Located at the junction of the three provinces of Jilu and Yu in Shandong Guan County, there is a traditional food "GuanXian stewed cake", it has two kinds of meat and vegetarian, the following author briefly introduces its practice and its flavor characteristics: first of all, the chef, Wa Yi (sound) sub-oil into the pot, beat an egg into the pot, squeaky sound sounds, after a while pour out the spare,
This simple scrambled egg, Guan County has two sects, one faction first broke the egg into the pot and stir-fried into pieces, the jianghu people called the block pie. The other faction is directly fried into pieces, which the jianghu people call the slice pie.
But no matter which faction, it must be fried first.
The meat is almost fried, grab a handful of bean sprouts stained with water droplets and throw them into the pot, open the upper half of the soy sauce seeds, stir-fry a few times, then grab a large handful of cake shreds from the plastic bag on the side, throw it into the pot, cover the lid, and the fierce fire surrounds the wok and whirring.
Everything is free and easy.
The bean sprouts hidden at the bottom of the pot are forced out by the fierce fire, and they try to steam upwards and burrow into the slightly dried cake shreds. The other part sneaks to the top, is blocked back by the pot lid, and continues to blend with the cake silk, repeatedly, in order to call it "stewing". Skillful, it is the essence of Guanxian stewed cake.
It doesn't take long to lift the lid and Mars will come out. More important things are about to happen, between the steaming fog, throwing in the garlic crush, the pieces of pie also pour the scrambled eggs into the pot, lift the large pot, stir-fry the spoon, the wet cake shreds blend with the bean sprouts that are losing moisture, and the garlic flavor is released at the same time.
They give each other flavors in the pot, and the cook pulls out a large white plate with one hand and stews the cake out of the pan.
Slices of pie are waiting for the stew to be poured into the plate, then covered with golden eggs, and the account is covered with sesame oil, and a delicious meal is about to begin.
Nagging a chopstick, the outer skin of the cake is not the original slightly crisp at the same time, because the addition of bean sprouts and water vapor simmering process, the inner layer of the cake is more flexible and chewy, mixed with the crystal bean sprouts not only too choked at the same time, the natural breath of the bean sprouts is also integrated with the garlic flavor, the eggs are soft, the meat is tough.
A plate of stewed cakes, not dry or wet, fragrant but not greasy, simply delicious. A plate of stewed cakes, it looks simple, but I don't know, there is a reason in the simplicity.
The dry cake is crispy and just right.
The sprouts are crystal clear and moist.
Garlic is a school of its own around.
Only by integrating with each other can the essence of "stewing" be brought to the extreme.
One crisp, one soft.
One dry, one wet.
One tight, one loose.
Mutual inclusion and complementarity.
This is the essence of Guanxian stew.
How can such a Crown County stew be not delicious.