Tainan-style "coffin Board"

Name: Tainan-style "coffin Board"
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 strip Peeled white toast; 50g Green Shrimp; 60g potato; 50g Mushroom; 30g sweet corn; 30g green pepper; 30g Red pepper; 30g onion; 2g salt; 15g Caster sugar; 3g Chicken noodles; a little White pepper; 100g Milk whipped cream mix; 20g Butter pastry; Some Cooking oil

by Large frying spoon

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I have been to Taiwan a few times and have had enough food from Taipei to Tainan. My impression is that the ingredients are fresh, the methods are unique, the flavors are diverse, the Chinese and the Western blends, and the variety is wide. In a word, "whatever you want to eat", even the flavors of Beijing can be eaten there, ha ha!

Taiwan’s food is relatively light, with fresh ingredients, and it tastes healthy and fashionable. Among these dazzling arrays of appetizing foods that make people feel uncontrollable and always want to feast on, I feel that one of the most greedy foods is called "coffin board" that interests me the most. It tastes delicious, relieves gluttons, and has variety. A lot, I always want to eat a second time. I spent half a month on visiting relatives in Taiwan and ate the "coffin board" nine times and I still didn't eat enough, hehe!

This coffin board has seafood, meat, and assorted fillings. The most authentic one should have chicken, chicken liver, chicken gizzards, and some vegetables and mushrooms. The method is semi-Western. But my favorite one is shrimp and potato, it tastes very delicious!

Two days ago, I baked a salty toast bread. I have eaten it for three days. I have more than half of it left. Today, I will use this leftover toast to make two "coffin plates" for my friends' reference! "

Tainan-style "coffin Board"

1. First, dice potatoes, mushrooms, onions, bell peppers, etc.

2. Heat up a frying spoon, add some olive oil and stir-fry the diced potatoes.

3. Stir-fry the diced potatoes until golden brown, then add the diced onions and stir-fry.

4. Stir-fry the onion to give the aroma, add mushrooms and corn kernels and stir-fry.

5. Stir-fry the mushrooms and add the shrimps.

6. Stir-fry the prawns until they change color and add the diced peppers.

7. Add the right amount of salt.

8. Add white pepper.

9. Add granulated sugar, add more sugar, just two teaspoons.

10. Add chicken powder to taste.

11. Pour the butter pastry, milk and whipped cream into the pot.

12. Stir-fry until it is sticky and ready for use.

13. Heat up a frying spoon, and pour an appropriate amount of cooking oil.

14. Heat the oil to 70% heat, add the toast bread cubes and fry. The oil temperature should be higher, and the bread will turn golden brown and take it out immediately.

15. Cut the fried toast bread from the top with a knife while it is hot, and remove the soft heart of the bread. The outside is in the shape of a small box, and the fried stuffing is filled in it.

16. Cover the lid and serve with a knife and fork while it is hot.

Tips:
1. Before making toast bread, the skin must be cut off, otherwise it will be easy to fry.

2. The size of the toast bread making box is 3 cm thick, 8 cm wide, and 10-12 cm long. The size can also be cut as you like.

3. The oil temperature must be higher when frying the bread, otherwise the bread will absorb oil easily, and it will not taste good if it feels greasy. After the bread is put in the oil pan and changes color, it will be turned on the wrong side and it will be out of the pan immediately when it is golden yellow. The action must be fast and it must be fried. The color is as uniform as possible.

4. Fillings can also be used, chicken, chicken gizzards, chicken livers, etc., diced, with green peas and mushrooms, etc., the taste is fresh and salty and slightly sweet.

5. Butter pastry noodles used in gorgon sauce are flour fried in butter with fresh milk and liquid whipped cream. The flavor of this style is somewhat Western, so it must be made with a combination of Chinese and Western methods, which is more pure. The taste of the "coffin board", ha ha!

6. When eating, it tastes beautiful when it is hot! Eat the lid first, it's crunchy and delicious, just like fried steamed bun slices, ha ha. Then chop up the coffin box with a dining knife and mix with the stuffing inside to eat, similar to western food.

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Tainan-style "coffin Board"

Ingredients

Tainan-style "coffin Board"

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