In the pursuit of delicious food, we have never stopped, which seems to be a "skill" that we are born with.
A small stove and a pan are the equipment that can make food. When there is a sizzling sound in the pan, the aroma of the delicacy begins to drift slowly in the air. To say Yantai snacks, how can you get less "Yantai stew". As long as it is a Yantai person, there is no one who does not know, at first hearing "stew" do you know what it is? In fact, it is a delicacy made mainly of sweet potato starch. Legend has it that 100 years ago, the Men brothers dried noodles in Yantai, and once the powder embryo was ready, but in the rainy day, in a hurry, they fried it in oil and added the sauce, and it was precisely because of this that "stew" was born.
The texture of the sticky, a layer of crispy knots, and then drizzled with garlic juice, sesame sauce, from old to young love. It is that layer of knots that chew more than addiction, which is the stew of the soul of the stew. After frying and simmering, it is wrapped in a thin layer of burnt yellow pan, but the inside is still soft and sticky. Maybe it's due to the shrimp oil poured on it, the taste is thick and dense, if it is a heavy taste, then drizzle with some chili oil, fresh and spicy. Obviously, it is a plate of healthy vegetarian food, but the taste is fragrant over the meat jelly, racing over the beef tendons, this taste is really "amazing"!
Ingredients to prepare:
100g sweet potato starch, 460g water 1g salt, 20ml of cooking oil, 30g of sesame paste, 10g of minced garlic, 2g of salt, 10ml of soy sauce, 5ml of xianbei dew, 1ml of shrimp oil, 5ml of vinegar, 2ml of sesame oil
Production process:
1: Mix the sweet potato flour with 1g salt, add a little water, stir well and pour into the pot.
2: Heat and stir until thick and transparent and a little turquoise off heat.
3: Spread some oil in a bowl to prevent stickiness, pour the starch in, smooth it out and put it in the refrigerator to solidify.
4: Stir the tahini into a sauce with water, add minced garlic, fairy shelle dew, salt, shrimp oil, vinegar and sesame oil to form a sauce.
5: Remove the solidified stew and cut into moderately sized cubes.
6: Heat the oil, pour the simmer into the pan, fry over low heat until it changes color, then turn to high heat and fry until the surface is golden brown.
7: Pour in the prepared sauce, stir well and turn off the heat.
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