Autumn and winter home cooked dish "shredded pork with skin"(qiu dong jia chang cai rou si hui la pi )

Autumn and winter home cooked dish "shredded pork with skin"

Introduction:

"It's getting colder in the north. We should adjust our diet in time. It's good for our health to eat some hot and delicious food when we get home. Today, I introduce a kind of winter eating method of vermicelli, which is also a favorite eating method of northerners, "stewed shredded pork with lapi". "Lapi", or Fenpi, is made of mung bean starch, which is called "lapi" in some northern areas. Because in the production of each powder in the basin with hands to tear it off, that is, a hand gently pull, so commonly known as "pull skin.". "Lapi" can be used as a cold dish in summer, and there are many ways to eat it in the north in winter, such as shredded pork, cabbage powder ball soup and stewed lapi. Lapi tastes better than vermicelli and vermicelli. In particular, "Rousi lapi" is a famous dish in Northeast China. Rousi lapi was made in the previous diary, so today we make a lapi made by stewing method, which is divided into two steps, first making lapi, and then stewing. The practice is as follows; "

Production steps:

Step 1: put a little salt in the starch, mix well, and open the starch with water.

Step 2: let it stand for half an hour.

Step 3: Boil the water in the pot, heat the used hanging skin container in the boiling water, preheat it (the container can be a metal plate or a smaller frying pan), then pour in the powder and shake it well.

Step 4: float the container in boiling water, and scald the slurry to solidify.

Step 5: ladle in boiling water immediately after the slurry solidifies and blanch it in boiling water.

Step 6: blanch the powder skin until it is transparent and take it out after it is completely cooked. This process takes about one minute.

Step 7: then put it into the cold water basin together with the container, cool it slightly, tear it off by hand, and do it one by one.

Step 8: hang the leather one by one and cut it into strips or large pieces with a knife.

Step 9: choose the slice or strip as you like, then put it in a bowl.

Step 10: paste shredded meat, put salt, pepper, rice wine and water lake powder in the shredded meat, and set aside.

Step 11: cool the oil in a hot pot, add the shredded meat, stir fry the onion and ginger until fragrant, add the shredded fungus and bamboo shoots, and stir well.

Step 12: stir well and cook in yellow rice wine.

Step 13: then cook in soy sauce and stir well.

Step 14: stir well and pour in some oyster sauce.

Step 15: stir fry a little, add hot water to boil, then sprinkle a little sugar and stir well.

Step 16: sprinkle in sugar, stir well, add a little monosodium glutamate to make it fresh.

Step 17: then thicken with a little starch.

Step 18: thicken the sauce, pour it into the peels and mix well.

Step 19: after boiling, it can be taken out of the pot.

Materials required:

Mung bean starch: 150g

Shredded pork: 100g

Shuifa silk fungus: 50g

Cooked winter bamboo shoots: 50g

Minced ginger: 8g

Minced green onion: 10g

Yellow rice wine: 15g

Water: 300ml

Salt: 1g

Oyster sauce: 20g

MSG: 1g

Sugar: 3 G

Starch: a little

Note: this dish features: ruddy color, attractive aroma, smooth powder, delicious sauce. Warm tips: 1, the production of skin must use mung bean starch, water to double the appropriate, that is, 150 grams of starch can use 300 ml of water, put a little salt to make it more flexible. 2. The sauce should not be too thick when stewing and peeling. Just thicken the sauce. Of course, if you want to stir fry, you can stir well without adding water. When you stir fry, you can put less or no sauce. This autumn and winter home food "shredded pork stewed with lapi" is ready for friends' reference!

Production difficulty: simple

Craft: Stew

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Qiu Dong Jia Chang Cai Rou Si Hui La Pi