Traditional Home-cooked Crispy Dishes

Name: Traditional Home-cooked Crispy Dishes
Total time: 1 h 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 250g Gluten; 20g Fungus; 100g peanut; 2s Baby dishes; 60g crystal sugar; 50g Vinegar; 50g Soy sauce; 20g salt; Some Cooking Wine; 500g Elbow bone

by Cooking woman snacks

4.7 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

5

Crispy vegetables,
The traditional famous dish of hometown, the taste of "year" in memory...

When I was young, the twelfth lunar month of the year was more than 20, and when the "year" was approaching,

Dad and mom started to get busy.

Call it a "busy year"

I just remember that my mother made rice cakes, steamed buns, made all kinds of noodles, and made tofu.

Dad started to deep-fry Chinese New Year products, braise all kinds of meat, and make this "crispy pot".
Traditional crispy pots generally use elbow bones, fried fish, kelp, lotus root, cabbage and fried tofu as raw materials.

What I made this time is a reformed version with gluten as the main raw material.
Added fungus and peanuts.
The base is still elbow bones, and the seasoning is mainly sweet and sour.
It must be the taste in memory.

Traditional Home-cooked Crispy Dishes

1. Soak the dried gluten in water in advance and wash it off

2. Cut into small cubes, soak in water, squeeze clean several times

3. Fungus bubble hair wash

4. Prepare peanuts, (you can soak well or not at will) the soaked ones are better cooked, and the baby vegetables are washed and set aside

5. Elbow bone, wash clean

6. Lay the meat on the bottom of the pot. If you don’t need elbow bones, you can also use peeled pork belly or lean meat. A large pot is required. There are more ingredients and it takes a long time to cook at a time. So I will cook a little more every time and store in the refrigerator. For a week or so, cold food tastes better than hot food

7. Add the gluten pieces that have been squeezed out one by one

8. Add peanuts

9. Add the water that has spread over the ingredients to the pot, add rock sugar, vinegar, salt, soy sauce, cooking wine, bring to a boil on high heat, and simmer for half an hour on low heat

10. Add fungus

11. Lay the baby vegetables on the top, cover and continue to simmer for about 30 minutes. The meat in the pot is cooked and crispy as the standard. According to your own preference, the seasoning can be added or reduced.