There is a special dish called "stewed" in the north, the practices in various parts of the north are different, most of them are made of sweet potato starch, and the method in Henan is particularly unique, mainly made of sweet potato noodles, the taste is more fluffy and soft, the noodles are mixed with minced meat, and finally steamed into a "gelatinous" ingredient, although the appearance is not on the "tabletop", but it is a well-known "famous food", is a hard dish in the people's home to relieve hunger, used to drink is particularly popular.
The exact age of the practice of stewing is unknown and has no roots. However, when I was a child, I often heard the elders in the family say that in the past, Henan people liked to eat vermicelli, and when they ate some of the crushed noodles in the final bag, they could not be clipped up and it was not convenient to eat, so they made the remaining crushed noodles into a "stew", the taste was chewy, more delicious than cold powder, and the noodles would not be wasted at all. Now the stew will generally add a lot of minced meat, the taste is extremely fragrant, used to drink is particularly good, often on the table after eating faster than the marinated beef, very popular, Henan stewed method to share with everyone.
<h1 class="pgc-h-arrow-right" data-track="9" > Henan stew </h1>
Ingredients required: 1 small bowl of minced meat, 1 handful of sweet potato noodles, 1 green onion, 1 piece of ginger, 1 small bowl of sweet potato flour.
1, sweet potato starch into the bowl, add the appropriate amount of water, stir evenly, until you can not see the particles, you can also use a strainer to filter out the residue inside, and finally stir into a thin paste, green onion cut into green onions, ginger cut into small pieces for later.
2: Add cooking oil to the wok, pour the minced meat into the oil heat, stir-fry until the minced meat is slightly oily, add the green onion and ginger, stir-fry evenly, stir-fry the aroma and add 2 spoons of soy sauce, 1 spoonful of dark soy sauce, the right amount of water.
3: After the water boils in the pot, pour in the vermicelli, add 1 spoonful of thirteen spices, 1 spoon of peppercorn powder, 1 spoon of sesame oil, 2 spoons of light soy sauce, 1 spoonful of dark soy sauce, an appropriate amount of salt, chicken essence, stir well and cook for about 10 minutes, cook until the noodles become soft without a hard core.
Tip: The vermicelli does not need to be soaked softly, it can be cleaned, if it is too long, it can be cut off and put into the pot.
4, after the noodles are soft, turn to low heat to slowly collect the juice, turn off the heat after the noodles have completely absorbed the gravy, pour into the basin, add sweet potato starch, stir well while hot, so that the starch and noodles are fully combined.
5, find a suitable bowl or deeper plate, the bottom brushed with lard, no lard with cooking oil can also be, after applying well, pour into the cooked vermicelli, the surface is flattened.
6, after sorting out into the steamer, steaming for about 1 hour, steaming after cooling, upside down on the table, take out and cut into pieces, mix a favorite sauce dipped in eating, or with green and red pepper fried to eat, the taste is very good.
<h1 class="pgc-h-arrow-right" data-track="9" >— said LaoJing </h1>
To summarize a few important points of making stews
1, the vermicelli does not need to be soaked, cleaned and directly put in the pot to cook, so as to absorb the gravy, the taste of the vermicelli is better.
2, the ratio of sweet potato starch and water should be grasped well, starch and water about 1:1, not too thick, not too thin.
3. Before pouring into the mold or bowl, brush the bottom and surrounding area with oil to avoid being unable to release the mold after steaming.
I am a foraging record of the city, and I have been fighting with the world for many years, and I am still glorious and full of interest! Like to focus on eating, drinking and having fun in the city, updating recipes and food anecdotes every day, paying attention to me, enjoying food without getting lost.