Speaking of our breakfast in Tianjin
The status of pancake fruit with pot dish
That's on par
There is no play in Tianjin is a bowl
Pot dishes can not be solved
If anything, then two bowls
It's like there's no wife in the wife pie
There is no pot in the pot, only a little coriander
This pot is not a pot
In fact, there are strips like pancake cuts here
It is the pot in the population of Tianjin
Wide flattened pot strips like noodles
It is made with mung bean noodles and millet milk
Return to the pot and add the special marinade to let the brine cover the pan strips
Then fish it out with the marinade soup
Order fragrant tahini and curd
Garnish with coriander, like to eat spicy plus two spoonfuls of spicy seeds
The origin of the "pot dish"
Pot cuisine originated from Shandong pancakes
In the early years, Shandong popular pancakes to eat, later, some Shandong people came to Tianjin to make a living, they used mung beans and millet and other things ground into a slurry, spread into pancakes on the stove, cut into wicker, make some brine, one end picked pancake strips, the other picked brine, along the street peddling.
In the 1930s, this form of trafficking spread throughout Tianjin Wei, a pair of picks, but also throughout the city's horns.
This kind of snack that wanders in the streets and alleys is destined to be unable to occupy the height of the temple, so it carries a strong city atmosphere, and it is precisely this kind of city gas that makes this special snack have a strong penetration.
How to make "pot dish"
raw material:
500g of rice, 500g of mung bean, green onion, minced garlic, coriander segments, peanut oil, sesame oil, large powder, noodle sauce, soy sauce, five-spice powder, alkali noodles, wet starch, dried slices, sesame paste, curd milk, chili oil, etc.
Condiments
Production process:
1: Wash the mung beans and rice, soak them in water until soft, grind them into a paste in a 2:1 ratio and spread them into extremely thin pancakes with iron chains and cut into a wicker shape.
2: Heat peanut oil in the pot, add green onion, ginger, coriander and stir-fry, stir-fry with large ingredient powder and noodle sauce, pour soy sauce to boil, then add brine, five-spice powder and alkali noodles to boil, and use wet starch to form a marinade
3: Cut the dried slices into a small diamond shape, fry them in hot oil until the skin is crispy, then boil in soy sauce water and simmer slightly.
4. When eating, put Gaba into a container containing brines, stir appropriately, put into a bowl, and according to personal taste, add curd milk, chili pepper, dried slices, sesame paste and chopped coriander.
Production Essentials:
1, pancakes must be made of rice and mung beans, otherwise add marinade a shot will be soft and weak:
2, the marinade should be thin and appropriate, light and non-sticky:
3, eat as you pour the marinade, should not be placed for too long.
Gastronomic specialties
With strict natural selection, exquisite fourteen production processes, especially the "big and small halogen" process and other three unique skills, the product makes its flavor unique, famous and loved by consumers. Tianjin's pot cuisine is both food, soup and dish, which is a unique specialty of Tianjin.
The finished product is colorful, multi-flavored mixed, vegetarian fragrance, pot and pan tender and bitey, brine transparent, nutritious, vegetarian and refreshing. In addition, mung beans are sweet and cool, can clear heat, relieve heat, water, detoxification, therefore, every summer, is very popular.
From Pu Songling's "Pancake Endowment", it can be seen that as early as the Kangxi Dynasty, Shandong people ate pancakes, "when the frost was cold and frozen, Zuo Xiao sipped in the Ling Dynasty, and the forehead was sloppy and wanted juice, and the lamb of the Golden Tent was victorious." So the Shandong people who were displaced in Jinmen also brought pancakes to Tianjin, and after several evolutions, they formed two kinds of pancake eating methods, pot vegetables and pancake fruits, which became a unique Jinmen-style snack completely different from Shandong pancake rolls with green onions and pancake soup.
For thousands of years, food has been constantly migrating and changing with people's footsteps.
Good shop recommended
Because pot food is the first of its kind! The founders, Zhang Lan and his wife, are said to be descendants of Zhang Qing, a good Chinese vegetable garden in Liangshan. Dafulai has existed since the Qianlong period, and it has been nearly three hundred years.
Today's Da Fu Lai has long developed into a large chain catering enterprise integrating a variety of snacks. On the basis of adhering to the tradition, it still takes the route of being close to the people. Authentic taste, good quality and low price, deeply loved by the majority of local citizens and foreign tourists!
This is the lobby of the flagship store of Da Fu Lai, very neat and modern, not comparable to ordinary small shops.
The pot in the big fu lai pot is also made of millet mung bean stalls, cut into willow leaves, and poured with brine.
In addition to tahini, soy sauce tofu and coriander, her gaba seasoning has a unique combination, which is fried caramelized dried shredded.
Gaba cuisine is soft, fragrant dried and crispy and chewy, and the combination of soft and crispy greatly enriches the taste of Gaba cuisine, which is the characteristic of Dafulaijia!
Amber brine, brown sesame sauce, pink curd, emerald green coriander, light yellow gaba, it is really colorful and quite tempting.
Gaba bean aroma is rich, soft and sticky but chewy, brine for a long time to mix, vegetarian vegetables and meat aroma, this is the essence of Tianjin Gaba cuisine! And with a sesame pancake, perfect!
From small to large
Pot food for Tianjin children
Meaning is no longer as simple as being early
Eating is the inheritance of our big Tianjin breakfast
Eating is memories