Tainan style "coffin board"(tai nan feng wei guan cai ban )

Tainan style "coffin board"

Introduction:

"I've been to Taiwan several times, and I've had enough from Taipei to Tainan. My impression is that the material is fresh, the method is unique, the taste is diverse, the East and the West are mixed, the variety is various, in a word, "what you want to eat has what you want", even the flavor of Beijing can be eaten there, ha ha! The food in Taiwan is light, fresh, healthy and fashionable. Among all these delicious food, I feel the most appetizing one is called "coffin board". It tastes delicious, appetizing and has many varieties. Once I eat it, I always want to eat it again. I visited my relatives in Taiwan for half a month and ate nine "coffins" before I had enough. Ha ha! This coffin has seafood, meat and assorted stuffing. The most authentic one should have chicken, chicken liver, chicken gizzard, and some vegetables and mushrooms. It's semi western style. But my favorite one is shrimp and potato, which tastes delicious! Two days ago, I baked a salty toast, which has been eaten for three days, and most of it is left. Today, I use this leftover toast to make two "coffins" for my friends' reference

Production steps:

Step 1: dice the potatoes, mushrooms, onions and colored peppers.

Step 2: heat the frying spoon, add olive oil and stir fry diced potatoes.

Step 3: stir fry diced potatoes until golden yellow, then add diced onion and stir fry.

Step 4: stir fry onion, add mushroom and corn, stir fry.

Step 5: stir fry the mushrooms and shrimps.

Step 6: stir fry the shrimps until the color changes, then add the diced pepper and stir fry.

Step 7: add appropriate amount of salt.

Step 8: add white pepper.

Step 9: add sugar, sugar can be appropriate to put more, two teaspoons can be.

Step 10: season with chicken powder.

Step 11: mix butter pastry with milk and cream and pour into the pan.

Step 12: stir fry until thick, then take out the pot and set aside.

Step 13: heat the frying spoon on the fire and pour in proper amount of cooking oil.

Step 14: heat the oil to 70% heat and fry the toast. If the oil temperature is higher and the bread turns golden, take it out immediately.

Step 15: cut the fried toast from the top with a knife while it is hot, remove the soft core from the bread, and fill it with the fried stuffing.

Step 16: cover with a knife and fork and serve while it's hot.

Materials required:

Peeled white toast: half a stick

Shrimp: 50g

Potatoes: 60g

Mushroom: 50g

Sweet corn: 30g

Green pepper: 30g

Red pepper: 30g

Onion: 30g

Salt: 2G

Sugar: 15g

Chicken powder: 3 G

White pepper: a little

Milk cream mixture: 100g

Butter pastry: 20g

Cooking oil: proper amount

Note: 1, before making toast, be sure to cut off the skin, otherwise it is easy to fry. 2. The size of the box for making toast bread is 3cm thick, 8cm wide and 10-12cm long. The size can also be cut as you like. 3. When frying bread, the oil temperature must be higher, otherwise the bread is easy to absorb oil, and the feeling of greasy is not delicious. When the bread is put into the oil pan to change color, immediately turn it on the opposite side and turn golden yellow, and then come out of the pan immediately. The action should be fast, and the color of frying should be as uniform as possible. 4. Stuffing can also be used, chicken, chicken gizzard, chicken liver and other diced, with green peas, mushrooms and so on can be, the taste of fresh salty slightly sweet as well. 5. The butter pastry used in sauce is flour fried with butter and light cream with fresh milk and liquid. This flavor has some western style, so it needs to be made with the method of combining Chinese and western. That's the "coffin board" with pure flavor, ha ha! 6. When you eat it, you should eat it while it's hot. It's delicious! Eat the lid first. It's crispy and delicious. It's just like fried steamed bread slices. Ha ha. Then cut the coffin box with a knife and mix the stuffing inside to eat, similar to Western food.

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Tai Nan Feng Wei Guan Cai Ban