Snacks after 60(hou de ling shi chao gan mo )

Snacks after 60

Introduction:

"As the tail of the 80s, Xiao Shuai's parents are all born after 60s. When I was a child, I often heard my parents talk about the bad living conditions in the past. Eating a white steamed bun is a good thing. I was always interested in the food my parents ate at that time. I asked my parents for advice from time to time and learned how to do it. If I don't learn these things, I won't be able to eat them in the future. So, try to learn as much as possible on weekdays. Home also often do some wild vegetables, Fagao and other non "8090" food. Two days ago, people at home gave a lot of hand-made steamed bread, which is too much to eat. Mother said: "sun dried, fried eggs." I've got a flash in my head. What? What is a "fried steamed egg" mother gave me a "popular science", originally. In the past, the conditions were not good. It was a luxury to eat a white steamed bun. At that time, the white steamed bun broke down in time and was reluctant to throw it away. So, people think of a way - to break the steamed bread, dried and preserved. My mother said that at that time, she would save a little every day and wait until the steamed bread "eggs" were fried as snacks. For people of that era, perhaps this status is the same as the "dry noodles" in the hearts of the post-80s generation. Listening to my mother's words, I think it's necessary to share this with you. I don't know if it brings back our memories. Although I'm a post-80s generation. However, we can also feel the beauty of life brought by memories. I won't say any more. The word "food" is the key. Delicious is the last word. This is really not bad. In the end, I called it Baoyuan by myself. When it comes to its name, I don't know what to call it. Mom called it "dry steamed eggs." I said it was a bit too domineering to put the name on the Internet. I'm afraid we can't hold it. I'll call it "chaoganmo" for the time being. It's unique and worth a try. "

Production steps:

Step 1: I didn't take a picture of the raw materials. It's actually steamed bread. I broke it into small pieces and put it on the balcony to dry. I must dry it completely. I've been drying it for half a month (just be careful not to get wet)

Step 2: dry completely in the sun

Step 3: five spice powder, cumin powder, chili powder each a small spoon, add the right amount of salt (about the amount of two steamed bread) 5

Step 4: add about 200ml water

Step 5: add two tablespoons of oil, about 30ml

Step 6: mix well and set aside

Step 7: pour a little oil into the pan, slide the pan, just a little bit

Step 8: pour in the dried bun

Step 9: keep the heat high, then pour in one third of the bowl juice, stir fry for about one minute, turn the heat down until the water is almost lost

Step 10: pour the juice into the bowl three times. Pour it over high heat and fry it over low heat

Step 11: keep stir frying until the steamed bread is completely dry. Just taste it

Materials required:

Steamed bread left: two

Water: moderate

Five spice powder: 1 teaspoon

Cumin powder: 1 teaspoon

Chili powder: 1 teaspoon

Salt: right amount

Oil: right amount

Note: Tips: 1, steamed bread do not break too small, otherwise it will be a pile of garbage. 2, two steamed bread about 250g, about 200g bowl juice, the amount of water can not be too small, the amount of oil can not be too small, otherwise it is not crisp. Pour the juice into the bowl three times. 3. When frying, stir fry the water slowly and let the seasoning water completely melt into the steamed bread. However, when pouring in the bowl of juice to the fire, not to bring down the temperature of the pot

Production difficulty: simple

Technology: stir fry

Production time: several days

Taste: spiced

Chinese PinYin : Hou De Ling Shi Chao Gan Mo