Dingbian Paste

Name: Dingbian Paste
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Rice; 100g Oysters; Count flowers Dried shiitake mushrooms; 10g Dried shrimp; 20g Sweet potato starch; 1.5 liters Broth; 1 pinch Chives; Some salt; Some Cooking oil

by Caoxi pig

4.6 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Ding Bian Paste, Shrimp Crisp, Triangle Cake, Cai Tou Kueh, Taro Kueh . . It is a special breakfast snack unique to Fujian people, a bowl of Dingbian paste, a few shrimp crisps or fried taro kuih, simple, delicious and full.
For people from other provinces other than Fujian, they must not know much about Dingbianhu. The name Dingbianhu comes from the literal translation of Fuzhou dialect. The essence of "Ding" is the pronunciation of "guo" in the dialect. The method is to soak rice. Afterwards, grind it into rice milk, use the broth as the base and seafood and other ingredients as auxiliary materials. Pour the ground rice milk in a circle along the side of the pot. When the rice milk is half cooked, gently scrape it into the pot with a spatula. The bottom can be cooked together. Therefore, Dingbian paste is also called Guobian paste.
Dad likes to eat the pot batter made by his mother. Whenever mom makes summer cakes, rice kuih or any delicacy made with rice milk, mom will save a part of the rice batter to make Dad’s favorite pot batter. paste. When I was a child, my mother cooked and battered the pot. I watched it and tried it from time to time. My mother also taught some tips to make a delicious bowl of pan-side batter. First of all, it is a good soup, then the fire is strong, and the last is to pour the paste quickly and thinly.
Fujianese are very particular about eating. Cooking noodles and cooking powder are all about a soup. A good soup is half of the success of a gourmet. Therefore, the pot-side batter naturally pays attention to a soup. The low-grade broth of the pot-side batter is usually boiled with big bones. The prepared stock, with fresh seafood, a bowl of delicious seafood on the side of the pot, tastes delicious, with fried crispy shrimp pastry, and the beautiful day begins.

Ingredients

300g Rice
100g Oysters
Count flowers Dried Shiitake Mushrooms
10g Dried Shrimp
20g Sweet Potato Starch
1.5 liters Broth
1 pinch Chives
Some Salt
Some Cooking Oil

Dingbian Paste

1. After washing the rice, add water so that the rice is not over, soak overnight

2. After soaking the rice overnight, the weight will increase from 300 grams to 400 grams. Pour the soaked rice into the cooking machine, add 200 grams of water, and grind repeatedly into a rice slurry.

3. Prepare all ingredients except rice

4. Remove the stems of dried shiitake mushrooms, wash them, and cut into small cubes after soaking

5. Wash fresh oysters, add 20 grams of starch and stir well

6. Wash the chives, finely chop them, distinguish the white onion, and place the green onion on the plate. Wash the dried shrimps and set aside

7. Pour a small amount of cooking oil into the pot

8. After the oil is hot, add the chopped green onion and stir fry until fragrant

9. When the scallions are white and fragrant, add the dried shrimps and continue to fry

10. Add diced shiitake mushrooms and continue to stir fry

11. Add 500ml of big bone broth

12. Wait for the soup to boil in the pot and cook for another 2-3 minutes to put it in a bowl. This is the cooked bottom soup

13. Wash the pot, take 1/3 of the bottom of the soup, and pour it into the pot

14. After the broth is boiling, add 300ml of big bone broth

15. When the soup in the pot boils again, add 1/3 of the fresh sea oysters coated in starch slurry

16. When the soup in the pot boils again, use a brush to dip a small amount of cooking oil on the pot wall

17. Spoon an appropriate amount of rice milk on the pot wall quickly and evenly

18. When the dough is half cooked, the dough will be separated from the pot wall

19. Scrape gently with a spatula, the noodles will easily fall into the pot, repeat twice, add a small amount of salt to taste before starting the pot, and sprinkle with chopped green onion after filling the bowl.

20. Put it in a bowl and serve with shrimp crisps

Tips:
1. To make the batter at home, you must operate it on the liquefied gas stove, because the induction cooker only heats the bottom of the pot, and the heat cannot be hot enough to make the dough cooked;
2. Use an iron pan as much as possible, because the wall of the iron pan is thin and heat conduction is fast.