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The skin is made of sweet potato starch, mung bean starch, potato starch and other starches, generally ground into a pulp, spread flat on the container or steaming utensils above the water steaming, a thin and soft traditional specialty food. There are two kinds of fresh and dry, fresh can be eaten, dry is easy to store and transport.
Every summer, Henan people love to eat such a bowl of smooth, soft and powerful powder skin. Today, I will share with you a kind of powder skin farm eating method - minced meat fried powder skin, wrapped in gravy powder skin soft and tender entrance, is a classic dish in the meat and vegetarian collocation, even if not put minced meat, egg fried a plate of powder skin, smooth and tender taste can also eat a mouthful of fragrance.
【Farmhouse fried flour skin】
1. First, we put the mung bean flour skin into water and soak it for 15 minutes with a plate press.
2. After the soaking is soft, use scissors to cut into slightly larger pieces, so that it is refreshing when eating.
3. Then pour the powder skin into the pot and cook it, fish it out when the powder skin is cooked into a transparent shape, put it in ice water to cool it, the purpose of this step is to make the powder skin more tender and strong.
4. A few strips of pepper, cut into sections with a knife, a small handful of garlic, pat flat with the back of the knife into the basin, and then grab a pinch of tempeh for later, tempeh can increase the natural sauce flavor.
5. Burn the oil in the pot, pour in the garlic slices and tempeh when the oil temperature is 50% hot, stir-fry on low heat, add a spoonful of watercress sauce, sauté the watercress sauce and fry the red oil.
6. Then add the pepper segment and continue to stir-fry, and fry the pepper to break the raw.
7. Then pour half a spoonful of water along the edge of the pot, put the powder skin into the pot to control the dry water, add 2 grams of salt, 2 grams of chicken essence, a little soy sauce to color, fry the color evenly, and then pour in a little bright oil to brighten the color, put in a little balsamic vinegar, delicious.
Ah Fei had something to say:
1. The powder skin is soaked in ice water, and the taste is more tender and vigorous.
2. During the cooking process, the flour skin is not easy to fry for a long time, so as not to break, affect the taste and sell.
Well, this simple and delicious farmhouse fried flour skin is ready, like the pot friends hurry up to try it.
Pay attention to Ah Fei, there are simple and practical home-cooked dishes for your reference every day, we will see you in the next issue!