Fish noodle soup, a famous dish in Dongtai, originated in the thirty-third year of Qingganlong (AD 1758) and has a history of nearly 200 years. It is said that it was made by the royal chef who was driven out of the palace. 1942, Panama International Fair won the prize. The production of fish noodle soup is very distinctive. First, cut the fish clean, leaving no residual blood. Boil the pot with lard until it is 80% cooked, put the fish into the pot one by one, fry them until they are crisp, and don't burn them. Add eel bones or pig bones into the fried fish, cook them in river water to make a thick soup, remove the fishy smell with onion wine, filter the clear soup with a fine sieve, and add a little shrimp to make noodle soup. Noodles are cut with a white knife. So fish noodle soup is delicious.

Raw material formula (200 bowls):

White flour 20 kg live crucian carp 3 kg white soy sauce 3 kg shrimp 50 g eel bone 1 kg white pepper 25 g ginger 50 g Shaoxing wine 50 g onion 100 g green garlic flower 400 g cooked lard 2.5 kg.

Production method:

1. First, remove scales, gills and viscera from crucian carp, wash and drain, heat the pan, add the cooked lard, and when it is 80% ripe, fry the fish in two batches without scorching spots. In addition, wash the eel bones and put them in a pot, and fry them thoroughly with a small amount.

2. Put clean water 17.5 kg (well water or alkaline water is not allowed) in the pot, foam when boiling, then pour the fried crucian carp and eel bones into the pot, add 250 grams of cooked lard to fry the fish after the soup turns white, burn it thoroughly, and then wash the fish residue with a snail to become the first white soup.

Pour all the surviving fish bones into an iron pan, first dry them with slow fire, then mix the three times of white soup, add shrimp, Shao wine and ginger onion, and filter them with a fine soup sieve.

3. Add water to the flour and knead it into dough (the dough is a little hard, so you can put less water in summer and more water in other seasons), and cut it into fine noodles with a fine knife (sliced with 108 teeth).

4. Don't stir the noodles after they are put into the pot. When they float naturally from the bottom of the pot, take them out and rinse them with cold water. Then iron it again and take it out.

Put 7.5 grams of cooked lard,/kloc-0.5 grams of white soy sauce and a little green garlic flower into a bowl, scoop in noodles and scoop in boiling fish soup.

Product features: the soup is white and thick, dripping into beads, rich in nutrition, refreshing and delicious.

Xiachi

Shrimp pond is a traditional snack in Dongtai, Jiangsu. In fact, 1 ~ 2 shrimps are dotted in the bottom center of the noodles and fried in the oil pan. Because of its shape, it is called "shrimp pond". Its characteristics are: crisp rosin is crisp, fresh and salty.

Ingredients: standard flour 1 kg baking soda powder 5g salt1.5g onion 50g shrimp 3g cooking oil 50g (oil consumption after frying150g) water 600g (700g in winter and 650g in spring).

Production method:

1. Mix the noodles with 80% water (warm water in spring and autumn, slightly cool in summer and slightly hot in winter), add soda and salt, and knead until half cooked. At this time, the noodles began.

2. Add 10% water and continue kneading the dough until the fermented dough is firm and elastic.

3. Add shrimps and shallots to the flour, pour the remaining 10% water and knead again. When the fermented flour collects water and comes out of the pot smoothly, it has strong elasticity. Pause for five or six minutes, knead the fermented flour into dough and scald it for 10 ~ 15 minutes before use.

4. Rub the dough into a strip, pick it into a round piece, and gradually pull it to the big round piece along the edge of the round piece until the dough is pulled into a round piece. Stick two shrimps on the sliced meat and fry it in the oil pan. The fried "shrimp pond" is red and bulging. 500 grams of flour can be made into 10 pieces, each piece weighs 80 grams and has a diameter of 13 cm.

Note: When pulling the ring, you should avoid pulling it from the middle, otherwise it will be easily torn. The oil temperature should not be lower than 200℃, and the running speed should be fast, otherwise the fuel consumption will increase.

The first course in the world

Raw materials: Meretrix meretrix, cooking wine, Jiang Mo, refined salt, water chestnut, water-borne mushrooms, sesame oil and white pepper.

Production method: split the shell of live Meretrix meretrix with a knife, take the meat, put the clam shell in a bamboo basket, put it in water and stir it in one direction, wash the sediment, then put it in a container, add cooking wine, Jiang Mo and refined salt, heat it in a wok, scoop in cooked lard, heat it to 90%, put it in the clam shell, stir it quickly, take it out immediately after it turns jade white, clean the wok and let it stand.

Characteristics of dishes: The finished dishes are full of liquid and tender in taste.

Steamed eggs with clams

Ingredients: Meretrix meretrix 10, 2 eggs, light soy sauce, salt, oil, yellow wine, shallots and Lycium barbarum.

Practice: Add salt to the eggs, add a small bowl of warm water 1 and 3 drops of yellow wine, stir while adding, skim off the foam on the egg liquid, and add clams. Cover the bowl with plastic wrap and steam in a steamer. After boiling, steam 15 minutes. Pour soy sauce and oil into the pot and sprinkle with chopped green onion and medlar.

Crispy broad bean mixed with double winter

Ingredients: fresh broad beans, winter bamboo shoots each about 1 80g, 8 mushrooms, 2 tablespoons of carrot, 2 tablespoons of sweet soy sauce1teaspoon, 2 tablespoons of light soy sauce, sugar and sesame oil 1/2 teaspoons.

Production method:

1. Select fresh broad beans with pods, shell them, (fire) them until they are ripe, drain them and put them in a large bowl; Shell winter bamboo shoots, cook for about 20 minutes, dice and put them on broad beans; Soak mushrooms, remove pedicels, divide everything into four parts, add a little salt, sugar and oil, mix well, and steam for 15 minutes; Soak sweet bamboo shoots in water.

2. Mix seasonings for later use. 3. Mix broad beans, winter bamboo shoots, winter mushrooms and carrots, add seasonings and mix well to serve.

Precautions:

Don't (fire) too much broad beans (fire), too much (fire) will turn into powder, making the whole dish of cold salad not refreshing. But it must be cooked thoroughly, otherwise it will easily cause broad bean yellow disease.

Yangwu sausage

Dongtai traditional famous food. It has a history of 100 years. According to legend, there is a skilled chef in Dongtai named Yang Pai Laowu, who specializes in selling smoked and roasted meat products, especially sausages, and is known as "Wu Yang Sausage".

Raw materials: 8: 2 ingredients of lean meat and fat meat, adding various condiments, pickling, filling, baking and cooling.

Production method: consult Dongtai Meat Products Factory.

Features: bright color and delicious taste.

Frozen suckling pig

Raw materials: 6- 10 kg live suckling pig, etc.

How to make it: Li Jincai knows better.

Features: Frozen suckling pigs can be cooked, roasted, roasted or fried with a variety of ingredients, with rich nutrition, fresh and tender taste and unique flavor.