There is a beautiful small city of Yantai on the Jiaodong Peninsula. Not only is the scenery beautiful, but there are also many famous local snacks. Yantai stew is one of them, and it is also listed as one of the famous snacks in the country. It is a pity that I did not eat Yantai stew once when I arrived in Yantai.
Listen to a friend's introduction, this is one of the most characteristic snacks in Yantai. When I heard this name, I didn't react at all, this name is so strange, it is actually something to eat. A bowl of cold powder, mixed with various spices, but the snack is hot. Take a bite, the outside is fried golden and crispy, the inside is very soft, sticky feeling, relatively soft and tender, but very chewy, the taste is very good. It doesn't have much flavor on its own, but it has a sweet feel. The owner said that its main ingredient is made of sweet potato starch, no wonder it is a little sweet.
But if you think this snack is sweet, you're wrong, its seasonings are salty. Generally, Yantai stew will be accompanied by seasonings such as hand-made garlic paste and small grinding of sesame juice, the most important seasoning is the boss's special shrimp oil. The stew mixed with these seasonings is where the Yantai stew is delicious. If the little friends go to Yantai to travel, you have to try this delicacy, and you will lose a lot if you don't eat it. It's not expensive at all, it's very cheap, and there are stalls with stews in the streets and alleys, so you can't worry about finding a place to eat stews.
When it comes to stewing, it is necessary to talk about sweet potatoes, that is, sweet potatoes. Because the stew is made of sweet potato as the main raw material. It does not contain any additive preservatives and is a natural delicacy. It is soaked with sweet potato starch plus water to take its precipitate, and then the sediment continues to add water to soak, repeat the sediment three or four times, and then boil, while cooking while stirring, because the starch food is very viscous, it is easy to paste the pot, cooked sweet potato starch into a square container, let it solidify and form, after cooling out, this is the cold powder, the cold powder cut into pieces to make the stew is particularly smooth to eat, is a kind of food suitable for all ages.
Legend has it that more than a hundred years ago, the two brothers of the Men clan came to Yantai to dry vermicelli, and once they just made the powder embryo well, and when they encountered even cloudy days, the vermicelli could not be dried, and the powder embryo would be sour. In a hurry, the Men brothers invited the villagers to fry the powder embryos in oil, add garlic and mix them to eat, and everyone said in unison that it was delicious. So he helped the Men brothers to set up a pot to fry the powder embryos, people said it was delicious, but when asked what the name of this thing was, no one could say it. One of the wise men thought that this product was created by the Men brothers, and then fried and stewed in oil, so he blurted out "stew".
Braised can be said to be a delicacy that accompanies the people of Yantai all the way to grow up, and when we were children, we could spend a few cents to eat a delicious and satisfying stew on the street. Outside the caramel, a bite unforgettable, locals like to eat, from snacks to large, in the field of school can not find a place to eat, if you like, you can try at home.
1. To make stews, use this sweet potato starch.
2. It is coarsely granulated, not the kind of starch that supermarket sells very delicate.
3. Starch and water are adjusted in a ratio of 1:4.5. Be sure to be precise.
4. Filter the starch paste once to remove the impurities inside.
5. Pour the filtered starch paste into the pot, turn on medium-low heat and start boiling.
6. Stir constantly from the moment you enter the pot. Heat it evenly.
7. The starch paste begins to become transparent.
8. Stir until the starch paste becomes transparent. Turn off the heat.
9. Pour the starch paste into a bowl and cool it naturally, or refrigerate it.
10. Cut the refrigerated stew into small pieces.
11. Fry pan, or pan with oil and heat. Add the stew.
12. Fry in a pan until the outside becomes a burnt color from white to transparent.
13. Tahini, you can also add peanut butter, melt with hot water. Pour in a little cold boiling water for the minced garlic. Shrimp oil.
14. Pour the prepared garlic juice, tahini and shrimp oil while hot. Start enjoying.
15. The stew should be eaten while hot, and it will not be crispy when it is cold.
Once upon a time, stew was very popular with the public, and wherever there were snacks, it was always indispensable to stew. But nowadays, Yantai stew is not found all over the snack street, but it is often seen in hotels. In the past, the Yantai stew that can be seen everywhere in the streets and alleys has quietly declined today, and it is difficult to see her on the snack street, and her transformation can only be seen in the hotel. The hotel will be "fried stewed" stir-fried "sea cucumber slices", "shrimp slices" and "snail slices", improved into "seafood stew", "three fresh stews" and other signature dishes, attracting tourists from other places, although greatly increased her value, but stew should still be a good and inexpensive national cuisine, in the way of snack characteristics, her influence will be far-reaching. Snacks have the business characteristics of snacks, stew should still take the popular route, if only rely on the hotel support, its impact can only be narrower and narrower.