Xinyang stew of Xinyang cuisine

Xinyang stew is an important variety of Xinyang cuisine and a well-known brand of Xinyang cuisine! Xinyang stew, a well-known local brand effect, is not only spread all over the streets of Xinyang catering market, but also popular in many cities and surrounding areas in the province. Xinyang stew, a series of local dishes, has boarded hotels from street stalls, and many hotels have added Xinyang stew. Taking Zhengzhou catering market in Henan Province as an example, there are about 500 middle and low-grade hotels operating Xinyang stews, with an annual turnover of over 100 million yuan.

The production technology of Xinyang stew is not complicated. Generally, the main raw materials of stews have to be boiled, blanched, stir-fried and fried. Special ones need to be covered, pickled, or stewed directly with water and fire. Xinyang stews mostly use special clay pots as stews.

Xinyang stews can be roughly divided into clear stews, steamed stews, milk soup stews and mixed stews. Xinyang stew uses different heating methods according to different stewing methods. For example, stewing and steaming take a long time to heat, and the general raw materials need to be blanched. It is easier to dissolve the nutrients in the pot with cold water, and the soup is crystal clear (such as stewed hen and duck soup). ). It is best to add water to the boiling water and seal it to ensure that the main ingredients are crisp and delicious. (such as stewed hen with fresh ginseng wings and lips. ). Milk soup is heated with strong fire, and the soup is milky white and thick with lips (such as stewed Nanwan fish and crucian carp in milk soup). The main ingredients used in the mud stew need to be stir-fried, fried and stewed, and the soup color and seasoning are rich and colorful, "compatible and eclectic" (such as braised eel with bacon, etc.). ).