Hebei snack -- {spicy fried skin residue}(he bei xiao chi ma la xiang jian pi zha )

Hebei snack -- {spicy fried skin residue}

Introduction:

"I've been thinking about this for a long time, and I've failed several times, but no one is disappointed. Q-bomb, chewy, and has a special flavor. It's unforgettable to taste ~ ~ ~ ~ ~ the traditional skin dregs are famous food in Handan city of Hebei Province and Anyang City of Henan Province. They are made of vermicelli, scallion, garlic, ginger, lard, steamed with water, fried or stewed, and fried as soup. What I introduced this time is improved by myself. In fact, the practice is basically the same, but some changes have been made in the details, which is more in line with the taste of Hubei people. I also changed the lard and adopted the method of frying first and then frying, which will reduce the greasy feeling and make it more suitable for summer consumption. The taste is not discounted. It is still full of flavor! A dish worth trying

Production steps:

Step 1: prepare sweet potato vermicelli (it's better to cook directly without soaking), chopped onion, ginger and garlic, and make them fragrant

Step 2: cut red pepper and green pepper into shreds, and use sweet potato starch

Step 3: the sweet potato vermicelli can be fished out after being boiled soft. Do not cook too much, otherwise the taste of the finished product is not good enough. Add half onion, ginger, garlic, thirteen spices, salt, chicken essence, stir well while hot

Step 4: after mixing, spread the vermicelli in a clean container, turn the sweet potato starch into starch slurry with clean water, pour it in, and do not pass the surface of vermicelli

Step 5: use the remaining starch slurry to smooth the surface, then steam it in the steamer for 15 minutes until the starch slurry is transparent, and take it out to cool

The sixth step: after drying, remove the powder and cut it into love.

Step 7: relax the oil in the pan, heat it, stir fry the flour until it doesn't stick, and take out the oil

Step 8: pour out the oil, brush the pan and start a small fire again. Bake the pepper with less oil

Step 9: put the Chinese prickly ash aside, then stir fry the shredded red pepper, onion, remaining onion, ginger and garlic until fragrant

Step 10: pour in the flour, stir fry over medium heat, and spray cooking wine along the edge of the pot

Step 11: add soy sauce, sugar and a little salt

Step 12: put shredded green pepper and sprinkle with white sesame

Materials required:

Sweet potato noodles: right amount

Green pepper: right amount

Red pepper: right amount

White Sesame: right amount

Onion, ginger, garlic: right amount

Zanthoxylum bungeanum: right amount

Onion: right amount

Sweet potato starch: right amount

Water: moderate

Chicken essence: appropriate amount

Salt: right amount

Sugar: right amount

Soy sauce: moderate

Thirteen spices: appropriate amount

Note: 1. Don't cook sweet potato vermicelli in water for a long time. Don't make it transparent. Otherwise, the finished product will be powdery and soft. 2. The traditional method is to steam and stir fry directly. I will put a lot of oil to avoid sticking to the pot. I have one more step, first pass the oil and then stir fry. This can get rid of a lot of greasy feeling and don't need to put too much oil. 3. The traditional method will add lard, and it's not necessary If you have shrimp skin, you can try it for friends you like. 4. You must use sweet potato starch. I once tried to replace it with other starch, but I didn't succeed

Production difficulty: ordinary

Process: others

Production time: half an hour

Taste: spicy

Chinese PinYin : He Bei Xiao Chi Ma La Xiang Jian Pi Zha