dip in the film
By MckaylaRunte
As the saying goes: China pasta is located in Shanxi, Shanxi pasta belongs to Taiyuan, and there are countless pasta that can be called or cannot be named. Zanpian is a pasta with strong local flavor in Qingxu County, Taiyuan, Shanxi Province. It is made of wrapping vegetables in batter, then dipping them in stewed meat after cooking. There are many ways to eat it. Vegetables are generally lettuce, spinach, cabbage, etc. Recently, wild vegetables have also been made. It can also be made with eggplant, beans, fresh mushrooms, and potatoes. The taste will be unique depending on the ingredients. The gravy used for dipping slices is generally a mixture of tomato paste, fried sauce and vinegar. Personally, I prefer beans and potatoes. Every time I smell them, I drool. I eat to my heart's content. I can't stop and I'm full of them.
Recipe Recommendations
- white flour appropriate amount
- eggs appropriate amount
- beans appropriate amount
- potatoes appropriate amount
- tomatoes appropriate amount
- oil appropriate amount
- garlic appropriate amount
- onion appropriate amount
- salt appropriate amount
- sugar appropriate amount
- pepper powder appropriate amount
- ketchup appropriate amount
- pepper appropriate amount
- sour and salty
- cook
- half an hour
- ordinary
Steps for dip in the film
1
Add two eggs to the flour to increase the texture of the flour.
2
Add cold water to the flour in portions, stir with chopsticks in one direction, blend the flour until it is not thin or thick, and wake up for about 20 minutes after the flour is ready.
3
Wash, shred, cut into appropriate lengths, blanch with hot water for about 6 years, drain for later use.
4
Make tomato sauce; heat the pan with oil, and cook with chopped green onions.
5
Wash the tomatoes, peel them, cut them into pieces, and pour them into a wok. Add a little soy sauce, salt, sugar, pepper, and pepper powder. Add 1 bag of ketchup (available in the supermarket). Cook until thick and sticky. Add minced garlic.
6
Made ketchup.
7
Sprinkle a little dry flour on the blanched bean segments (when making dipping slices, first dip the vegetables with flour, and then wrap the outside with batter to prevent the flour from separating from the vegetable leaves), stir well and then put in the mixed batter, so that each bean segment is evenly wrapped in batter. When the water in the pan boils, put the wrapped bean segments into hot water one by one.
8
After the bean segments are cooked, float naturally, remove, drain and set on a plate.
9
Just choose the dipping ingredients and you can eat it. I also made vinegar blending and potato dipped slices, which are so delicious.dip in the film Make Tips
1. During the process of mixing the batter, the chopsticks should always stir in one direction until the batter is evenly shiny and strong. 2. The batter should not be too thin, otherwise it will not hang on the beans; nor should it be too thick, otherwise it will easily cake. 3. The difference in thickness of the batter determines the thickness of the dough wrapped on the beans. You can make it a few more times to find the degree you like best. 4. The tomatoes are easily peeled off by putting them in boiling water and boiling them for 1 minute. 5. Add ketchup when frying sauce to better color and aroma. 6. Be sure to sprinkle some dry flour on the vegetables you prepare so that the noodles you have mixed can be hung on the vegetables. This is very important! 7. I once introduced the method of small ingredients in fish fillet hot pot. It is also delicious here with dipped slices.