Fried leek(jiu cai lao )

Fried leek

Introduction:

"My mother invented this leek cauterization. We still have leftover dumpling stuffing at home. In order to solve this problem, we cauterize it into cakes. This dish also combines the characteristics of Chaoshan's snacks "Ho Lo" and "chive Ji". It's simple and fragrant

Production steps:

Step 1: preparation materials: chopped leeks, peeled prawns and mashed intestines and chopped.

Step 2: if the ground flour is easy to be crushed, it can be adjusted first.

Step 3: sift the powder.

Step 4: add water to make a paste. (the better ratio of flour and water is 1:0.4, i.e. 1 cup flour and 0.4 cup water)

Step 5: put leek and shrimp into paste, add monosodium glutamate and salt, mix well.

Step 6: heat the pan first, then add two tablespoons of oil.

Step 7: pour in the paste, spread it into pancakes and fry them crisp.

Step 8: the bottom of the pan fried slightly shaped, with a shovel cut into a few pieces, and turn fried.

Step 9: fry until both sides are crisp. It's best to eat while it's hot.

Materials required:

Leeks: moderate

Fresh shrimp: right amount

Sweet potato powder: right amount

MSG: right amount

Salt: right amount

Note: 1. When frying, I add blended oil. If I'm not afraid of being too fat, lard will have more flavor. 2. Don't use too much salt. Dip in the salty chili sauce when eating. 3. Don't make pancakes too thick, for fear that they are not easy to be cooked in the middle. If the paste is too much, fry them in batches. 4. It needs more oil to make it crispy.

Production difficulty: simple

Technology: decocting

Production time: several days

Taste: salty and fresh

Chinese PinYin : Jiu Cai Lao