How to stew cakes and noodles in a Tohoku iron pot

Northeast iron pot stewed fish paste cake method.

1. Cornmeal, white flour.

Soybean flour is mixed evenly in the ratio of 20:10:3, and the yeast water is mixed in warm water, and the amount of water is about half of the amount of flour; (The proportion of flour can be adjusted according to your own taste, and the pastry with soybean flour is more nutritious, and you can not add it if you don't have it).

2. Mix the yeast powder.

Slowly pour warm water into the flour and mix well with chopsticks;

3. Knead the flour into a dough and leave it in a warm place to ferment for two hours;

4. Small yellow croaker.

Fins are removed, the abdomen is cut, internal organs are removed, gills are removed, and they are cleaned;

5. Wipe the processed small yellow croaker with kitchen paper, evenly stick a layer of starch, and shake off the excess flour for later use;

6. Put a little oil in a frying pan, put the small fish in the pan, and fry over medium heat until the bottom is golden brown;

7. Turn over and fry the other side until golden brown at the bottom;

8. Take another large pot, put green onions, ginger, peppercorns, star anise in the pot, and put in the fried small fish; (You can also use oil to stir-fry green onions and ginger and then put in small fish, but I think it is healthier to put a little less oil, so I stew it directly).

9. Place the bean paste.

Mix well with warm water, pour into the pot, and cover the small yellow croaker; (Sweet noodle sauce for bean paste.)

Yellow sauce or Tohoku miso can be substituted).

10. Stick the cornmeal dough into a ball with your hands on the edge of the pot, bring to a boil over high heat, and cook for 20 to 30 minutes on medium heat.

Let's start with the cornmeal. Then pour oil into the pot, stir-fry the chick, add soup, and then stick the cornmeal flatbread on the edge of the pot, so that the stew is very delicious.

Here's how to make the pancakes and noodles:

First, add 250g of cornmeal to a large bowl and blanch the noodles with 500ml of boiling water, stirring as you go, and the scalded cornmeal will taste better and denser.

2. After scalding the noodles, add a total of 250g of fine cornmeal in batches and stir, stirring slowly and vigorously, so that the dough will not stick together.

3. Stir until there is no dry cornmeal, add 5g of yeast powder to melt after it is cool to warm up, cover with plastic wrap and put it in the refrigerator to ferment overnight, or put it in a warm place to ferment for 2 hours.

4. After the cornmeal is fermented, add 2g of baking soda to synthesize the sourness and make the tortilla more fluffy.

5. Brush the electric cake stall with hot oil to preheat it, dip a little water in your hand to take out the corn paste, knead it into a round ball and put it in the pot, bake it until the bottom is slightly yellow, pour in a little water, cover it and simmer for five minutes.

Sixth, when the time is up, open it to see the color, the golden appearance with a slightly chapped skin means that the cake is ready.

The noodles he needs are noodles, let's make a pot of iron pot ingredients first, and then see how the cakes are made.

Ingredients: chicken, mushrooms, green peppers, green onions, ginger, garlic, red peppers, onions, 2 cups of flour, appropriate amount of bay leaf and large ingredients, 3 tablespoons of cooking wine, 4 tablespoons of light soy sauce, appropriate amount of dark soy sauce, 2 tablespoons of bean paste, appropriate amount of salt.

Method] 1. Cut the chicken into pieces of moderate size and drain for later use. Cut the onion into cubes, ginger, garlic, green onion and red pepper for later use, and cut the chili pepper into sections.

2. Add two cups of noodles to a cup of water and form a dough, and let rise for 10 minutes.

3. Heat the oil in a hot pan, fry the bay leaves, cinnamon, peppercorns, and ingredients until fragrant, and then fry the side dishes on the flower plate until fragrant.

4. Stir-fry the chicken evenly, add cooking wine, light soy sauce, dark soy sauce, bean paste and salt, add a bowl of water, boil the pepper and mushrooms to taste, and add some salt to taste when it is light.

5. Cover and stew for about 20 minutes, during this time we use it to make cakes, the noodles are kneaded smoothly, divided into ten parts into balls, put them in cold water and let them stand, they will not melt.

6. When the chicken is almost stewed, take the dough out of the water, roll it casually, stick it on the wall of the pot in an oval shape, half of it is in the soup, and cover it with a lid and continue to simmer for 5 minutes.

7. Turn off the heat and remove from the pot, the top of the cake is crispy, and the bottom half is flavorful and firm in the soup.

The chicken is super flavorful, and the mushrooms are also very delicious!

Iron pot stewed pastry is generally made of doughBecause the pastry made of dough will be soft and chewy, the taste and flavor are better, and the pastry made of dead noodles tastes hard and hard, shriveled and tasteless. When making dough pastries, the yeast should be melted with water in advance, which can effectively promote and speed up the fermentation process.

Iron pot stew originally refers to a form of cooking in Northeast China, using a stove iron pot to stew chicken, goose, fish and other dishes.

Iron pot stew was originally based on firewood, and dishes were made in the form of random stew, and the more famous ones are iron pot stewed goose, ground pot chicken, stove fish, etc.

Introduction:

Stickers, also known as potstickers, are a common delicacy in northern regions, made with cornmeal or millet flour, and are thick oblong cakes baked around a pot with a crispy texture.

The iron pot stewed paste cake is dough. Because the paste cake is on the edge of the big iron pot, so if it is made, it can't hold it, so it is a dead noodle sticker cake is delicious and fragrant, and there is a strong taste, and the Northeast sticker cake is stewed under the big pot dish, some stewed pork ribs, stewed fish, stewed meat, stewed goose, stewed chicken, the cake pasted above is more fragrant. It is a delicacy on the table of the Tohoku Hotel, and the sticker cake is dead.

Features of iron pot stewWhen it comes to the Northeast, everyone will say bold and other atmospheric words, and in fact, the Northeast is indeed like this, and the Northeast cuisine is as generous and bold as the Northeast people, and the most representative food is the Northeast characteristic iron pot stew, which is to mix all the ingredients together for stewing, and its taste is also very delicious, there is no mismatch or weird taste.

In addition, all the ingredients are carefully matched by the people of Northeast China, and the food also has a very high nutritional value, and more importantly, the Northeast iron pot stew is not very expensive, a pot of iron pot stew is about fifty or sixty yuan, and its amount is also very sufficient, so the Northeast iron pot stew is a very cost-effective food.

The preparation of stewed fish stickers in an iron pot.

Iron pot stewed fish paste cake in the north is also called a pot lift, that is, the bottom of the pot stewed fish, the top of the pot wall sticking cakes, everything is right, the pot lid is covered with fire, unveiling the pot fragrant is very tempting, so what to do? I often do this at home, so let's teach it to you.

Method steps.

1 6 step by step reading.

Iron pot stewed fish sticker cake, because there are many things, there are vegetables and rice, so the requirements for the pot are relatively high, the requirement is the big iron pot on the stove in the countryside, this kind of pot is relatively large, the space is abundant, whether it is fish or cakes, it will not be crowded in it, and the stew is particularly fragrant.

Before stewing fish, mix the corn seedlings first, put them aside to wake up, and when mixing the noodles, it is best to mix some white flour in the cornmeal, according to the ratio of one to one, of course, it can also be adjusted according to personal taste.

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Beat the prepared fish well, wash it, put it in a large pot according to the usual method of stewing fish, and then put water in it, ask for more than usual, and after the fish is ready, you can start burning firewood.

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Bring the cornmeal to the side of the cauldron, then grab a handful from the basin, like making steamed buns, put it in the palm of your hand in a circle, and then stick it on the edge of the pot, asking to leave a distance when pasting, and do not fall into the pot.

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When the cornmeal is sticked around the pot in a circle, you can cover the pot, if the noodles are not enough to stick a circle, you can also paste a few pieces less, it doesn't matter if there are more or less, just stick it firmly, don't let the corn dumplings fall into the fish soup.

If you are making it for the first time and are not skilled, you can also put a drawer on top of the fish so that the cake will not fall, and when the fire is boiling, you can smell the aroma of the fish and the cake, and you can open the pot.

Pour the flour into a basin and spread it out by hand. Slowly pour water counterclockwise into the basin with your left hand, and stir with a pair of chopsticks in your right hand to stir the flour and water together into a flocculent shape. Knead all the flocculent together with both hands and knead it into a dough, and add a small amount of water to continue kneading where there is dry noodles until all the dough is kneaded together to form a relatively smooth dough, so that the kneaded dough is not sticky to your hands and does not stick to the basin.

Sum the surface method

1. Pour the flour into a basin and spread it out with your hands.

2. Slowly pour water into the basin counterclockwise (or clockwise) with your left hand (do not pour too much water at one time), stir with a pair of chopsticks in your right hand, and stir the flour and water together into a flocculent.

3. Knead all the flocculents together with both hands to knead into a dough, and add a small amount of water to continue kneading where there is dry noodles until all the dough is kneaded together to form a relatively smooth dough, so that the kneaded dough is not sticky to your hands or sticking to the basin.

4. Leave the kneaded dough in a basin, cover with plastic wrap or a damp cage cloth (to prevent water evaporation and dry skin), and let it rise quietly for 30-60 minutes.

5. After the dough is ready, take out the dough, sprinkle some flour on the cutting board, and knead the dough until smooth.

Types of dough

1. Hot water dough (also called hot noodles).

Water temperature: The water temperature is generally 65-100 degrees.

Characteristics: waxy, small, translucent, almost a little color, but delicate taste, rich in sweetness, easy to ripen.

Uses: Hot water dough is suitable for making steamed dumplings, siu mai, pot stickers, etc.

2. Warm water dough.

Water temperature: The water temperature is generally around 50 degrees.

Features: soft and strong, plastic, relatively easy to form, not easy to shape after cooking, moderate taste, white color.

Uses: Warm water dough is suitable for making scallion pancakes, pies, pancakes, fritters, etc.

3. Cold water dough.

Water temperature: The water temperature is generally below 30 degrees.

Features: The dough is relatively hard, refreshing and gluten-rich, not easy to break, and white in color.

Uses: Cold water dough is suitable for making dumplings, noodles, wonton wrappers, etc.