Dalian-style Fried Stew

Name: Dalian-style Fried Stew
Total time: 5 min
Yield: 1
Cuisine: Chinese
Ingredients: 1/2 bowl corn starch; Some Tahini; 3 cloves garlic; Some salt; Some Vinegar; Some Sugar; a little parsley; 10 pcs peanut; 1 spoon Haitian Soy Sauce; Some Chili oil

by Perfect-Yi woman

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

1

The first time I ate stir-fried stew was invited by a colleague. The girl has long hair and fluttering. She is a fashionable big beauty who likes to go shopping at night and eat all kinds of snacks.
One night, she dragged me mysteriously to eat the "good stuff" she thought about for several days, Dalian's noisy night market, I was stunned by her, and finally, she stopped drooling in a mess. In front of his stall, that was the first time I ate "Fried Stew"!
At that time, I thought she was a foodie, and then she went abroad and settled. Until now, when I came to another country, I deeply realized how much she was nostalgic for the taste of hometown at that time!

Dalian-style Fried Stew

1. Corn starch, a common eating bowl at home, half a bowl.
I checked it on the Internet and found that many people use sweet potato powder, which is not available here, so instead of using corn starch, the effect is not bad.

2. Half a bowl of starch, fill with water, stir the starch with chopsticks, and let stand for half an hour

3. Boil a tablespoon with a bowl of water

4. Stir the starch after standing still with chopsticks, pour it into boiling water, slow heat, and stir with a shovel in one direction. The bottom of the pan is shoveled so that it will not batter. The cooked starch paste is not white and is transparent.

5. Put the starch into a paste in a bowl, just a bowl, put it in the refrigerator; if there is no refrigerator, put it in a cool place, the starch paste will automatically solidify.

6. Set corn paste, cut into small pieces

7. Brush a little oil on the bottom of the pan and fry it over a slow fire. The stew turns into a transparent color. I like a golden crunch on one side.

8. Adjust the sauce: mash garlic, add half a bowl of water (if you don’t like the garlic flavor, don’t add it), a spoonful of sesame paste, add sugar, vinegar, and chili oil according to your favorite taste, put a little coriander, and add a spoonful of seafood soy sauce. Improve the umami taste.

9. Pour the adjusted juice on the fried stew, put a few cooked peanuts, garlic, and sesame seeds in the "stir-fried stew" and it's ready. In order to take a good photo, I put celery leaves and buy vegetables nearby Inconvenient, just deal with it. After taking the photo, I picked out the celery leaves ^_^.
The vegetables in the south are not eaten raw by the locals. I think I am afraid of parasites, so I dare not eat them raw.

Tips:
The key to stir-fried stew is the process of making stew. The first time it may not be mastered, it may be soft. If it is stir-frying, it should be cooked slowly. When it is browned, turn it over again.
To adjust the juice, things are for myself to eat, and there is no set way to adjust them as you like.
It's better to see others do it a thousand times, and it is better to do it yourself. If you like to eat, you have to learn it. Like the process of mobilizing work, it is easy to eat by yourself, and it can also relieve the pain of homesickness!
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