Xinyang recipes and methods

China has many distinctive local dishes, such as Xinyang cuisine which is very famous. Xinyang, located in Henan Province, is situated at the junction of the north and the south. Its unique environment has resulted in many dishes with local characteristics. Xinyang cuisine is a school of Jianghuai cuisine with a wide variety of dishes. If you have eaten Xinyang cuisine, you will definitely be impressed. If you master some methods, you can cook it at home. Let’s take a look at the complete Xinyang recipes and methods.

Spicy and Sour Shredded Radish

Ingredients: 300g green radish, or 150g white radish and carrot each

Accessories: 20g red oil, 5g salt, 20g white vinegar, 10g shredded ginger

Preparation: Cut the radish into 6 cm long strips, soak it in clean water, take it out and squeeze out the water, add the auxiliary ingredients and mix it into the taste, and it will be ready for 10 minutes.

Mustard with Shredded Pi

Main ingredients: 300g shredded Gushi peel with water. Accessories: 5g shredded winter bamboo shoots, 5g shredded leek, 5g shredded mushrooms, 5g shredded green and red peppers, 5g mustard oil, 10g mustard paste, 5g refined salt, 3g vinegar, 2g soy sauce, some fresh soup, a little sesame oil

Production:

1. Mix mustard oil, mustard paste, refined salt, vinegar, soy sauce, sesame oil and fresh soup to make a sauce;

2. Cut the soaked shredded skin into 10 cm long pieces, put them in the soup for a while, take them out, drain the water and place them in the middle of the plate;

3. Blanch the ingredients briefly, arrange them in layers around the plate, and pour the sauce over them.

Maojian scrambled eggs

Ingredients: 600g Xinyang Chai eggs, 100g premium Xinyang Maojian

Accessories: 100g oil, 2g salt, a little ginger and green onion

Production:

1. Crack the eggs into a bowl and stir well with chopsticks;

2. Brew Maojian tea twice with 90℃ water, take it out after the tea leaves have expanded, rinse it with cold water once, and drain the water;

3. Put the pot on the fire and add oil. When the oil is hot, pour in the eggs, then pour in the tea leaves, and add salt, ginger, and onion. Stir-fry quickly until the eggs are loose.

Stir-fried day lily

Main ingredients: 400g day lily, auxiliary ingredients: 10g bamboo shoots, 10g fungus, 5g chili, 5g green onion, 5g ginger, 5g Sichuan pepper, 50g small grinding oil, 2g refined salt, 35g soy sauce, 35g sugar, 25g balsamic vinegar, 15g cooking wine

Production: 1. Pinch off the stems and core of the daylily, blanch it in boiling water, remove it and let it cool, blanch it with salt, squeeze out some water, and put it in a bowl for later use;

2. Add some oil to the pot, heat it up, add the peppercorns and fry until fragrant, then remove them and discard.

3. Put other ingredients into the pan and stir-fry until cooked, pour over the day lily and mix well.

Fried Tofu with General Vegetables

Ingredients: 200g water-soaked Jiangjuncai, 400g Xinyang water tofu

Accessories: 10g oil, 5g ginger, 5g minced garlic, 5g salt

Production: 1. Cut the tofu into 5 cm long and 2 cm wide blocks, and fry them in a frying pan until both sides turn yellow. Remove from the pan and set aside; 2. Heat the oil in a pan, add minced ginger and garlic and stir-fry until fragrant. Add the general vegetable and baked tofu and stir-fry for 2 minutes. Season and serve.

Braised Chicken with Chestnuts

Main ingredients: 300g shelled chestnuts, 1 Gushi native chicken (about 1000g)

Accessories: 20g sliced ​​ginger, 20g scallion, 1 star anise, 10 fennel seeds, salt and cooking wine as needed

Production:

1. After slaughtering the chicken, chop it into pieces, add cooking wine and salt and marinate for 10 minutes;

2. Heat oil in a pan and add scallion segments, ginger slices, star anise and fennel until fragrant. Add the marinated chicken pieces and stir-fry until the surface of the chicken turns yellow. Add broth and simmer on low heat until it is 80% cooked. Add chestnuts and stew until the juice is thick.