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As indicated by the local, colloquial
expression in Henan that "an opera singer depends on a good voice,
a cook on the skill in preparing soup", the Yu Cuisine attaches
great importance to soup preparing. In the Yu Cuisine, soup is classified
into appetizer soup, white soup, mao soup and clear soup. The materials
for cooking soup must be "washed twice, put into the pot twice,
and the scum be skimmed off twice". When high-grade clear soup
is needed, extra materials will be added so as to reach the effects
that when it is clear, the bottom should be seen, the taste must be
refreshing; when thick, white nutrients should float on the surface
and be able to stick to the lips when enjoyed.
The Yu Cuisine totally has more than 50 cooking techniques, many of
them, such as stewing, frying, deep-frying, quick-frying, quick-boiling,
stir-frying and Qiang, are unique. Among such techniques, stewing
is the most distinctive, has all the time been highly spoken of as
the technique can make a desirable dish with sticky juice even without
adding cooking starch. In addition, high heat is often used when quick-boiling
dishes: with hot pot and cool oil, and quick operation, the dish looks
milky white and tastes crisp and tender. The historical dishes like
"Quick-fried Yellow River Carp in Sweet and Sour Sauce Covered
with Baked Noodles", "Stir-fried Three Not Sticky",
"Skin and Shreds with Osmanthus Flowers" and "Carp
in Sweet and Sour Sauce" are still well known far and wide and
highly favored by people both at home and abroad. |
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