Although Henan cuisine is not among the eight major cuisines, it is still very generous in various delicacies. Whether you are traveling or eating out of town, you will see the shadow of Henan cuisine. Among Henan cuisines, folk dishes are the most famous. In Henan, if you mention any folk dish, the locals will tell you "Hua'er".

Folk cuisine also includes farm dishes, which are well-known to every household and appear on the dining table every day. Just like these 5 "most authentic" Henan farm rice, if you haven't tried it, you may be a fake Henanese.

1. Prepare a small pot, add a handful of soybean sprouts and a piece of tofu skin, cut it in the middle, then cut it into wide strips, and put it together with the bean sprouts for later use.

2. Prepare a few long beans, wash them and cut them into three centimeter-long sections. Remove the roots of a few shiitake mushrooms, cut them in the middle first, then cut them into quarters, and put them together in a basin for later use. For a piece of old tofu, cut it in the middle first, then cut it into thin slices and put it in a basin.

3. Prepare a small basin, pour in a handful of vermicelli that has been blanched in advance, a few pieces of cabbage leaves, wash them and cut them into sections, put them in a small basin, add a piece of pork belly and cut them into sections. Place in a small basin and set aside.

4. Cut a small piece of ginger into ginger slices, cut a section of green onion into water chestnut slices, put them into a basin together, then add a few red dry peppers and Sichuan peppercorns, and two star anises for later use.

5. Boil water in a pot, add a spoonful of salt and a little vegetable oil. This step is to increase the flavor and brightness of the ingredients. After the water boils, add the cut side dishes and blanch them. In about a minute, the controlled water can be poured out.

6. Add half a spoonful of cooking oil to another pan, slide the pan and pour it out, then add a little cooking oil, heat the pan with cold oil, heat the oil, pour in the ingredients and pork belly, and fry until fat oil, add cabbage, stir-fry quickly, add 5 grams of bean paste, stir-fry until it dissolves, pour in oil, stir-fry evenly.

7. Pour in the blanched side dishes, stir-fry briefly, add water, pour in tofu cubes, add 2 grams of salt, 1 gram of chicken powder, 1 gram of pepper, 0.5 grams of sugar, old Add a few drops of soy sauce to adjust the color, cook until the soup boils, then add 3 grams of light soy sauce for seasoning.

8. Turn on high heat and cook for about two minutes, pour in the vermicelli, stir-fry evenly, continue to cook for one minute, add a little sesame oil to increase the aroma, then turn off the heat and put the pot into a basin, and finally put it in Garnish with a sprig of coriander.

1. Prepare a small basin, break in an egg, and add a little vegetable oil. This step is to make the eggs crispy. Use chopsticks to stir evenly and break them up. Then add two-thirds of the water and stir evenly. spare.

2. Take a small basin, add 100 grams of flour, pour in the egg liquid, stir while pouring, and stir into smaller dough for later use.

3. Prepare two tomatoes, remove the roots first, then cut them into small pieces, cut two green onions into chopped green onions, put them in a pot with the tomatoes, and a small handful of Chinese cabbage, wash and cut them Cut into sections and put in a small basin for later use.

4. Take a small basin, break in two eggs, stir well with chopsticks and set aside.

5. Add a little cooking oil to the pot. When the oil is hot, pour in the egg liquid, stir-fry for a few times, add tomatoes and chopped green onions, continue to stir-fry for a while, add an appropriate amount of water, and add salt 5 grams, 3 grams of chicken powder, 2 grams of thirteen incense, stir to dissolve.

6. After the soup boils, add the noodles. After boiling, add a few drops of dark soy sauce to adjust the color.

7. Turn on high heat and cook for 3 minutes. First add a few grains of dried shrimps, then green vegetables, add a spoonful of water starch, stir evenly, pour in a little sesame oil to add flavor, then turn off the heat and serve. Pour into a soup basin and garnish with a little chopped green onion.

1. Wash a handful of leeks and cut into fine pieces. Cut a carrot into diced carrots and put them in a basin with the leeks.

2. Add a little vegetable oil and stir evenly with chopsticks. Add 3 grams of salt and 1 gram of Sanxiang. Beat in an egg and stir evenly with chopsticks.

3. Add another tablespoon of flour and stir evenly to coat the leeks and carrots with flour.

4. Pour cooking oil into the pot. When the oil is 50% hot, remove from the heat. Use the thumb of your left hand to squeeze out the meatballs. Then use a small spoon to dig out the meatballs and put them into the pot one by one. After all the meatballs are put in, turn up the heat and continue frying slowly, then reduce the heat to low and continue frying for two minutes, then remove and control the oil.

5. When the oil temperature reaches 60%, add the meatballs and fry again for about 20 seconds until the skin of the meatballs is golden and crispy. Then remove the oil and put the fried meatballs into the pan. Put it on a plate and it's ready to serve.

1. Prepare about a pound of raw noodles, a handful of washed leeks, cut into pieces, put them into a small basin, prepare a small basin, break in two eggs, and beat them evenly with chopsticks scattered.

2. Boil water in a pot, add 5 grams of salt, 1 gram of chicken powder, and 1 gram of thirteen incense, stir to dissolve, and add a few drops of dark soy sauce to adjust the color.

3. After the water boils, pour in the egg liquid, wait for the eggs to solidify, then pour in the leeks, cook for 10 seconds, then turn off the heat and pour into the soup basin.

4. Add water to another pot. When the water boils, add the noodles. Use chopsticks to stir them a few times. Turn up the heat and cook for two minutes. When the noodles are translucent, turn off the heat and remove. The water cools down.

5. Then put it into a large bowl, top with leek and egg soup, and serve.

1. Cut half a green onion from the middle, cut it into chopped green onions, put it with sesame leaves, and a piece of old tofu. First cut it into thick slices about one centimeter, and then cut it into small cubes with a knife. , cut into pieces and put into a basin.

2. Take a handful of peanuts that have been fried in advance, chop them into chopped peanuts and set aside. A piece of lean pork, chop into minced meat, and put it into a small basin.

3. Boil water in a pot, add diced tofu after the water boils, blanch the tofu for about a minute to remove the beany smell, turn off the heat after one minute, remove the tofu and put it in a basin .

4. Add a little cooking oil to another pot. When the oil is hot, add the minced meat and stir-fry. Stir-fry the minced meat until it changes color. Add chopped green onion and sesame leaves and continue to stir-fry. Stir-fry until fragrant, add a little salt to taste, stir-fry again and put it into a small basin and set aside.

5. Re-heat the pot and add a spoonful of cooking oil. When the oil is hot, add a spoonful of flour. Stir quickly with a spoon until it becomes oily. Add an appropriate amount of water and stir to dissolve. Pour in the minced meat. and sesame leaves, bring to a boil over high heat, add diced tofu and stir it a few times with a spoon.

7. Add an appropriate amount of salt, a little chicken essence, half a spoonful of pepper, a little thirteen spices, and dissolve the seasoning.

8. Reduce the heat to medium-low and simmer for 2 minutes until the soup becomes rich and thick. Turn off the heat. Pour a little sesame oil into the pot before serving. Pour the tofu soup into the soup pot and sprinkle with chopped peanuts. , garnish with a few green cabbage leaves, and it’s delicious.