First of all, to explain, this recipe is a bit too much dry writing, if you are just a friend who wants to learn to make and taste food, you can skip the background introduction of morning light about ingredients and cuisine, and go directly to the "specific operation steps" to follow and learn to do it!
In the ingredient description part, due to too much ink on the two main forces in the danzai noodles, "pork grinding meat" and "shallot head", resulting in too long length, so about the introduction and explanation of other ingredients, Chenguang will be more or less mentioned in the "main points and tips" at the end of the article, interested friends should read it carefully.
Of course, before we start cooking our cuisine, let's talk about what Danzai noodles are as always! And what is its origin? And what are its features or features? Leave all this to Morning Light to slow down for you!
< h1 class= "pgc-h-center-line" > food class</h1>
Speaking of danzai noodles, perhaps many people will think of dandan noodles, and will unconsciously think about whether there is any "blood" relationship between the two? Although it is said that Danzai noodles are Sichuanese or Chongqing people who migrated to Taiwan during the Qing Dynasty, because they miss the taste of dandan noodles in their hometown, they are created with local ingredients in Taiwan, but there are many differences in taste and method between the two, although they both have the main ingredient of dry meat.
One of the more widely accepted theories is that Danzai noodles were created by a fisherman named Hong Taro in Tainan, and the bowl of noodles created was only to make a living. It is said that in the coastal areas of Tainan in Taiwan, there are often torrential rains or typhoons every year from around the Qingming Festival to the summer.
And these seasons that can't go out to sea to fish are usually called "Xiaoyue" by fishermen, and Hong Taro is also in these small months, carrying a flat burden to the front of the Narcissus Palace in Tainan to sell his noodles, and he also wrote the name of "Du Xiaoyue Danzai Noodles" on the lantern in front of his noodle stall.
In Taiwan, the price of authentic Danzai noodles is usually relatively expensive, and it is not necessarily made with noodles, but also made with rice noodles, and its portions are really very small, usually an adult can eat the whole bowl of Danzai noodles as long as two bites.
It is also because of the small amount of relationship, the early Danzai noodles are mostly considered to be a kind of dim sum, and in addition to this reason, Danzai noodles are classified as dim sum, but also because most of the places in Taiwan are not suitable for growing wheat, so for a long time, the staple food of Taiwanese people is rice, and most of the flour is used to make side foods, snacks or snacks.
<h1 class="pgc-h-center-line" > a list of ingredients needed</h1>
【Dried meat】
Ground pork × 200 g
Shallots (crushed) × 10 g
Brown sugar × 1 teaspoon
2 tablespoons of soy sauce ×
Hot water × 500 ml
Boiled eggs × to taste
【Shrimp stock】
3 shrimp heads, shells ×
Chicken stock (hot) × 600 ml
Table salt × 1/2 teaspoon
【Danzai noodles】
Oil surface × 100 g
3 shrimp ×
Leeks (segments) × to taste
Mung bean sprouts × to taste
< h1 class= "pgc-h-center-line" > special instructions for ingredients</h1>
Pig grinding: in the choice of grinding meat, not a piece of meat can be, for the pursuit of taste and taste of people, different parts of the pork grinding out of the meat effect is different, and many people are accustomed to using five flowers to do ground meat, in fact, from the taste is not necessarily the best.
From the maximum versatility of the ground meat, Chenguang recommends choosing pig hind leg meat plus some fat meat to do the ground meat, such ground meat will be slightly hard in taste; if you like the softer taste, you can choose the gizzard meat to do the ground meat, and it does not need to add fat meat to increase the flavor, for how many people who have "difficulty in choosing" are more recommended.
In addition, the production of pig grinding meat, most of the time we are directly twisted at the meat stall to take home to use, although it is also possible to do so, but Chenguang suggested that after grinding the meat once, you can let the vendor put the meat back into the meat grinder and grind it again, so that the meat quality can be more uniform and delicate. Of course, if you have a "unicorn arm", you can also use a kitchen knife at home to finely chop out the tendons, and the dried meat made with such ground meat will be more delicious.
Shallot heads: Perhaps many people have not heard of this ingredient, first of all, due to the relatively small amount of use, in this recipe you can use purple onions instead, and only limited to purple onions do not use white onions. To explain the ingredients such as shallots in detail, it may be necessary to say a separate long article, but here is only a brief introduction.
First of all, the shallot head, purple onion, and white onion all belong to the onion family, and the relationship between them can be understood as follows: the purple onion is a branch of the white onion; and the red onion head is a mixture of onion and garlic. Strictly speaking, there are many differences between them.
Purple onion is crisper than ordinary white onions, and its sweetness is also higher, the pungency and jerkiness are lower than white onions, and it is mostly used in Western food for raw food, such as salads or hamburgers and sandwiches.
The sweetness of the shallot head is more intense than all kinds of onions, it also has a slight garlic aroma, the pungency is also lower, plus it is easier to soften than the average onion, so it is mostly used to make the sauce or stir-fry base in Western food.
Therefore, unless it is helpless and the amount of use is relatively small, use onions instead of red onion heads (and it is best to use purple onions), in most cases, Chenguang does not recommend using ordinary onions instead of red onions, because then you can easily miss the taste of a delicacy, the taste of chemical conversion, sometimes very "mysterious"!
< h1 class="pgc-h-center-line" > specific operation steps</h1>
-= Step 01 =–
Add a little cooking oil to the pot, heat over medium heat, pour in the ground pork, stir-fry until loose and white, add the shallots and mix well.
-= Step 02 =–
Add brown sugar and mix well, then add soy sauce and mix well, pour hot water and stir well, then put the boiled eggs in the pot and stir slightly.
-= Step 03 =–
Bring the sauce to a boil over medium heat, reduce heat and simmer for 30 minutes, then turn off the heat and set aside.
-= Step 04 =–
Wash the pot, add the appropriate amount of cooking oil and fresh shrimp heads and shells, sauté over medium heat until the shrimp heads are cooked thoroughly, then add the shallots and mix well.
-= Step 05 =–
Pour the warm chicken stock into a pot, cook over medium heat until boiling, then reduce heat and cook for 10 minutes without lid.
-= Step 06 =–
After adding salt to taste, sift the stock through a sieve to remove the broth and set aside.
-= Step 07 =–
Boil a pot of water, blanch the shrimp, leeks and mung bean sprouts over medium heat, and then remove and set aside.
-= Step 08 =–
Blanch the oil noodles for about 30 seconds until blanched, then remove the water and put it in a bowl for later.
-= Step 09 =–
Fill the bowl with fresh shrimp stock, then top the noodles with dried meat and other ingredients, and a bowl of delicious danzai noodles is complete.
< h1 class="pgc-h-center-line" > points and tips</h1>
-= Tips and Point 01 =–
First of all, the part of the pig grinding, if you have the same habit of storing some pork in the refrigerator as Morning Light, then be sure to wipe or control the moisture on the pork before the pot, especially the pork that has been twisted into meat filling, the moisture it contains will form ice slag, reabsorbed on the pork after thawing, which is different from all the moisture contained in fresh pork, it is easier to make the pork stick to the pan, or produce a fishy smell.
-= Tips and Point 02 =–
When the shrimp head, shrimp shell and shrimp meat are separated, you can leave two pieces of shrimp tail, only the middle of the sharper part is removed, so that the shrimp meat will be more beautiful, the appearance will also be upgraded a grade; about the shrimp line part, the general fresh shrimp meat can be seen with the naked eye whether it is clean, if your shrimp line is not black, you can choose not to remove the shrimp line without opening the back, which will make the appearance of the whole shrimp more beautiful.
-= Tips and Point 03 =–
The small fire boiling of dry meat is a key step in whether the meat is delicious, so the fire must be controlled, not too large, so that the soup can have more time to moisturize into the dry meat, but also to make the eggs more beautiful, if the soup after the stew is too much, you can first fish out the eggs, and then use the medium and high heat to collect the juice.
-= Tips and Point 04 =–
In the choice of shrimp, it is not recommended to choose shrimp shells that are relatively hard, crisp shrimp, shrimp and other varieties, it is recommended to choose green shell shrimp such as base shrimp, the shell of these shrimp is softer, and the meat quality is more suitable for blanching; and the shrimp shell and shrimp head can emit a better aroma than the shrimp after being sautéed at high temperature with oil.
-= Tips and Point 05 =–
If you don't have chicken stock to make soup, you can directly use water with a little oyster sauce to freshen up, remember not to use soup that is too rich to be used as a soup for Danzai noodles, so that it loses its refreshing essence. In addition, the broth must be hot, at least warm, before pouring into the pot, and cold water added to the hot pan will be dangerous to the fryer.
-= Tips and Point 06 =–
Authentic Danzai noodles use oil noodles, which is too demanding for the average family, you can directly switch to noodles, you can also try this "Chia Tai quick-frozen fresh noodles" used by Morning Light, the taste is very good. Chenguang in the Chia Tai store to buy something to send the giveaway, no packaging and do not know what kind of noodles, eat delicious, just checked on the Internet, it is sold in whole boxes, if you have a Xiaoice cabinet can consider a box to taste.
<h1 class = "pgc-h-center-line" > the morning light</h1>
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