Sweet and sour stewed shredded
In summer, people like to drink some cold beer to cool down. You can't drink without delicious cold dishes, haha! Da Chao Shao will make another appetizing cold dish for you today. This is also to take care of friends who don't eat spicy food. Let's not make spicy food today. Let's have a sweet and sour flavor, that is, sweet and sour, ice-cold, and delicious "Sweet and Sour Braised Dried Silk". This dish is simple and easy to make, and the ingredients are easily available. After processing it a little, it is so beautiful, haha!
Recipe Recommendations
- qingshui 200ml
- sugar 50 grams
- vinegar 30 grams
- salt 5 grams
- octagonal 3 grams
- sesame oil 5 grams
- soy sauce 3 grams
- sweet and sour
- braised
- ten minutes
- ordinary
Steps for Sweet and sour stewed shredded
1
200 grams of thousand bean skins, 50 grams of sugar, 30 grams of vinegar, 5 grams of salt, 3 grams of star anise, 5 grams of sesame oil, 3 grams of soy sauce, 200ml of clear water.
2
Pour 200ml of water into a frying pan on fire, add star anise and bring to a boil.
3
Shred a thousand bean skins, not too thin, just about 5 mm wide.
4
Put the dried shredded into the pan.
5
Add 50 grams of sugar and 5 grams of salt into the pan and continue to cook.
6
When boiling over high heat until the soup is 80% dry, add the rice vinegar.
7
Then use old soy sauce to tone the color.
8
Add the vinegar and soy sauce and continue to collect the juice. When the soup is clean, add a few drops of sesame oil and mix well to serve the pot.
9
Let cool and refrigerate before serving.Sweet and sour stewed shredded Make Tips
Characteristics of Sweet and Sour Braised Dried Tofu Strips: Bright red color, rich vinegar aroma, refreshingly cool, sweet and sour, with a slight five-spice flavor.
Warm Tips: 1. It must be boiled in star anise water first to taste good. If prepared directly without boiling, it will be too dry and have a poor texture. 2. Do not add too much sugar; adding some salt will make it taste better. As the saying goes, "If you want it sweet, add some salt," which is exactly the principle. Using slightly less salt than sugar enhances the sweetness. Conversely, if sugar is less than salt, it acts to enhance the umami flavor, so no chicken powder or MSG is needed. If you don't believe it, give it a try. 3. Vinegar must be added last. If added too early, the acidity will evaporate too much and the taste will be poor. The same applies to making Sweet and Sour Fish; you must add salt and add vinegar last to make it delicious.