Stewing, boiling, gurgling, stewing, it's a lot of fun, haha! Delicious and delicious food are cooked by yourself, and there is a lot of taste! It's delicious, beautiful and leisurely, and a lot of enjoyment for the taste! This is the joy of cooking by yourself.
If you don't cook, you can't enjoy this happiness. The transition from the subsistence type of fried rice with eggs and scrambled eggs with tomatoes to the enjoyment type now lies entirely in one's hobby.
You can also enjoy eating out, but spending money is secondary, but you lose the fun of cooking. Making a large lobster yourself will cost 500 yuan, and the restaurant will cost 2000 yuan. If you don't say it, the fun you can enjoy only by picking up high-end raw materials in your hands and cooking them into gods will be gone. Hehe!
If you work hard, you can play with it boldly. If you and your friends eat it, you can continue to improve. One day, everyone will say yes, and then you will do better and better, and you will get more and more enjoyable when you become mentally ill! Maybe one day, you will become an immortal or fairy, haha!
Today, the dish we make is a home-made hodgepodge called "Stewed Pork in Sauce·Stretch Sliced Strip"
strip stretch
By AhmadRyan
Recipe Recommendations
- flour 250 grams
- pork belly 500 grams
- dried yellow sauce 100 grams
- Qingcangduan 50 grams
- ginger slices 20 grams
- mung bean sprouts appropriate amount
- shredded carrots appropriate amount
- salt 1 grams
- alkali 0.5 grams
- qingshui 2500ml
- fresh soy sauce 20 grams
- chicken powder 3 grams
- octagonal 3 grams
- yellow wine 20 grams
- rock sugar 20 grams
Steps for strip stretch
1
250 grams of flour, 1 gram of salt, 0.5 grams of alkali, and appropriate amount of water.
2
Add salt and alkali to the flour and mix well.
3
Use water to form a soft dough and soak for 30 minutes.
4
After the dough is melted.
5
Roll it out with a rolling pin and form a large sheet with a thickness of about 3 mm.
6
Use a knife to cut the rolled dough into strips, each piece about 2 centimeters wide.
7
Then stretch each piece open by hand, and the thickness of the stretch is determined according to your preference.
8
Cook the dough in a pot of boiling water.
9
Take it out if it is too cold or eat it hot.
10
Put the dried yellow sauce first.
11
Use 2500ml of clean water to open for later use.
12
Cut the pork belly into dice, and the size of the dice is half smaller than the braised pork pieces.
13
Heat a frying spoon on fire, add peanut oil and fry the star anise until fragrant.
14
Pour the pork belly, green onion segments, and ginger slices into the pan.
15
Stir fry.
16
When the pork belly is stir-fried until it is oily.
17
Cook appropriate amount of rice wine.
18
Filter the soaked yellow sauce water through a fine sieve.
19
Do not use filtered coarse residue.
20
Pour the yellow sauce water into the pan.
21
Mix with pork belly and bring to a boil.
22
Pour appropriate amount of soy sauce after boiling the soup.
23
and rock sugar.
24
When the meat is cooked until it is cooked, pick out the onions, ginger, and star anise, and use high heat to collect the juice.
25
Finally, add a little chicken powder and stir-fry well before serving.
26
Blanch the bean sprouts with boiling water, remove them and cool them.
27
Then divide the bean sprouts and other noodles together on a plate for later use.strip stretch Make Tips
1. When making noodles this way, you can stretch them freely; decide the thickness according to your own preference. 2. Braising the meat in the sauce results in a richer flavor and better texture. The meat must be braised until soft and tender to taste delicious, so it is necessary to simmer it slowly over low heat. 3. The garnishes are flexible and can be adjusted according to the season.