Common Xinyang cuisine practices:
Hot and sour shredded radish
Ingredients: 300g of green radish, or 50g of white radish and carrot each/kloc-0.
Xinyang cuisine (6 pieces) Accessories: 20g of red oil, 5g of salt, 20g of white vinegar, shredded ginger 10g. Production: the radish is cut into 6cm long filaments, soaked in clear water, drained, and seasoned with auxiliary materials 10 minute.
Mustard mixed broken leather
Ingredients: Shuifa GuShi Silk Skin 300g Accessories: 5 grams of shredded winter bamboo shoots, 5 grams of shredded leeks, 5 grams of shredded mushrooms, 5 grams of shredded green and red peppers, 5 grams of mustard oil, 5 grams of mustard sauce 10g, 5 grams of refined salt, 3 grams of vinegar, 2 grams of soy sauce, a proper amount of fresh soup and a little sesame oil. Make mustard oil, mustard oil +0. 2. Cut the hair into 10 cm long sections, put them in fresh soup, take them out, drain them and put them in a plate; 3. Blanch the ingredients slightly, place them around the plate in layers, and pour in the sauce.
Fried eggs with Maojian tea
Ingredients: Xinyang free-range eggs 600g, super Xinyang Maojian tea100g. Accessories: oil 100g, refined salt 2g, a little ginger onion. Output: 1. Break the eggs into a bowl and stir with chopsticks. 2. Soak the hair tips in 90℃ water twice, take out the tea leaves after stretching, rinse with cold water once, and drain the water; 3. Put the pot on the fire and add the oil. When the oil is hot, pour in the eggs, then pour in the tea leaves, add salt, ginger and onion, and stir fry quickly until the eggs become loose.
Saute day lily
Ingredients: 400g of day lily. Accessories: shredded winter bamboo shoots 10g, shredded auricularia auricula 10g, shredded pepper 5 g, shredded onion 5 g, shredded ginger 5 g, pepper 5 g, ground oil 50g, refined salt 2g, soy sauce 35g, sugar 35g, balsamic vinegar 25g, cooking wine 15g. 2. Add small ground oil to the pot, heat it, add pepper and fry it, and take it out; 3. Stir-fry other accessories in the pot, pour them on the day lily and mix well.
Fried tofu with Jiangjuncai
Ingredients: 200g watercress and 400g Xinyang tofu. Accessories: oil10g, ginger 5g, garlic 5g and salt 5g. Output: 1. Cut the tofu into pieces 5 cm long and 2 cm wide, and take it out of the pot when both sides are brown. 2. Heat oil in the bottom of the pot, add ginger and garlic, stir-fry, add military dishes and bean curd, stir-fry for 2 minutes, season and serve.
Braised chicken with chestnuts
Ingredients: 300g of shelled chestnut, Gushi native chicken 1 bird (about1000g). Accessories: 20g of ginger, 20g of onion, star anise 1, fennel 10, salt and cooking wine. Cut the chicken after slaughter. 2. Stir-fry the onion, ginger slices, star anise and fennel in a hot oil pan, then add the pickled chicken pieces and stir-fry. Stir-fry the chicken until the surface turns Huang Shi, add the stock and simmer until it is 80% cooked, then add the chestnut and stew until the juice is thick. Serve.
Farewell My Concubine
Ingredients: Xinyang soft-shelled turtle 1 (about 750g), Chai chicken 1 (about 1000 mg) for one year. Accessories: refined salt 15g. Output: 1. After the turtle is blanched, the black skin is scraped off and washed clean; 2. Slaughter the hen, gut it, take out its internal organs and wash it for later use; 3. Put the turtle and hen into the casserole at the same time, simmer until cooked, and season with salt.
Nanwan jiangla fish
Ingredients: 500g of Nanwan bighead carp; Accessories: 5g of clove, nutmeg, cinnamon, star anise, pepper and dried pepper, 50g of edible oil, 25g of sheep oil, 5g of refined salt, appropriate amount of bean paste and appropriate amount of broth: 1. Remove gills and viscera from fish, wash, drain and cut into pieces; 2. Put the wok on a strong fire, add the oil. When the oil is hot, put the bean paste, clove, nutmeg, cinnamon, star anise, pepper and dried pepper into the wok. When the soup is fragrant, add the soup stock, boil it and add the fish pieces. 3. Boil the soup into red oil, add refined salt, and put it into a hot pot or soup basin after taking it out of the pot; 4. Serve with tofu, thousand sheets and vermicelli.
Tianma shuangxiong stewed fish head
Ingredients: Tianma tablets 12g, bullwhip flower 200g, chicken loin 250g, Nanwan fish head 1500g Xinyang restaurant.
Accessories: 2 slices of ham, 5g of ginger, 5g of onion, 2000g of soup, carved wine 1 00g, and appropriate amount of cooking wine:1. Wash the fish head, blanch it and put it in a casserole with the fish face up; 2. Clean up the oil at the bottom of the pot, add the fish, add the carved wine, add the soup and pour it into the casserole; 3. Soak the bullwhip flower and chicken tenderloin in water, stir-fry with onion, ginger and cooking wine in a casserole, stew in the casserole for 40 minutes, and season.