Hebei Snacks-{spicy Fragrant Fried Skin Dregs}

Name: Hebei Snacks-{spicy Fragrant Fried Skin Dregs}
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Sweet potato vermicelli; Some green pepper; Some Red pepper; Some White sesame; Some pepper; Some onion; Some Sweet potato starch; Some Shimizu; Some Chicken Essence; Some salt; Some Sugar; Some Soy sauce; Some Thirteen incense

by lizkitchenlife

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

I have been thinking about this for a long time, and I have experienced several failures, but the taste is really disappointing. It is chewy, chewy, and has a special fragrance. It is unforgettable to taste~~~~~

The traditional skin dregs is a famous food in Handan City, Hebei Province and Anyang City, Henan Province. It is made from vermicelli with sea rice, chopped green onion, garlic slices, minced ginger, and lard. .

What I introduced this time was improved by myself. The method is basically the same, except that some changes have been made in the details, which are more in line with the taste of Hubei people. I also replaced the lard and used the method of frying first and then frying, which will make it feel greasy. A lot less, more suitable for summer consumption, the taste is not discounted, it is still full of flavor!

A dish worth trying~

(The ingredients will not lie, the taste will not betray)"

Hebei Snacks-{spicy Fragrant Fried Skin Dregs}

1. Prepare sweet potato vermicelli (preferably the one that can be cooked directly without soaking hair) minced green onion, ginger and garlic, thirteen fragrant for use

Hebei Snacks-{spicy Fragrant Fried Skin Dregs} recipe

2. Shred the red and green peppers and set aside, sweet potato starch

3. The sweet potato vermicelli can be fished out after being boiled softly. Do not cook too much, otherwise the finished product will not taste good enough. Add half of the green onion, ginger, minced garlic, thirteen incense, salt, and chicken essence while still hot and stir evenly

4. After mixing, spread the vermicelli in a clean container, turn the sweet potato starch into a starch slurry with clear water, and pour it over the surface of the vermicelli

5. Use the remaining starch slurry to smooth the surface, then steam in a steamer on high heat for 15 minutes until the starch slurry is transparent. Take it out and let it cool.

6. After cooling, peel off the pressed powder and cut into the size you like

7. Relax the oil in the pot, heat up the powder and stir fry until it is non-stick, remove the oil

8. Pour out the oil, re-start the fire after brushing the pot, roast the peppercorns with less oil

9. Put the peppercorns aside or remove them, then add the red pepper shreds, onion, and the remaining green onion, ginger, minced garlic and stir fry until fragrant.

10. Pour in the noodles, turn to medium heat and fry, spray the cooking wine along the side of the pot

11. Add light soy sauce, sugar, and a little salt (you don't need to add enough before adding it)

12. Just put in the green pepper shreds and sprinkle with white sesame seeds.

Tips:
1. The sweet potato vermicelli should not be boiled for a long time, and should not be cooked transparent, otherwise the finished product will taste powdery, without toughness, and can be removed when it becomes soft

2. The traditional method is to steam and fry directly, and put a lot of oil in order to avoid sticking the pan. I have one more step, first pass the oil, and then fry, so that a lot of greasy feeling can be removed, and there is no need to put too much oil.

3. The traditional method will add lard, as well as dried shrimp skin, friends who like it can try

4. Be sure to use sweet potato starch. I was lazy once and wanted to use other starch instead, but I didn’t "success"