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开封溜鱼焙面

2012/5/16 9:18:56 点击数: 【字体:

开封溜鱼焙面

    开封又一新糖醋软溜鲤鱼焙面,是由“糖醋溜鱼“、“焙面“两道名菜配制而成。溜鱼焙面是开封的传统名菜,也是豫菜之经典。
       
    历史起源  
       
    “糖醋溜鱼”历史悠久,据《东京梦华录》记载:北宋时期,东京市场上已流行。它是以鲤鱼尤以黄河鲤鱼为上品原料,以过初步加工后,用坡刀把鱼的两面解成瓦垄花纹,入热油锅炸透。然后以适量白糖、香醋、姜末、料酒、食盐等调料,对入开水,勾加流水芡,用旺火热油烘汁,至油和糖醋汁全部融合,放进炸鱼,泼上芡汁即成。其特点是色泽枣红,软嫩鲜香,甜中透酸,酸中微咸;焙面细如发丝,蓬松酥脆。
      
    1900年,清光绪皇帝和慈禧太后为逃避八国联军之难,曾在开封停留。开封府衙着名厨备膳,贡奉“糖醋溜鱼”,光绪和慈禧太后食后,连声称赞。光绪称之 “古都一佳肴”;慈禧高兴地说:“膳后忘返”。随身太监手书一联:“溜鱼出何处,中原古汴梁”,赐给开封府以示表彰。
      
    “焙面”以称“龙须面”。据《如梦录》载:明代开封每逢农历二月初二,所谓“龙抬头”之日,为呈吉祥,官府、民间都以细面相赠,称之为“龙须面”。起初面用水煮食,后来,不断改进,过油炸焦,使其蓬松酥脆,吸汁后,配菜肴同食,故称“焙面”。
       
    1930年前后,开封名师最早将用油炸过的“龙须面”,盖在做好的“糖醋溜鱼”上面,创作了“糖醋溜鱼带焙面”名菜,深为顾客欢迎。将二者合而为一,既可食鱼,又可以面蘸汁,故别有风味。其后,该菜逐渐传开。
 
Kaifeng Slide-fish and Baked-noodles
 
 
    Kaifeng Slide-fish and Baked-noodles is a traditional delicious dish which has enjoyed a good reputation for a very long time. Baked noodles are also called baked Longxumian. According to the work, Rumeng Lu, in Ming and Qing Dynasty, in Kaifeng, at the 2nd day of the second lunar month every year, which was always called the day for Long raising up its head, people should eat dragon beard noodles boiled by hot water and send each other raw noodles. Later, people envelop this kind of noodles into baked noodles.
      
    Kaifeng Slide-fish and Baked-noodles is actually composed of two dishes: sweet and sour slide fish and baked dragon beard noodles. It’s said that when Empress Cixi ran her way to Kaifeng, a famous cook dedicated these two dishes. The empress said that the fish fell asleep and would be cold and then covered it with the soft noodles. From then on, the dish slide-fish and baked-noodles earned its fame. Its great characteristics are red-color, delicate, fresh and fragrant; the noodles are as thin as hair, soft and crisp.
 
    Kaifeng Slide-fish and Baked-noodles choose carps produced in the Yellow River, which are pure, fresh and fat. Cut them into corrugated shape on the two sides, fry them completely and add into sugar, vinegar, ginger juice and chopped green onion as well, then we can get a slide-fish preparing for the whole dish.  s are  o Kaifeng, a famous cook          
  



 
 
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