The thin sweet potato noodles were delicious. Especially in winter, whether it is pork stew noodles, cabbage noodles, chutney powder or chicken nugget stew noodles are often seen on the table. Because of its unique strength, smooth and elastic taste, it has become a delicious dish that many people love to eat. I am the same, this ordinary sweet potato noodles are very cute no matter how you make them. In fact, in addition to making vermicelli, sweet potato starch can also be made into a powder skin, but the shape has changed, and the taste and texture are similar. Because of its delicious and affordable price, powder skin used to become almost a must-have new year's item during the New Year.
The noodles and skins have different shapes, but they are also slightly different when making dishes. This small round powder skin is also a unique flavor for stir-frying, today I will make a meat foam fried powder skin, strong, smooth and elastic powder skin sucked up the soup not to mention how delicious. And frying the dry powder skin in oil before frying is much more delicious than soaking it directly in water. The fried flour skin is somewhat similar to fried shrimp slices, the method and steps are exactly the same, including the fried shape is almost the same, all have a similar dense honeycomb-like effect, but the taste is different. It is precisely because of the honeycomb formed after frying that the powder skin can fully absorb the soup in the process of frying, and the taste is much better than that of the foam. At the same time, it is smooth and smooth, and it is a little soft and tender, and it will make people feel overwhelmed after eating a full plate.
1. The powder skin bought back from the supermarket. Look, the little round piece is quite cute.
2: Pour oil into a fryer, heat the oil 80% and add a piece of powder. The powder skin that encounters hot oil will expand rapidly, and when it is fried, it will be clamped out immediately after the oil control is controlled, and a piece will continue to be put down. Because the ripening time of the fried powder skin is very short, it is best to put it piece by piece, which is easier to control and can also prevent the fried paste.
3, soon fried a large plate, is not very similar to shrimp slices?
4: Pour a small amount of cooking oil into the wok, add green onion, ginger and garlic to stir-fry until fragrant, then add meat foam and sauté until it changes color. Add 1 spoonful of Pixian bean paste, if you can't eat spicy, skip this step, add a little sugar and 2 spoonfuls of light soy sauce to taste.
5. Pour in 1 bowl of boiling water.
6: After the water boils, put in the fried powder skin and press the powder skin with chopsticks or a spatula.
7. The skin will quickly become soft after encountering the soup.
8: Reduce heat and add 1 tablespoon of oyster sauce. Because watercress sauce, soy sauce and oyster sauce all have a salty taste, you can taste it to see if you need to put salt again.
9: After about 5 minutes, the powder is ripe, sprinkle in the minced garlic and leek segments, add the chicken essence and stir-fry evenly to get out of the pot.
The strong, smooth and elastic powder skin sucks up the soup not to mention how delicious it is, because the powder skin has a process of frying first, so there is still a little tenderness in the mouth, which is a wonderful taste experience.