The method of pot side paste, the taste of pot side paste is delicious, what are the recipes for ric

Materials. Ingredients: 100g leek, 50g shrimp

Seasoning: Fish sauce to taste.

1. Prepare a small handful of leeks.

2. Cut into pieces for later use.

3. About 50g of dried shrimp.

4. Dry some small fish.

5. Put some cold water in a hot pan and add dried fish and dried shrimp.

6. When the water is boiled, add the leek.

7. Add a spoonful of marinated chicken thighs.

8. At the same time, put it on the side of the pot to dry.

9.After three minutes, add some fish sauce and it is ready to cook.

10.It's delicious, whether it's for breakfast or for a late-night snack.

Ingredients: Adjust rice milk.

Rice flour 250g

About 400ml of water.

Soup stock Pork belly to taste.

Dried shiitake mushrooms to taste.

Dried squid to taste.

Dried shrimp to taste.

Green onion to taste.

Seaweed to taste.

Celery (or green onion leaves) to taste.

Boiling water to taste.

Salt monosodium glutamate to taste.

The preparation of the pot side batter.

1.Adjust rice milk:

Slowly add 400ml of water to the rice flour and stir well, do not add the water at one time, if all is not enough, add some water; If it is thin, add some rice flour to make rice milk that is suitable for making pot batter like the picture above. The rice milk will feel a little resistant, and the falling rice milk will hang directly into the rice cereal in the bowl and will not splash.

2.Soak dried shiitake mushrooms and dried squid in advance, cut the squid into short strips and cut them into thin slices; Shiitake mushroom water can be kept for soup cooking.

3.Shred the pork belly and cut the green onion and white celery into small pieces of about centimeters (I forgot to buy celery and use green onion leaves instead).

4.After the ingredients are cut, put an appropriate amount of cooking oil in the pot, put the pork belly into the pot and stir-fry until fragrant, add green onions, mushrooms, squid, and dried shrimp to fry together, (remember not to get the oil on the upper part of the pot when you fry the ingredients, or the batter will not hang on the side of the pot and slide off the bottom of the pot when the batter is boiled, it will not be successful).

5.After stir-frying, add half a pot of boiling water to cook the soup (the previous mushroom water is also added, the soup can only be boiled in half a pot first, and the upper part of the pot should be used to hang the pulp), add salt monosodium glutamate to taste, cut the seaweed into small pieces and put it in the pot, and continue to boil over high heat. In this way, the soup to be used for the side batter is ready.

6.To start hanging the batter to make the side batter of the pot, you need to keep the heat high: after boiling the soup over high heat, hang the batter on the upper part of the pot, that is, stir the rice milk and scoop some onto the wall of the upper half of the pot.

7.One of the reasons why some parts are not hung with pulp is that there is oil on the top wall of the pot and there is no climbing force, and the pulp will slip off as soon as it is poured on, and only part of the pot side paste can be successfully made, which will also cause the soup to become rice-like paste.

The second reason is that the prepared rice milk is too thin, and you need to add some rice flour and stir it evenly. (If there is no oil on the top wall of the pot and the pulp slips, it means that the rice milk is too thin; On the contrary, if the rice milk is thicker, the batter on the side of the pot will be thicker, and the taste will be relatively bad).

This kind of hanging pulp is perfect.

8.Hang the pulp and immediately cover the pot, and after a few 5 or 10 seconds, you will see that the rice milk is bubbling and cooked, and the batter on the side of the pot is formed.

When you see it bubbling, quickly use a spatula to shovel the batter into the soup. Mom is too fast to shoot like this.

9.Then scoop some rice cereal and hang the batter, that is, repeat steps 5 9 to continue making the pot side batter. If you feel that the batter in the pot is enough, but the rice milk is still there, put it in the refrigeration first, but it needs to be used up as soon as possible, so you don't need to mix too much rice milk at the beginning, and if it is not enough, just remix some more.

The soup is the same, if you feel that the batter is too thick, you can cook some more soup and add it to the prepared batter and stir it.

10.Finally, sprinkle with celery (or green onion leaves) and the side batter is ready.

Clean and soak the rice overnight, grind it into rice milk with water, add borax to it, stir well, then put the bones in the water, boil it into a bone broth, add some ingredients, add some leeks, pour in soup and water, smear a layer of oil on the side of the pot, and then pour rice milk on the side.

Wash the rice, soak it overnight in advance, grind the water and rice into rice milk on the second day, add borax, stir well, make the soup base, boil out the bone broth, put some favorite ingredients, then cut some meat or leeks into the soup and water, cover the pot, smear oil on the side of the boiling pot, and then take the rice milk and add a circle to the side of the pot.

The first is to make your favorite flavor of rice cereal, then cook the soup you like in the pot, add some delicious dishes, then put the rice cereal on the side of the pot, wait for the rice cereal to take shape, and then shovel it into the pot.

Soak the washed rice in advance, then drain the water, add an appropriate amount of water to grind into rice milk, add borax and stir evenly, then boil the bone broth and add some ingredients, then cut some shredded meat, leeks, put the soup in the pot, then add an appropriate amount of water, cover the pot, after the pot is boiled, smear oil on the side of the pot, and then pour the rice sauce around the pot.

Introduction: China's morning market culture is very rich, and there are its special delicacies in different morning markets around the country. In Fujian and other regions, it is popular to eat pot side paste in the morning, and many people say that the taste of pot side paste is delicious, so what are the recipes for pot side batter?

1. The rice milk in the rice milk in the rice milk paste on the side of the pot is indispensable, and the production of rice milk is also exquisite. It is made from grinding rice, but the rice needs to be soaked for several hours before grinding. If you grind it directly with dried rice, it will rarely produce rice milk, and after soaking the rice for a few hours, it can fully match with the water.

In this way, it will be much more convenient when grinding, and a large amount of rice milk can be grinded, so that the ground rice milk can be used to make pot side batter.

Second, the production of pot side paste In fact, the production of pot side paste is relatively simple, but it is necessary to pay attention to time, when making pot side paste, first prepare a relatively high cauldron, and then heat the pot. When the pot is heated to a certain temperature, you can brush some peanut oil on the side of the pot. This peanut oil is designed to prevent the rice milk from sticking to the pan and making it impossible to take it out.

After brushing the peanut oil with a brush, you can put the prepared rice milk on top of the peanut oil, and then cover the pot and simmer for a few minutes. The rice milk is almost cooked, and then use a brush to brush it off and put it in a bowl. This process is very time-sensitive and fast-moving, so novices need to practice several times to be able to grasp the timing.

3. Seasoning of the side batter of the potThe pot batter is very comfortable to eat as a type of breakfast, but it is not tasteless。If you say that you can make the pot batter directly from rice milk, it is actually tasteless and unattractive. At this time, you need to make the seasoning of the pot batter, and the general seasoning is used to remind.

You can mix the seasonings that you like with dried shrimp, MSG and spices, and pour them over the side batter and stir again. This kind of pot side batter is very comfortable to eat, and it also has a certain taste.

Basic method of production: 1. Soak the rice in water for 2 hours by grinding rice milk, and then add water to grind it into a thick pulp. 2. Shrimp soup:

Put the shrimp bran into a small gauze bag, add water and boil over medium heat to make shrimp soup. 3. Auxiliary materials: dried clove fish to remove impurities; Soak the shiitake mushrooms, wash them and cut them into strips; Wash the green onion and garlic and cut it into sections, and cook it in a pan.

4. Paste: Add 1000 grams of water to the cauldron, burn it over high heat until it is hot, pour it along the edge of the pot from left to right, cover the pot tightly, and remove the lid after a while.

Soak the rice for more than two hours, then grind the rice milk, then pour it into the grinder, put in a small amount of water, so that the rice milk is made, then clean the pot, then put the pot on the fire to roast it, and then slowly pour the prepared rice milk into the pot, and wait until it is dry, and then put the rice milk into the boiled soup, so that it is done.

First of all, it is necessary to soak the rice for more than two hours in advance, and then put the rice into the wall breaker, and then you need to add an appropriate amount of water to choose an iron pot, and then you also need to add some side dishes, such as shiitake mushrooms, shrimp skin, daylily, green onions, etc.

Materials. Ingredients: 100g leek, 50g shrimp

Seasoning: Fish sauce to taste.

1. Prepare a small handful of leeks.

2. Cut into pieces for later use.

3. About 50g of dried shrimp.

4. Dry some small fish.

5. Put some cold source hidden water in a hot pot, add small fish and dried locust and dried shrimp.

6. When the water is boiled, add a slow friend into the leeks.

7. Add a spoonful of marinated chicken thighs.

8. At the same time, put it on the side of the pot to dry.

9.After three minutes, add some fish sauce and it is ready to cook.

10.It's delicious, whether it's for breakfast or for a late-night snack.

1. Ingredients: half a bowl of sticky rice noodles, 2 cabbages, 1 spoon of minced meat, 1 broccoli, a small handful of dried shrimp, an appropriate amount of ginger, an appropriate amount of cooking wine, an appropriate amount of garlic, an appropriate amount of salt, and an appropriate amount of chicken essence.

2. Add a small amount of water first, so that the rice noodles will not be grainy.

3. Add a little water, the amount of one person, you can also make more and store it in the refrigerator.

4. With a non-stick pan, you can brush a thin layer of oil to prevent sticking, and the thickness of the first acacia orange depends on personal preference.

5. Spread it out, it doesn't matter if you stick a piece, it will break after you put it in the pot. Wu Xin.

6. Add cooking oil to the hot pan, ginger and garlic to be fragrant, add meat foam and stir-fry with water, dried shrimp, and the rest of the ingredients can be added when the water boils.

Dingbian paste is also known as pot side paste, Dingbian hanging, Fujian characteristics of famous snacks, flavor snacks, divided into Fuzhou pot side paste and Zhangzhou pot side paste, generally with fried buns, oil cakes, fritters, pig blood and other side food, for the local early good products, has been spread to Hainan, Taiwan and other places. Anyone who grows up in Fujian or has lived in Fujian for a long time loves to eat. Paste:

Add 1000 grams of water to the large iron pot, boil it over high heat until it is 70% hot, and brush the inside of the pot 10 cm high from the water surface with a layer of peanut oil. Then scoop 50 grams of rice milk, pour it in a clockwise direction along the edge of the pot brushed with oil, hang the rice milk on the side of the pot, cover the pot tightly, simmer for 2 minutes, and then remove the lid.

The soup contains delicious oysters, powdered tendons, meat cakes, small intestines, large intestines, shelled shrimps, etc., as well as crispy fritters with golden color and boiling pig's blood in the pot. Zhangzhou's special fried pork, after adding the ingredients, is on our key level of pot side batter, flour to do this, than steamed buns, steamed bread is a hundred times more delicious. Pot side paste was already very popular before liberation, when I was a child, I didn't have enough food to eat, so I had a bowl of pot side paste for dinner, and a pound of rice was enough to grind into powder.

Six or seven people eat two meals. At that time, there was only a single green vegetable or wild vegetable, but now it is full of memories.

How to make Fuzhou's famous snack pot side batter? The easiest answer to this question is to soak it in rice, grind it into rice milk, and spread it evenly on the side of the pot where the soup has not been touched. I often go to a Dingbian paste less than 50 meters away from Yizhu shop, no store name, only breakfast, only pot side, fried rice noodles, triangle paste, fritters, shrimp crisp, nothing else!

The taste is authentic, the portion is full, and the price is affordable! There is also a little further away in the vicinity.

I have eaten hundreds of shops on the side of all the pots since I was a child, all the even river pots are boiled in clear water, there is clam soup, I miss the original Zhongping Road a pot side the most, clam soup and dried fish, shrimp oil flavor, firewood burning This is the authentic Fuzhou pot side, I miss it very much, because the demolition can not be opened, I hope to change a place from the new opening.

First of all, you must prepare rice, pork bones, seaweed, dried shrimp, lean meat, leek, wash the rice, soak it overnight, and then grind the rice into rice milk, then add two grams of borax, stir well, then boil the pork bones into bone broth, and then put the dried shrimp in it and cook for an hour, wash the seaweed, tear the leeks, chop them into minced pieces, cut the lean meat into dices, heat the oil, add some water to the prepared bone broth, skim off the foam after boiling, you can smear a layer of peanut oil on the side of the pot, and then pour the rice milk on the side of the pot. Then about half a minute to shovel the cooked rice milk slices into the soup, and then keep doing this way, until the rice milk is finished, then add dried shrimp, seaweed, lean meat, leeks and then add some seasonings after boiling.

The ingredients are prepared, the vegetables are stir-fried, and then they are cooked in a pot to cook first, then brush the surface of the pot and other positions, pour the batter on it, and cover it.

1. Ingredients: 1 pack of sticky rice noodles, appropriate amount of water, appropriate amount of lean meat, appropriate amount of dried scallops, appropriate amount of dried shrimp, appropriate amount of cabbage, a little salt, a little monosodium glutamate, an appropriate amount of frozen octopus fillet, a little seaweed, and a little chopped green onion.

2. Mix the rice flour and water and stir evenly, add a little monosodium glutamate and salt and stir.

3. Start the oil pan, put some oil, first put the lean meat in and fry for a while, then turn all the ingredients upside down and stir-fry, add water and boil.

4. After the water boils, the wall of the pot can be brushed with some oil to prevent it from sticking to the pot, use a large spoon of a spoonful of rice milk to rotate the wall of the pot and pour in the rice milk, do not pour the rice milk too thick, try to be thinner, add a little seasoning, and wait for the water to roll up, you can use a spatula to gently shovel the rice milk into the soup. Transport.

5. Add some seaweed, add some chopped green onions, put it in a bowl, and eat. The manuscript is quiet.