Tongbai specialties

Tongbai's specialties include hot and sour fish soup and braised carp. Most of them are based on fish meat. The most typical one is hot and sour fish soup. This dish attracts many people from far away to come to this place to taste it. Even if you make it at home according to the method, the result is not very good, and it still does not taste very authentic because of the deviation in the selection of ingredients and main ingredients.

Spicy and Sour Fish Soup

Ingredients: 500 grams of carp

Accessories: 15g fresh mushrooms, 15g winter bamboo shoots, 20g starch (broad beans),

Seasoning: 5g ginger, 15g coriander, 3g pepper, 3g salt, 30g vinegar, 3g MSG, 10g soy sauce, 15g rice wine, 10g sesame oil. Method of hot and sour fish soup: 1. Remove the scales and gills of the fish, make a 3cm long cut from the outside of the belly, take out the internal organs, wash and set aside.

2. Steam the fish until cooked, remove the bones, and tear the fish into 0.5 cm thick and 2 cm long strips.

3. Soak the mushrooms, remove the stems, wash and cut into strips

4. Peel the bamboo shoots, wash and cut into strips

5. Wash the ginger and coriander, cut the ginger into shreds and set aside

6. Put the wok on high heat, add 1000 ml of stock, add shredded ginger, winter bamboo shoots, shredded mushrooms and fish, then add salt, MSG, rice wine and pepper.

7. When the soup is boiling, use vinegar to introduce wet starch into the soup, and drizzle sesame oil before serving.

8. Place coriander leaves in a dish and serve with the soup.

Tips for making hot and sour fish soup: 1. Do not break the fish gallbladder when removing the internal organs to prevent the bile from sticking to the fish meat and making the meat bitter

2. Be sure to use broth when cooking fish, because broth is rich in protein, fat, and phospholipids, while fish itself has less fat. Broth can make the dish more fragrant.

Food incompatibility with carp: carp should not be eaten with mung bean, taro, beef and mutton fat, pork liver, chicken, schizonepeta, licorice, pumpkin, red bean and dog meat. It should also not be taken with cinnabar in traditional Chinese medicine. Carp and pickles are incompatible: it can cause digestive tract cancer. Starch (broad beans): Broad beans should not be eaten with snails.

The general characteristics of Henan cuisine are: fresh, fragrant and light, with distinct four seasons, elegant shape and color, and moderate texture and taste. It can be said that it is different from the southern and northern flavors of Chinese cuisine, but it also combines the characteristics of both. The famous dishes include: Luoyang bird's nest, Kaifeng sweet and sour soft-fried carp baked noodles, four treasures, Weiyuan steamed eel, Sima Huaifu chicken, Zhengzhou two-fresh iron pot egg, Xinyang osmanthus shredded skin, etc.