Hello everyone, my first gourmet Ah Fei, pay attention to Ah Fei has more home cooking for everyone's reference!
Drinking on an empty stomach hurts the stomach and liver, and the next drink has become a must-have for the wine table, and it is also a pleasure to eat and drink while chatting. In Henan, there is such a kind of wine dish, the elderly regard it as the treasure of the heart, drinking must, but the young people are a little disgusted, because it is ugly, may have been guessed, it is stewed, of course, in different places the name is not the same, just like Hebei called it skin slag.
As a traditional special snack in the northern region, many people miss its delicious taste because of the sale of stewed seeds, natural nutrition with ingredients, tender and smooth entrance, cold mix and stir-frying, the beauty of its taste is incomparable to other ingredients, interested friends try to make this special snack.
【Stew】
1. Boil water in the pot, prepare a handful of vermicelli, put the cold water into the pot, first bring the water to a boil on high heat, then turn the medium heat to cook for 3 minutes, cook the vermicelli soft, cook until there is no hard core, pour out, rinse with cool water a few times.
2. Then control the moisture and place it on the board and chop it up for later.
3. Half a carrot, cut into small particles; a few shiitake mushrooms, cut into minced pieces, the more crushed the shiitake mushrooms, the stronger the umami; a small green onion, broken and cut into green onions; a piece of ginger, cut into minced ginger, all put together to prepare for seasoning.
4. Add 2 grams of salt, 1 gram of chicken powder, 1 gram of pepper, 1 gram of monosodium glutamate, a little sugar, 10 grams of oyster sauce to freshen, 3 grams of dark soy sauce.
5. Prepare 100 grams of dry starch, boil with an appropriate amount of water, adjust into a viscous paste, pour into the filling, and stir in one direction until the filling is a ball.
6. Here the starch is mainly to increase the viscosity of the filling, not easy to too much, the filling is stirred to a loose and not scattered state on it, starch more stew is easy to harden, no sense of transparency, elasticity is not enough.
7. Prepare a deeper plate and brush the bottom of the plate with vegetable oil on all sides to facilitate mold release.
8. Then pour the prepared filling into the tray, press flat and prepare to steam.
9. Boil water in the pot, put on the grate, first boil the water and then put in the flattened filling, cover the pot and steam for 20 minutes.
After 10.20 minutes, the filling has been steamed, coagulated, and the stew is ready, take it out of the pot and let it sit for a while to cool.
11. Then put the cold stew upside down on the board, cut it with a knife, you can feel the jelly-like elasticity of the stew, very tight and smooth, cut the steamed stew into small pieces, put it on the plate and eat it.
Well, this simple and delicious steamed stew is ready, and it can be mixed, stir-fried, and shabu-shabu are all delicious.
Pay attention to Ah Fei, there are simple and practical home-cooked dishes for your reference every day, we will see you in the next issue!