San Xian Guo Ba(san xian guo ba sheng mi fan de miao yong )

San Xian Guo Ba

Introduction:

"When I was a child, I liked Guoba very much. At that time, we used to cook a local stove and a large iron pot. I remember that if we wanted to eat Guoba, my mother would shovel all the rice in the pot after the meal, and then drizzle some home-made rapeseed oil along the edge of the pot. With the help of the remaining temperature in the stove, the crispy Guoba in the pot would be made, which can be used to make fried vegetable soup, You can also eat it directly. It's very delicious. The smell can't be explained. Because the smoke and the smell have been engraved in my memory. I can't copy what I'm doing today. It's made from leftover rice and drenched with sweet and sour juice. Although it can't surpass the taste in my memory, it's a good way to do it. "

Production steps:

Step 1: prepare the raw materials, including rice, shrimp, water hair yulanpian, water hair fungus, green pea, celery, red sweet pepper, tomato sauce, salt, chicken essence and other home seasonings

Step 2: put the rice into the fresh-keeping bag and press it into thin slices by hand. You can also use a rolling pin, but the rolled Rice doesn't taste so crisp

Step 3: cut the pressed rice into small pieces with a knife and remove the fresh-keeping bag

Step 4: pour the oil into the pot, and when the oil temperature is 60% to 70%, put in the cut rice (if it's not convenient to pick it up by hand, you can shovel it up with a knife or a spatula, so it's not easy to break)

Step 5: wait until the bottom of the pan floats and the color is golden, then it can be filled (if you do a lot of preservation at one time, it is recommended that you do not fry it in place at one time, light yellow can be picked up, because you need to fry it again when eating)

Step 6: take up the fried pot, drain the oil and put it into a bowl

Step 7: marinate the shrimp with a little salt, chicken essence, cooking wine, pepper and starch to remove the fishy smell

Step 8: blanch the green pea, yulanpian, Auricularia auricula, celery and red pepper

Step 9: blanch the side dishes in cold water, drain and set aside, marinate the shrimp in lubricating oil or stir fry with a little oil

Step 10: put oil in the pot, stir fry and season the side dishes

Step 11: pour the pre fried shrimps into the pot

Step 12: add the ketchup and stir well

Step 13: finally add a little soup or water, boil, thicken with a little starch, pour in a little sesame oil, and pour it on the fried pork

Materials required:

Rice: 1 bowl

Shrimp: 100g

Yulanpian: 50g

Green peas: 30g

Water hair fungus: 30g

Celery: 2, 3

Red sweet pepper: half

Ketchup: 2 tbsp

Salt: 1.5 TSP

Cooking wine: 2 teaspoons

Sugar: 2 teaspoons

Chicken essence: a little

Pepper: a little

Sesame oil: a little

Note: 1, all the side dishes with their own 2, rice slightly pressure, keep the pot can not be scattered, if you are afraid to stick, you can also apply a thin layer of oil on the fresh-keeping bag, but the amount must be controlled, otherwise the oil seeped into the rice inside the tragedy, it is scattered. 3, it is recommended that the first time do not fry too much color, because when eating usually have to fry again. 4 It's better to do the watering and frying at the same time. It's better to make sure that the hot juice is drenched on the pot just out of the pot. If you are lack of skills, after the juice is ready, put the pot into the pot and fry it again. Finally, stay as far away from the pot as possible, and don't be splashed with oil

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : San Xian Guo Ba Sheng Mi Fan De Miao Yong