Kudzu vermicelli is a delicacy passed down by Huizhou people for nearly a thousand years. Moreover, it combines the original ecological products of Huizhou. It not only tastes good, but also is rich in nutrients.
Huizhou mountainous areas are rich in kudzu root, which is cool and sweet. The powder produced by squeezing and washing kudzu is called kudzu powder, or famous mountain powder. It is commonly used by Huizhou folk to make snacks.
kudzu vermicelli
By OrinCrona
Recipe Recommendations
- kudzu powder appropriate amount
- tea tree mushroom appropriate amount
- bacon appropriate amount
- pork belly appropriate amount
- dried bean curd appropriate amount
- ginger appropriate amount
- chives appropriate amount
- salt appropriate amount
- chicken powder appropriate amount
- broth appropriate amount
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for kudzu vermicelli
1
Peel the pork belly and chop it, and chop it with a knife into a filling the size of rice grains.
2
Grip the soaked tea tree mushrooms to dry the water, dried beans, and bacon and cut them into finely divided diced pieces for later use.
3
Stir kudzu powder with cold water into a paste for later use.
4
Put the pan on fire, pour in diced pork belly, diced dried bean curd, diced tree mushroom, diced bacon, add broth, salt, chicken powder, shredded ginger, and white sugar, stir well, keep stirring over medium heat, and pour in appropriate amount of edible oil while stirring.
5
Slowly pour kudzu flour paste into the filling.
6
Stir fry until done, and remove.
7
Stir fry until the kudzu powder is transparent, remove from the pan, rub it hot until round, and then roll with a layer of kudzu powder.
8
Put the prepared kudzu flour balls into a cage and steam for 8 minutes.
9
Sprinkle with chives, cover and steam for 1-2 minutes, and serve.kudzu vermicelli Make Tips
1. Never use a meat grinder to grind pork belly, nor repeatedly chop it into fillings on the chopping board like making other rounds. 2. The unique beauty of kudzu flour balls lies in the fact that its main material is shaped and cut into small grains rather than minced fillings, which can ensure its internal structure and unique delicious taste. 3. When making kudzu powder balls, you must not squeeze them too tightly, but make them meet the requirements of not being loose, not being astringent or strong.