Shanghai Style: pork ribs New Year cake(shang hai feng wei pai gu nian gao )

Shanghai Style: pork ribs New Year cake

Introduction:

"Spare ribs and New Year cake is a snack that can be seen everywhere in Shanghai. A large row, plus two or three large New Year cakes, with Shanghai style thick oil and red sauce and slightly sweet dipping materials, only a dozen pieces are enough and enjoyable! It's also because Lao Geng, a Shanghainese, is always greedy. Once he ate it, he found that it's not technically difficult. He tried to make it. His feeling is not much different from that of the outside. Except for the large row, the batter outside is less than the one sold. It's really no different! "

Production steps:

Step 1: get the ingredients ready.

Step 2: wash the chops and chop them with the back of a knife.

Step 3: add salt, chicken essence, cooking wine, scallion and ginger to the chopped chops and marinate them.

Step 4: mix the raw powder and flour according to the ratio of 1:1, add eggs, salt and water to make a batter, and wrap the pickled row with the batter.

Step 5: wrap the batter in a large row, deep fry it in a small oil pan, take it out and let it cool, then deep fry it again.

Step 6: deep fry the rice cake in oil.

Step 7: mix soup with soy sauce, soy sauce, salt and sugar, barbecue with a little water and starch.

Step 8: just add in the fried steak and rice cake!

Materials required:

Platoon: 3 yuan

Rice cake: 6 pieces

Soup: 1 bowl

Egg: 1

Flour: right amount

Starch: right amount

Ginger: moderate

Scallion: right amount

Old style: moderate

Soy sauce: moderate

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Note: 1. The large row of re frying can force out the excess oil and reduce the intake of oil. 2. When frying the rice cake, the fire is not too big. When frying the rice cake with medium fire, the volume is obviously enlarged

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: salty and sweet

Chinese PinYin : Shang Hai Feng Wei Pai Gu Nian Gao