Dongtai Fish Soup Noodles◇
Fish Soup Noodles, a famous snack in Dongtai, originated in the 33rd year of Qianlong’s reign in the Qing Dynasty (1758 AD) and has a history of nearly 200 years. According to legend, it is a Made by a royal chef who was kicked out of the palace. In 1942, he won an award at the Panama International Exposition. The preparation of fish soup noodles is very special. First, the fish must be cut open and cleaned so that no residual blood is left. Boil lard in a pot until it reaches 80%. Add fish one after another into the pot and fry until crispy. Remove and make sure not to burn. Add eel bones or pork bones to the fried fish, use river water to make a thick soup, add green onion wine to remove the fishy smell, then filter the clear soup through a fine sieve, add a little shrimp roe, and you can make noodle soup. Use a white knife to cut the noodles. Therefore, the fish soup noodles are full of color, flavor and flavor.
Raw material formula (make 200 bowls):
Pour 20kg of white flour, live crucian carp, 3kg of white soy sauce, 3kg of shrimp seeds, 50g of eel bones, 1kg of white pepper, 25g of ginger 50g Shaoxing wine 50g chives 100g green garlic flowers 400g cooked lard 2.5kg
Preparation method:
1. First remove the scales and gills of crucian carp, remove the internal organs and wash them Drain, heat the pot, add cooked lard, and when it is eighty-mature, add the fish in two batches and fry until crispy. There should be no burnt spots. In addition, wash the eel bones and put them into the pot, stir-fry them thoroughly with a small amount of oil.
2. Put 17.5 kilograms of water in the pot (well water or alkaline water cannot be used). When boiling, remove the floating water foam, and then add the fried crucian carp and eel bones. Pour all together and bring to a boil. When the soup turns white, add 250 grams of cooked lard (basic oil for frying fish), bring to a boil over high heat, and then use a Tao Luo to remove the fish residue to become the first portion of white soup.
Pour all the fish bones into the iron pot, dry them over slow fire first, then mix 3 times of white soup into the pot, add shrimp roe, Shaoxing wine, ginger and green onions and cook them thoroughly, then use fine Strain the soup through a sieve and serve.
3. Knead the flour and water into a dough (the dough should be slightly harder, you can put less water in summer and more water in other seasons), cut it into pieces with a thin knife (108-tooth slice) Thin noodles.
4. After putting the noodles into the boiling pot, do not stir them. When they float naturally from the bottom of the pot, take them out and rinse them with cold water, then put them back into the pot and scald them again.
Put 7.5 grams of cooked lard, 15 grams of white soy sauce and a little green garlic in a bowl, scoop in the noodles, and ladle in the boiling fish soup. Serve.
Product features: The soup is thick in texture, dripping into beads, rich in nutrients, refreshing and delicious.
◇ Shrimp Chi◇
Shrimp Chi is a traditional snack in Dongtai, Jiangsu. In fact, 1 to 2 shrimps are dotted in the center of the bottom of the noodles and fried in oil. Because its shape resembles "a shrimp entering a pond", it is called "Shrimp Pond". Its characteristics are: crispy, fresh and salty.
Ingredients: standard flour 1kg soda 5g salt 1.5g green onions 50g shrimp seeds 3g cooking oil 500g (150g oil consumption after frying) 600g water (700g in winter, 650g in spring)
Preparation method:
1. Mix the noodles with 80% water (use warm water in spring and autumn, slightly cooler in summer and slightly warmer in winter). At the same time, add soda and salt and knead until half cooked. At this point the face begins to initiate.
2. Add another 10% of water and continue kneading until the fermented surface becomes elastic.
3. Put shrimp seeds and green onions on the surface, pour in the remaining 10% of water, and knead again. When the fermented dough has absorbed the water, is smooth and removed from the basin, and when it starts to become more elastic, pause for five seconds. After six minutes, knead the yeast dough into a dough and blanch it for 10 to 15 minutes before use.
4. Roll the dough into strips, cut it into a round shape, and gradually pull it toward the large round piece along the edge of the round piece until the dough becomes a round sheet. Stick two small shrimps on the piece. Can be fried in oil pan. The fried "shrimp pond" is red in color and bulging. 500 grams of flour can make 10 shrimps. Each shrimp weighs 80 grams and has a diameter of 13 centimeters.
Note: When pulling the tab, avoid pulling from the middle, otherwise it will easily break. The oil temperature cannot be lower than 200°C, and the operation speed must be fast, otherwise the fuel consumption will increase.
◇The best dish in the world◇
Ingredients: clams, cooking wine, minced ginger, refined salt, water chestnuts, shiitake mushrooms, sesame oil, white pepper.
Preparation method: take live clams, split the shells with a knife, take out the meat, put the clam meat in a bamboo basket, stir it in one direction in water, wash off the sediment, then put it into a container and add cooking wine , minced ginger, refined salt, heat the wok over high heat, scoop in the cooked lard and heat until it is 90% hot, add the clam meat, stir-fry quickly, when it turns jade white, put it up, wash the wok, and still put it on the heat Put the cooked lard on the fire, heat it to 60% heat, add green onion slices, water chestnut mushrooms, stir-fry for a while, pour in the clam marinade, add refined salt and bring to a boil, thicken with wet starch, and then add the clam meat. Put it into the pot, stir-fry quickly, drizzle with sesame oil, put on a plate, sprinkle with white pepper and serve.
Dish features: The finished dish is full of liquid and has a smooth and tender texture.
◇Clam Steamed Egg◇
Ingredients: 10 clams, 2 eggs, appropriate amount of light soy sauce, salt, oil, rice wine, green onion, and wolfberry
Method : Beat the eggs with salt evenly, add 1 small bowl of warm water and 3 drops of rice wine, stir while adding, skim off the foam on the egg liquid, and add the clams. Cover the bowl with plastic wrap and steam in a steamer. After the water boils, steam for 15 minutes. After taking it out of the pot, pour light soy sauce, oil, and sprinkle with chopped green onion and wolfberry.
◇Crispy Broad Beans Mixed with Double Winter ◇
Ingredients: About 180 grams each of fresh broad beans and winter bamboo shoots, 8 mushrooms, 2 tablespoons of diced carrots, 1 teaspoon of sweet soy sauce, raw Add 2 tablespoons, 1/2 teaspoon each of sugar and sesame oil.
Preparation method:
1. Select fresh broad beans with pods, shell them, (heat them) until cooked, drain the water, and put them into a large bowl; shell the winter bamboo shoots , simmer for about 20 minutes, cut into cubes and put on the broad beans; soak the mushrooms until soft, remove the stems, cut them into four portions, add a little salt, sugar and oil, mix well, and steam for 15 minutes; boil the carrots in a little water.
2. Mix the seasonings and set aside. 3. Mix broad beans, winter bamboo shoots, mushrooms, and carrots together, add seasonings, mix well, and serve.
Notes:
Do not overheat the broad beans, otherwise they will become powdery and make the whole cold dish unclear. But it must be cooked thoroughly, otherwise it will easily cause broad bean yellow disease.
◇ Yangwu sausage◇
A traditional famous food in Dongtai City. It has a history of more than 100 years. According to legend, a chef named Yang Laowu specializes in selling smoked and roasted meat products in Dongtai City, and is especially famous for his sausages, which are called "Yangwu Sausages".
Materials: 8:2 ingredients of refined and fatty meat, adding a variety of condiments, marinated, filled, baked and cooled.
Preparation method: Consult Dongtai Meat Products Factory
Features: bright color, delicious
◇Frozen suckling pig◇
Ingredients: Live suckling pigs weighing 6-10 kg, etc.
Preparation method: Li Jincai knows better
Features: When frozen suckling pigs are eaten, they are supplemented with a variety of seasonings, stewed, or roasted It can be roasted or fried. It is rich in nutrients, fresh and tender, and has a unique flavor