The flavor of my hometown

The flavor of my hometown

Introduction:

"Dingbian paste (also known as guobian paste) is a famous dish in Fujian. It goes with meat cakes and other foods. It is a good local breakfast and has been spread to Taiwan and other places. It is made by grinding rice and water into thick slurry, spreading it on the edge of the pot, and then half cooked and shoveling it into the shrimp soup. In the iron pot, put your favorite ingredients and condiments into the clear soup, and cook it over the fire. When the top of the iron pot is hot, spread peanut oil on it. Then pour the prepared thick rice paste evenly around the inner edge, dry it, shovel it into the soup, and cook it for a while. The food is soft, tender and fragrant. Almost every family in Fujian can make Dingbian paste, and there are Dingbian paste snack stalls all over the streets sooner or later. Zhu De tasted Ding Bian paste in Fuzhou in 1961. He said that such a simple raw material, such a simple production and such a simplified method of eating have such a charming charm that people will never forget after tasting it. "

Production steps:

Step 1: Ingredients: 1 plate of dried pancake paste, 70 grams of lean meat, 10 small fish, 10 eggs, 6 pieces of agaric, seasoning: salt, proper amount of monosodium glutamate, proper amount of cooking wine, 1 tbsp

Step 2: wash the materials and cut them into pieces.

Step 3: heat the pot and pour in boiling water. When the water boils, pour in the batter and cook it soft.

Step 4: beat the eggs well and set aside

Step 5: pour in the clear soup, then pour in the batter slices, put in the dried fish and lean meat slices.

Step 6: add cooking wine to improve taste

Step 7: pour in the egg.

Step 8: pour in the vegetables. When the vegetables change color, then pour in the seasoning to start the pot.

Materials required:

Dry slices of Pan side paste: 1 plate

Lean meat: 70g

Dried fish: 10

Egg: 1

Agaric: 6

Moderate amount: salt

MSG: right amount

Cooking wine: 1 tbsp

Note: *. The taste of guobianrou is not as soft and waxy as it is now, but it also has a unique flavor. *Ingredients can be changed as you like.

Production difficulty: ordinary

Process: boiling

Ten minutes: Making

Taste: salty and fresh