:2 mix well into a paste, add egg paste, chopped vegetables (spinach or capers best, about half the amount of flour), mix well. Pour a spoonful of vegetable oil into a pan and put it on the fire, medium heat, about 7, 80 degrees hot, pour the batter evenly, solidify, turn over and fry until golden brown can be removed from the pan.
Features: soft, sticky and delicious. It can be used as breakfast, convenient and quick.
Four, hot noodle angle.
Wet the flour with about 70 degrees of water, as usual and noodles (but stir with chopsticks, and then use your hands after it cools down), make dumpling skins, wrapping dumplings, with meat filling is good. Steam the dumplings for about 12 minutes after wrapping.
Features: fragrant and glutinous, slightly sweet skin.
Five, Daokou roast chicken
When it comes to Daokou roast chicken, no one in Henan can be said to know, no one knows. It seems to be the representative of chicken food, and has become the pride of Henan people. People love Daokou Roast Chicken because it is rich in flavor, crispy and soft, salty and tasty, fat but not greasy. These characteristics are easy to say and pleasant to eat, but it is more difficult to do. To achieve the rich flavor, Daokou Roasted Chicken requires the use of eight seasonings: Chen Pi, Cinnamon, Dou Ying, Angelica Dahurica, Cloves, Grass Nuts, Sand Seeds and Ginger, and you can't have one without the other. Crispy and soft is one of the reasons why Daokou is most popular. The procedure of cooking the chicken alone takes three to five hours, plus the adjustment of the fire, making it technically very demanding. A well-made roasted chicken does not need to be cut with a knife, but with a gentle shake of the hand, the bones and the chicken meat are automatically separated. Needless to say when you are hungry, it will be mouth-watering after a full meal.
Six, Luyi test set of dog meat
Luyi, Henan, test set of dog meat is one of the famous Yu East flavor snacks, it is known for its meat rotten flavor nationwide. Trial set of dog meat using traditional production methods, with a variety of spices, and add a little fire nitrate, remove impurities after simmering. Cooked dog meat colorful, fragrant. It is said that the fragrance of dog meat, the most meat food. The complementary nature of dog meat, comparable to the precious tonic. Plus, Luyi Trial Measurement Set has the traditional technique of making dog meat, which makes the dog meat different, so it is conceivable that people come to buy the dog meat.
Zhengzhou's "old three memories" ~ Heji Chowder ~ Caiji Hundun ~ Geji casserole ~ in the past are very good snacks ah
Seven, Qixian sweet potato puree
Where to eat Qixian sweet potato puree of the people, all praise Qixian people's ingenuity. The main raw material of the famous food sweet potato mud is our common sweet potato, some places also called "white potato", "groundnut", "sweet potato". Its production method is very delicate, you need to first cook the sweet potato, peel off the skin, go to its inner silk, wrapped up in a clean white cloth, rolled and pressed into mud, and then pour sugar into the pot into syrup, blended with sesame oil, sweet potatoes, stirring, persimmon red puree-like. After loading the plate, put hawthorn dices, rose slices, green and red silk, cinnamon sugar in layers to be completed. This dish tastes sweet, refreshing appetizing, colorful, nutritious.
Eight, drive cold and warm Xiayi grits soup
Grits soup, in Henan flavor snacks, is considered a very distinctive and famous soup. Grits soup is mainly made of fat beef and mutton, hen meat, with barley kernels, dashi, onion, ginger, chili, pepper, monosodium glutamate, and salt. The production method is: the first night will be white chicken, beef and mutton wash, filtered blood, into the set on the pot in the wooden tube, and then the water will be boiled, and then put into the barley wheat kernels, green onions, ginger, dashi (including pepper, yuan fennel, cloves, cao guo, grass koumou, three generations, cinnamon, ginger, and so on, into a bag), chili peppers (another bag), cook for 4 hours, and then change the fire to cook for another 1-2 hours, simmering tightly covered tightly, and can not run out of gas! The next morning, put the boiled soup into a bag and then put it into a bag. The next morning and then boil the pot of boiled soup, into the right amount of boiling water and gravy, after rolling the pot put monosodium glutamate, pepper that is. When serving, with a long spoon into the bowl, drizzled with sesame oil, soup surface sprinkled with a handful of leeks or garlic flowers. This soup has been repeatedly boiled, not fishy and not stinky, fresh and tasty, good flavor. It eats meat without seeing meat, the original soup original flavor, aroma attractive. Because of this soup to a variety of meat-based, but also to several kinds of ingredients, high calorie, full-flavored, especially popular in winter.
Nine, Henan flavor snacks - Luoyang pulp noodles
Luoyang people love to eat pulp noodles (Luoyang said pulp rice). There is a saying in Luoyang, "the rice is hot three times, give meat are not changed". In fact, the northern people have a preference for pulp rice, this is because: pulp is to do when the powder gravy scraps, in addition to containing starch, but also contains vegetable protein, a variety of amino acids, lysine and other substances, nutrient-rich, easy to digest, but also can open the stomach and strengthen the spleen, enhance appetite. At the beginning of the liberation period, Luoyang has twenty-five pulp workshop, business is booming, buyers such as clouds, which shows the depth of people's favorite. Pulp made of pulp noodles, soft and slippery, sweet and sour moderate, soothing the stomach and refreshing, has long been a household name in the western part of the traditional flavor of food, quite welcome.
Eating pulp to mung bean pulp is the best, milky color, taste mellow. Peas, lentils, sweet potato syrup next. The production of syrup rice, especially syrup noodles, pay attention to the fire. Noodles are best when rolled by hand. When the pulp is cooked to 80 degrees, you can put the noodles, and when it reaches 100 degrees (soup boiling), the pulp will foam (commonly known as ant eggs), so that the dilution. If this happens, you don't have to rush, but pour a few drops of sesame oil into the pot and stir slowly with a spoon to make the foam dissipate. Battered noodles can be eaten all year round. With the different seasons can be put into the celery, leeks, spinach, red and white radish and so on. Folk also put sweet potato leaves and sesame leaves, which are also very tasty. The flavor will be even better if you put in diced beef or pork! When ripe, then accompanied by cooked soybeans, chili oil can be.