Baked Skin Dregs [local Specialties---with Skin Dregs Production Method]

Name: Baked Skin Dregs [local Specialties---with Skin Dregs Production Method]
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Sweet potato vermicelli; 10g shallot; 15g garlic; 3g salt; 20g Dried shrimp; 8g ginger; 60g Sweet potato starch; 4g Thirteen spice powder

by Sunny 99

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

Leather slag is a famous special product in southern Hebei and northern Henan. The three-xiaguo culture, three-dao rice culture, and eight bowl cuisines in the Fengfeng area of southern Hebei, the southwestern area of Cixian, Cheng'an, and the western area of Anyang all use leather slag as the main dish. The ingredients are unique local dishes. This dish can be fried or braised, stir-fried as a soup, delicious and delicious. The taste is chewy, fragrant but not greasy, and the aftertaste is long. In the processing of vermicelli, it is made with seasonings and shaped like a mold. The vermicelli can also be cooked by adding sea rice, green onion, garlic slices, minced ginger, soy sauce, etc., and then steamed with water and stirring. Skin dregs is one of Anyang's famous foods and is very popular with everyone. Because of its simple preparation and delicious taste, it is a must-have dish on the table of every family during the festive season. The prepared skin scraps are then skewered and grilled. It is delicious, clean and rest assured! "

Ingredients

Baked Skin Dregs [local Specialties---with Skin Dregs Production Method]

1. Put the sweet potato vermicelli in a pot of boiling water to soften it.

2. Remove and drain the water, finely chop the green onion, ginger, and garlic, wash the dried shrimps, and mix the sweet potato starch with appropriate amount of water into a starch juice for later use.

3. Use scissors to cut the vermicelli a few times for easy mixing. Pour in green onion, ginger, garlic, dried shrimp, add thirteen spices and black pepper seasoning.

4. Add light soy sauce, sesame oil, and salt and stir well.

5. Pour in starch juice and stir well with chopsticks.

6. Add chili powder according to the taste (if you don't like spicy, you can omit it).

7. Spread a little oil on the plate to prevent sticking, and pour in the stirred vermicelli.

8. Press the surface to be flat by hand, put it in a boiling water pot and steam for about 40 minutes.

9. After the steamed leather residues are allowed to cool down, they will harden and then pour them into a plate. (Use a knife or bamboo stick to make a circle around the plate and it will easily fall out)

10. The steamed skin slag is ready, and the Q bomb is delicious~~~

11. Cut the dregs into small pieces, skewer them on bamboo skewers, smear them with cooking oil, black pepper sauce, and New Orleans grilled wings sauce. (Or sweet noodle sauce or bean paste can be used)

12. Preheat the oven up and down to 200 degrees, put the skin scraps on the grilling net, and bake the middle layer for 10 minutes. After roasting, sprinkle with cumin powder, it is very delicious~~~