Xuzhou Special Flavor Snacks-crystal Frog Fish
1.
100 grams of sweet potato starch (the taste of sweet potato starch will be better if it is a finished product).
2.
500 grams of water.
3.
Alum can only be taken in a small amount.
4.
Soak the sweet potato starch in water and stir evenly, and wait for it to settle for later use.
5.
Waiting for the starch to settle, you can grind the garlic granules into minced garlic and leave it for a while to make garlic juice.
6.
The mustard slices are chopped into fines (there is no Xuzhou specialty radish mustard, only Sichuan mustard slices are used instead, but the taste is far less than the sweet and spicy taste of radish mustard).
7.
Since there is no sauce made from the chili paste produced in Xuzhou, I had to use bottled chopped peppers to adjust the spiciness.
8.
Wait a while for the starch to settle, skim off the surface impurities with a spoon, leave a little water, and add a small amount of alum to the starch and mix well.
9.
Prepare a large mesh sieve pot and place a basin of cold boiling water underneath (it is better to put some ice cubes in the cold water to make the frogfish quickly form).
10.
Bring half a pot of water to a boil.
11.
Pour the precipitated starch into the boiling water, and constantly stir in one direction with a large spoon while pouring. As the starch is heated and expanded, it instantly gelatinizes into a starch paste.
12.
Continue to stir the starch paste with a spoon and turn on medium heat to avoid the paste bottom.
13.
Until the starch paste turns into a translucent jelly-like shape and it takes a little effort to stir, you can turn off the heat.
14.
Quickly pour the hot starch paste into the large mesh sieve pot, while pressing down with a large spoon, so that the starch paste will flow out of the mesh and fall into cold boiling water. After cooling, it will look like a tadpole and become a frog fish.
15.
This is the finished product of the crystal frogfish. Does it look like small tadpole fish?
16.
Finally, we will blend the juice, mainly for the production of Xuzhou's characteristic sweet vinegar. The ratio of rice vinegar, water and white sugar is 1:1:2 (adding sweet vinegar to the frog fish will make the taste sour and sweet, more mouthfeel, and more flavorful). Also prepare a small bowl of balsamic vinegar and add some MSG.
17.
Hehe, the super tempting crystal frogfish is on the table! I believe that your taste buds will bloom, and you will be unable to stop from now on, and you will have endless aftertastes forever!
Tips:
1. Frogfish is made of starch. Those MMs who love to lose weight can eat moderately.
2. Those who like to eat spicy food can put more diluted chili grinded sauce in it. Served with garlic juice, sweet vinegar, and most importantly, must have sweet and spicy pickled mustard, the taste is really unusual. In the scorching summer, it will surely make you appetizing and enjoy the experience!
3. This is the first time I have tried to do it. It is considered a success, and there will be better improvements in the future.
