How to make stewed seeds taste better at home? How to make stewed seeds and how to make them delicio

Corn starch (starch, sweet potato flour, mung bean flour, corn flour is fine) add 750ml of water and soak for two hours.

2.After heating the pan for a while, add 300ml of water, then add the soaked starch, stir constantly, boil until transparent, and turn off the heat.

3.Then pour it into the mold, put it in a layer of oil, and let it cool in the lunch box.

4.Cut into pieces, fry the electric baking pan until it is heated on both sides.

5.Soul sauce: sesame paste, sesame oil, garlic, brine, light soy sauce, white vinegar, chili oil, coriander.

6.Pour it over the fried stew and you're done.

It's almost the New Year, make stew, prepare an appropriate amount of sweet potato starch, use the warm bone broth with minced meat to make the starch into a paste, add a little salt, an appropriate amount of five-spice powder, mix evenly and steam in the pot for about 35-45 minutes, and it will be good to solidify and form. Once the stew has cooled, it is ready to eat.

Finely chop the green onion. Soak the sweet potato vermicelli until soft and chop into cubes. Wash the pork and cut it into cubes.

Find a pot and put in the minced green onion, ginger and garlic, sweet potato vermicelli and diced meat, add soy sauce, salt, five-spice powder, and stir in one direction. Add the sweet potato starch and stir with water until the meat filling becomes slightly fluid, and the stirred stew flattens the surface of the batter. Steam in a pot over cold water for 40 minutes.

Allow to cool and serve.

1. Finely chop the garlic and chop the bell pepper. Take a small bowl, put minced garlic and bell peppercorns, then put a small spoon of light soy sauce, a large spoon of vinegar, a little salt, a quarter spoon of sugar, monosodium glutamate, sesame oil, and stir well to form a sauce;

2. Cut the stew into thick slices and preheat the electric baking pan;

3. Brush a thin layer of oil on the lower baking sheet, then put the stewed seeds and fry until golden brown on both sides;

4. Put the fried stewed seeds in a bowl and pour the adjusted garlic juice while it is hot.

First boil the soup of the boiled meat, then put in the noodles, add the green onions, ginger and garlic and stir together to stir until it is viscous, and then put it into a bag in turn in a pot under cold water After the water boils, cook for another 20 minutes, and then simmer for a while.

Stir-frying or steaming are all good.

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150 g sweet potato starch (crude); 700 grams of water; salt 2 g;

Sesame; minced garlic; Salt; light soy sauce; shrimp oil; Vinegar; Sesame oil;

Braised seeds are snacks in Yantai, with crude sweet potato starch as raw materials, add water to heat and freeze, cut the jelly into small pieces, fry it in a pan until the outside is burnt, the color changes from white to transparent, and is served with shrimp oil, sesame paste, garlic juice and other seasonings.

Practices and steps.

1. Mix the sweet potato starch and salt, add water in batches, and stir well; Pour into a saucepan and heat over low heat, stirring constantly; Until the whole starch paste is gelled and transparent, turn off the heat; The bottom of the bowl is greased to prevent sticking, then the starch paste is poured in, smoothed, covered with plastic wrap after cooling, and stored in the refrigerator to refrigerate and solidify;

2. Slice the sesame paste with water to make a sauce, and mix the garlic paste with a little cold boiled water, salt, light soy sauce, vinegar, sesame oil and shrimp oil to make a sauce; Take out the solidified stew and cut it into medium-sized cubes; Add a small amount of oil to the pan, put in the stewed seeds, spread them out and fry them slowly over low heat, fry until they change color on all sides, and then put them out; Drizzle with sauce and sesame juice, stir well and serve.

3. Braised seeds are snacks in Yantai area, with crude sweet potato starch as raw materials, the starch is heated and frozen with water, the jelly is cut into small pieces, fried in a pan until the outside is burnt, the color changes from white to transparent, and is served with shrimp oil, sesame paste, garlic juice and other seasonings.

4 The origin of Yantai stew: According to legend, more than 100 years ago, two brothers came to Yantai to dry vermicelli, once just made the powder embryo, encountered a cloudy day, the vermicelli could not be dried, and the powder embryo was sour. In a hurry, the Men brothers invited the villagers to fry the powder embryo with oil and add garlic to eat, and everyone said in unison that it was delicious and flavorful.

So they helped the Men's brothers to sell the fried powder embryo in the pot, and people said it was delicious, but when asked what the name of this food was, no one could say. One of the wise men thought that this product was created by the Men's brothers, and fried it in oil, so he blurted out "stew".

5 Practice has proved that crude sweet potato starch is indeed easier to form and does not collapse. However, when frying in the pan, as the temperature rises, the formed starch is still easy to soften and partially gelatinize. Especially when I eat it, I can still clearly feel that the stew I made is not as good as the taste of the real Yantai stew, the ingredients of the flour are large, and the only thing that lacks that tenacity.

I guess it's because we didn't add alum. But the taste is absolutely fine.

6. I miss the Yantai in my memory and the Yantai stew in my memory. In the cold wind, standing on the corner of the street, snorting white steam, eating a plate of hot, fragrant, spicy and spicy Yantai stew, such a scene has been forever fixed in my mind, people to middle age, this familiar scene often returns to my dreams.

1.Pick out the bones from the boiled bone broth, filter out the residue, continue to boil, add light soy sauce, salt, and chicken essence to taste (after the soup boils, reduce the heat and do not remove from the heat).

2.Roll out the granules of sweet potato starch and roll them into a powder.

Steam stew 3Put the starch in the pot (be sure to use a larger pot, my family turns out the large pot that has not been used for a long time every time I make stew).

4.Cut the meat into small pieces or strips.

Steam stewed seeds 5Finely chop the green onion and ginger.

6.Pour the meat and chopped green onion and ginger into the starch.

Steam stew 7Use chopsticks to mix the ingredients in the basin.

8.Pour in one-third of the bone broth (the remaining bone broth is still on the fire and keep it slightly open) and steam the seeds.

9.Quickly stir the starch into a paste without particles (the starch must not have granules)10Pour in the remaining stock.

Steam stew 11Stir again to combine.

12.Add a spoonful of sesame oil and mix well.

Steamed stewed seeds 13Pour the starch paste into the lunch box (I used to use the kind of pan-like twein, but now it's hard to buy and use a lunch box).

14.Pour egg wash on top, put it in a steamer, bring the water to a boil over high heat, and steam over medium heat for about 40 minutes.

It's just to make the dishes and stew the meat first, so that the noodles don't go in and stuff for about ten minutes.

Ingredients: 1 piece of stewed seeds and 2 green peppers.

A pinch of bean paste.

Steps to prepare the stew.

1.Cut the stew into thin slices of about 1-2cm, 2Trimmings and ingredients are changed.

3.Add half of the oil to the pot and fry the seeds directlyIt's okay to fry it in such a nearly transparent state! The stew fried like this is super springy!

5.Add bean paste, pepper, chives, salt, thirteen spices, and chicken essence to taste!

6.After stir-frying, turn off the heat and the delicious food is ready to serve.

Here's how to eat the stew:1. Prepare stewed seeds, green onions and coriander, and set aside.

2. Cut the green onions into small pieces for later use, and cut the stewed seeds into thin slices for later use.

3. Pour oil into the pan, put the oil in the stew, and fry over low heat.

4. Fry one side, then the other side, after both sides are fried, sprinkle with chopped green onions to garnish.

5. Pour in soy sauce and an appropriate amount of water, cover the pot, medium heat, and collect the juice for about five minutes.

6. When the juice is almost finished, put some chicken essence, sesame oil, and sprinkle a handful of coriander to turn off the heat.

Braised seeds, is a snack made of cold skin and cold powder as the main ingredients and accompanied by sesame sauce and so on, is a special snack in the northern region, popular in Jiaoliao, Hebei, Henan and Tianjin and other regions, in Dalian, Yantai, Dandong, Xingtang, Dingzhou and other places are distributed.

A delicious way to make stewed seeds

Pork stew. Ingredients required

Main ingredients: two pork belly, half a bowl of starch.

Auxiliary materials: a little green onion, an appropriate amount of ginger, an appropriate amount of cooking oil, a little salt, an appropriate amount of chicken essence, and a little thirteen spices.

Pork stew recipe steps].

1. First of all, we clean the pork belly, cut the pork belly into minced pieces for later use, the pork belly should choose the three layers of the pork belly, fat and thin and have some oil, so the taste will be more fragrant.

2. Then we add half a bowl of starch to the same amount of water, stir a small amount many times, and make such a batter all the time, which is a very important step, with these amounts of starch can make the stew form and very elastic, and the stew will be delicious.

3. Pour a little cooking oil into the pot, then we add an appropriate amount of chopped green onion and ginger to the pot, and then put the minced meat in, and then we have to keep stir-frying until the color of the minced meat turns white.

4. Then we add a little light soy sauce and oyster sauce, which can make the minced pork belly taste and color.

5. We add a little salt, chicken essence and an appropriate amount of thirteen spices, and then stir-fry evenly.

6. Add half a pot of water to the pot to mix the fried pork and water thoroughly, and the soup will turn brown.

7. Now we add water starch to the pot, stirring while adding water starch, at this time, after adding starch, the soup will gradually turn light brown and gradually increase the viscous consistency, and then we need to keep stirring the starch and pork water.

8. Consistently form the shape of pork stew, which is very viscous and cannot be stirred, so that it is OK.

If you need to put the pork stew in a large bowl while it is hot, wait until the pork stew is completely set. The stewed pork is very easy to demold, so we can freeze the pork stew.

I use potato flour to make stew, and I should choose potato flour with high viscosity and few impurities, the method is very simple and very fast, so in addition to health, I am more happy to make it myself. ”

Ingredient breakdown. Ingredients.

Yam starch 250g

5g of salt and 1000g of water

Accessories. 2 tablespoons of tahini.

4-5 cloves of garlic.

2 tablespoons of sweet vinegar.

1 scoop light soy sauce. A pinch of salt.

Garlic flavor. Frying process.

Half an hour takes time.

Easy difficulty. Steps to prepare the stew.

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Prepare yam starch.

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Add 250g of potato starch and 400g of water and stir well, if you are afraid of impurities, use 2 pots to replace the impurities, and filter out the impurity residue.

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Add a teaspoon of salt to the clean starch paste.

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Mixed. <>

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Add 600g of water to a pot and bring to a boil.

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Slowly pour the mixed potato starch into a boiling pot and stir constantly until the starch is all solidified, and it is still white in color.

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Turn the heat down to avoid sticking to the pan, and turn off the heat until the starch becomes transparent.

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Find a container and apply cooking oil around the perimeter.

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Pour the stew into a container and let it cool in a cool place.

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The stew is ready.

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Cut the stew into thin pieces.

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Prepare the tahini and garlic cloves first.

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Mash the garlic cloves into a minced garlic and place them in the tahini.

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Pour in sweet vinegar and light soy sauce and stir, if it is not salty, you can also put a little salt to taste, if it is very viscous, add a small amount of cold boiled water, stir well, and the sesame paste and garlic juice are ready.

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Heat the oil in a wok and put the stew.

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Fry until both sides are garnished and served.

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Pour in sesame sauce and garlic juice.

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Let's eat.

Preparation of stew:

Ingredients: 100 grams of sweet potato starch, 500 grams of water, 1 teaspoon of salt, 1 tablespoon of sesame paste, appropriate amount of minced garlic, 1 tablespoon of light soy sauce, appropriate amount of vinegar, appropriate amount of salt, appropriate amount of water, half a teaspoon of Sichuan pepper powder, appropriate amount of cooking oil.

Steps: 1. 100 grams of sweet potato starch, the best is this kind of lumpy sweet potato powder, I have done it with mung bean starch and corn starch, only the sweet potato starch fried has the best taste.

2. Add 500g of cold water and 1 teaspoon of salt. Stir to combine.

3. Turn on medium-low heat, stir slowly while heating until this transparent flocculent appears, and then stir again.

4. Until all are ripe and become this gray-white viscous.

5. Pour it into a small basin and smooth it, let it cool, and put it in the refrigerator to cool completely. The stew is ready.

6. Cut the refrigerated stew into pieces, put an appropriate amount of cooking oil in the frying pan, and then you can fry the stew.

7. Wait until the stew is cooked on all sides, fry the gaba, and then you can get out of the pot.

8. Put it on a plate and pour in the juice mixed with sesame sauce, which is made with sesame sauce, minced garlic, light soy sauce, vinegar, salt, peppercorn powder and water. A portion of the stew is ready.

9. The finished product is as follows.