Henan cuisine

Henan steamed vegetables

Henan steamed vegetables

NealShields

This dish was the first time I ate it at a class gathering. At that time, I was very curious about what was on it? It was noodles and very fragrant. Later, out of curiosity, I checked online and found out that this was a traditional steamed vegetable from Henan. Although it was not from there, I had stayed in Zhengzhou for more than a year and had a better understanding of the food there. Especially this dish. I liked it very much, so I wanted to go back to Sichuan and make it myself. Because this dish is steamed, it retains the nutrition and original flavor of the dish itself. The method is also very simple. Finally, it is sprinkled with ingredients to make it delicious. The color is also better. Eating this dish after the big fish and meat is also a good way to relieve boredom.
hot soup

hot soup

BreanneHilpert

Everyone has familiar food in their memory. Sometimes just a bowl of soup can evoke a lot of memories. It seems that everyone will think of Hu spicy soup when mentioning Henan food. I am no exception. Today, in order to match it with Shui-fried buns, I made this soup specially. There is no beef and mutton. I used the chicken bones left over from the chicken leg meat before to make chicken soup. Mushrooms, yellow flowers, seaweed, and chopped peanuts. Although not authentic, it is delicious.
stir-fried mashed sweet potatoes

stir-fried mashed sweet potatoes

NicolaGleason

Recently, I roasted sweet potatoes myself at home and fried them if I couldn't finish them all. However, I didn't have so many authentic seasoning for fried sweet potatoes mashed at hand, so I just fried them directly with white sugar. The taste is the same and delicious. In fact, I don't like our local snacks very much, because I think the oil is too big and fragrant (because the authentic ones are fried with sesame oil). Unless I usually eat less oil and water, I wouldn't choose such a dessert. It's better to eat and roast it directly. <br />But after all, it is a local characteristic of our Henan Province, and we have to publicize it more or less: sweet potatoes are used as the main ingredient, and the finished product is shaped like mud. It was first produced in Qi City and got its name. The ingredient ratio is: one catty of cooked sweet potatoes, five taels of white sugar, two and a half taels of sesame oil and a small amount of diced hawthorn, rose slices, green red silk, osmanthus sugar, etc. The method is to cook the sweet potatoes first, peel the skins and shred them, wrap them in a clean white cloth, and press them into mud for spare use. Then pour the white sugar into a frying pan and turn them into syrup, add sesame oil and mud sweet potatoes, add them to cook, and stir evenly until the three melt into one and appear persimmon red. Serve in a plate, and place diced hawthorn, rose slices, green and red silk, and osmanthus sugar in layers on top. This dish is variegated, bright in color, sweet and delicious, and rich in nutrients.
Henan Pan-fried Dumplings

Henan Pan-fried Dumplings

RethaStanton

Henan-style fried buns, isn't it strange? The fried buns over there are open mouths. Heh, I give it a name called Kaixiao. I remember I liked this very much when I was a child. Every time my grandfather came back from the market, he would bring us fried buns and pea jelly. Later, my mother thought that the food they bought at the market was all skins and no fillings, so she made the dough and mixed the filling for us to fry it. Super delicious! At that time, every time we asked what we wanted for breakfast, we all answered Shui-fried buns, Shui-fried buns with spicy soup, an authentic Henan-style breakfast.