Yantai stew is a famous traditional snack in Yantai, Shandong, using crude sweet potato starch as raw materials, heating and freezing the starch with water, cutting the freeze into small pieces, frying it in a pan until it becomes a charred color from white to transparent, and accompanied by shrimp oil, sesame paste, garlic juice and other spices on the table.
The origin of Yantai stew: Legend has it that more than a hundred years ago, two brothers of the Men clan came to Yantai to dry vermicelli, and once just made the powder embryo well, encountered even cloudy days, the vermicelli could not be dried, and the powder embryo was going to sour. In a hurry, the Men brothers invited the villagers to fry the powder embryos in oil, add garlic and eat them, and everyone said in unison that it was delicious and flavorful. 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 food 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".
material
Sweet potato starch (unrefined), tahini, shrimp oil, garlic, sesame sauce
1. As with the method of making cold powder, the sweet potato starch and water are mixed with 1:6 and a small amount of table salt is put into the pot and slowly boiled with medium heat while stirring, until all become translucent turquoise, then turn off the heat and pour into the container at room temperature and let stand at room temperature.
2. After the cold powder is cooled, cut into small pieces about 2cm square, put into a frying pan and fry with a small amount of oil until the sides are slightly browned and cooked thoroughly.
3. Use the garlic pestle to mash the garlic (*Note: to use the mashed garlic paste, the garlic grains cut with a knife taste much worse), add a small amount of boiled water and salt, and mix into garlic juice.
4. Tahini with boiled water to make sesame juice, fish sauce is also treated in this way to reduce odor.
5. Plate the stew with garlic juice, sesame sauce and a small amount of shrimp oil (salty itself, according to personal taste).
Main ingredient sweet potato starch 150 g water 700 g seasoning salt 4 g vinegar appropriate amount of light soy sauce 1 tablespoon sesame oil appropriate amount of garlic puree 2 teaspoons vegetable oil a little sesame paste 2 tablespoons shrimp oil appropriate amount
1. Mix the sweet potato starch and salt, add water in parts, and stir well.
2. Pour into a pot, heat over low heat and stir constantly.
3. Until the entire starch paste is gelled and transparent, turn off the heat.
4. Grease the bottom of the bowl to prevent stickiness, then pour the starch paste in, smooth it out, cover it with plastic wrap after cooling, and refrigerate it into the refrigerator to solidify.
5. Mix the sesame paste into a sauce with a little bit of water, garlic paste and a little bit of cold boiled water, salt, soy sauce, vinegar, sesame oil and shrimp oil to mix into the sauce.
6. Remove the solidified stew and cut into moderately sized cubes.
7. Add very little vegetable oil to the pan, add the sliced stew, spread out and fry slowly over low heat, fry until the four sides change color and then serve.
8. Drizzle with sauce and hemp sauce, stir well and use.