There is a delicacy in the north that many people love to eat, especially in the Bohai Rim region, which is very similar to cold powder but not cold powder, first of all, it is not cold in most cases. There is a delicacy in the north that many people love to eat, especially in the Bohai Rim region, which is very similar to cold powder but not cold powder, first of all, it is not cold in most cases.
Sauté the braised seeds
Stewed, this thing is unique to the north, so it is only salty. When the starch and water are mixed and cooled, cut into chunks, put in a small pan of oil and slowly fry until golden brown. In one bite, soft, sticky and fragrant, it blooms on the tip of the tongue. This is the stew.
The practice of stewing is much the same, but when it is paired with different ingredients, it will produce different sparks.
Beans sautéed and stewed
If you ask a Dalian person what their favorite snack is, the answer is most likely to be stewed. Boil the sweet potato flour until it is thick and paste- and cut into three- or four-centimeter-long pieces, fry them in a pan of hot oil until golden brown on both sides, and when fragrant, use a spatula to scoop out a number of small plates. The seasoning is three kinds of sesame sauce, soy sauce and garlic water, and it is eaten with a small fork while it is hot and saucey, which is the most authentic Dalian stew.
Dalian stew
Yantai, which is across the Bohai Sea from Dalian, is mostly made of sweet potato flour, which is difficult to taste, but yantai people add a lot of "shrimp paste" made by their own families after the stew comes out of the pot, and accompanied by sesame sauce, garlic juice and other spices on the table. After adding these three flavor condiments, the taste of the stew is diverse, the sesame sauce is as thick as a mountain, the entrance is mellow; the garlic juice is rushing to the Han, "flavoring" the thin cloudy sky; the shrimp sauce is picked up by the fisherman, and the shell is mashed and pickled.
Shrimp paste drying
Of course, by the sea, how can the food be less umami, this is not "three fresh stews" come, its taste is salty, tender and delicious, its arrival is to prove that the stew is also the wild nature of the sea. Nowadays, Yantai stew has also developed some peripheral products. The combination of stewed seeds, bean skins and beef balls is favored by more young diners. Or, go to the restaurant to taste a "three fresh stew" with shrimp, snails and other seafood, which is also a good choice for foreign tourists.
Three fresh stews. Figures/MarketMap
In the middle of Dalian and Yantai, Tianjin, there are different ways to eat stewed seeds. Tianjin people who like to roll everything into pancakes naturally will not let go of stew, "fried stew" is also called "fried dragon scales", using very fine mung bean starch, because the silver-white stew is cut into flat pieces, arranged together very much like the scales of the dragon, from the point of view, not like the meaning it represents "dragon scales", but like the crystals found out of the dragon palace.
Mung bean stew
Sometimes just eating stew is not enough (pipe) xing (full), Tianjin people will also eat fried vegetables with flapjacks. There are eggs, mung bean sprouts, spinach, leeks, lean pork, vermicelli... A meal full of it,
Iron stew, running water partner, small stew can also eat so many kinds, from the beginning to the end, really fragrant!
Stir-fry
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Wen Shu Ye groaned
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