Steamed powder dry(zheng fen gan )

Steamed powder dry

Introduction:

"There is a famous dish in Xingguo County, Ganzhou called Xingguo rice noodle fish. It's delicious, but I can't make it^_ ^)Y。 At my sister's house, it's a bit like rice noodle fish, but it's very simple. I can learn it and often use it for breakfast. Although it's steamed, there's no difference between the taste and stir fried, and there's no fire. There's nothing particular about cooking this dish as soon as you learn. The success or failure mainly lies in the quality of dried powder. Ganzhou local wet powder (vermicelli) steamed for a long time is not easy to break, very elastic. What if I can't buy this wet powder? Whatever, don't break it easily. If it's dry powder, blanch it in advance. It doesn't look good, but it's really delicious. I hope you like it

Production steps:

Step 1: prepare material drawings. Douchi is not limited to any brand, old Ganma can do anything

Step 2: boil a pot of water

Step 3: blanch the powder after boiling. If the wet powder is dry, it will have a sour taste, and it will taste better after blanching

Step 4: mix the sauce well when the powder is hot and dry. Douchi sauce, salt, chili powder, chicken essence (monosodium glutamate), soy sauce (if you like deep color, put soy sauce; if you like light color, let soy sauce go free; if you let soy sauce go free, reduce salt); peanut oil

Step 5: after the water is boiled again, turn off the fire, take out the cold water and drain

Step 6: mix the sauce into the powder. It's easier to do it by hand. At the same time, remove the powder slightly, not too long. I use soy sauce, the color is very light. Boil another pot of water and steam it.

Step 7: steam for 15 to 20 minutes. Cut green onion

Step 8: after steaming, sprinkle with scallions, then close the lid and simmer for a while

Materials required:

Fans: right amount

Douchi sauce: 3 tbsp

Chili powder: 1 tbsp

Salt: 1.5 tbsp

Chicken essence: 0.5 tbsp

Soy sauce: right amount

Chives: right amount

Peanut oil: 1 teaspoon

Note: 1. Hot the wet powder dry, or it will be sour. 2. Don't need Douchi sauce, you can put your favorite sauce. 3. You can buckle it when you eat, and the sauce will sink when you mix it. 4. You must put enough oil, or it will be very dry and not delicious. 5. If you don't know the salt, you can not put salt first, because both soy sauce and Douchi sauce have salt. Mix them well before you taste it Add less salt

Production difficulty: unknown

Process: steaming

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Zheng Fen Gan