All-vegetable Mei Cai Kou Po ── "fish Kitchen" Private Kitchen
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Taro cake is a famous snack in Guangdong. A small amount of bacon may be added in the production process. If you are completely vegetarian, you can use it with caution; if you can't buy taro cake, you can buy taro, slice it and fry it instead. If Mei Cai is Cantonese Mei Cai, sugar is not added because Guangdong Mei Cai already contains sugar.
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Pretreatment of ingredients: 1. Slice ginger and cut shallots.
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2. After soaking the Mei Cai in warm water, wash and chop into minced pieces; after chopped into minced pieces, soak in warm water for about 30 minutes and squeeze the water to completely eliminate the salty taste.
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3. Cut the taro cake and the vegetarian chicken into medium slices of similar thickness (it is recommended to cut the vegetarian chicken 0.6cm thick and the taro cake 1cm thick), and cut the vegetarian chicken lengthwise to ensure that there are dark edges on both sides, which look more like Fried pork skin. Tips: The taro cake is soft and waxy. If it is cut too thinly, it will easily fall apart during frying.
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Method: 1. Put peanut oil in a wok to 80% heat, add taro cake, fry both sides on medium heat until slightly browned, and serve.
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2. Put vegetarian chicken slices in a wok, fry both sides on medium heat until slightly browned, and serve.
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3. Add ginger slices, star anise, cinnamon, and sauté on medium heat;
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4. Add the soaked Mei Cai and stir-fry for two minutes over medium heat;
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5. Add soy sauce, oyster sauce, chicken noodles, and cooking wine, continue to stir for half a minute, then add in water, cover and simmer; turn off the heat when the soup is almost dry. Tips: A little soup must be reserved, because when steaming the main ingredients, a small amount of plum soup is needed to infiltrate the vegetarian chicken and taro cake.
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6. Lay the fried taro cakes and vegetarian chicken neatly;
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7. Cover the simmered and boiled Mei Cai; steam for 30 minutes and turn off the heat; Tips: At this time, the obtrusive cinnamon and star anise can not be thrown away, they can continue to play a role in the steaming process. After it is steamed, it can be picked out and discarded before serving.
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8. Take out the steamed buckle meat, cover it with an empty deep-mouth dish, and then tighten the upside-down buckle with both hands to complete the plate.
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9. After serving, sprinkle with chopped green onion and serve.
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It is already fragrant when sprinkled with chopped green onion. The fish is making this dish, and when it is finally poured into the plate, it is really fragrant, absolutely more than the real pork belly. And the taste is superb. New Year's Eve dinner must be made!
Tips:
Warm tips:
Since Mei Cai is pickled directly without washing, every stem and leaf must be removed and washed. The most important thing is that a lot of salt is added in the pickling process of Mei Cai, so it is recommended that the fish is chopped and soaked for 30 minutes, so as to minimize the saltiness of Mei Cai, and add a lot of salt for later cooking. Oyster sauce, soy sauce and other flavoring seasonings make the preparation.
Because it is steamed at high fire, it is easy to dry, so you must put enough water in the pot and try to avoid adding steamer water in the middle.
