In Anqing, it is one of the essential hard dishes to entertain guests and express the host's hospitality. Now every time I go back to my hometown to see my grandmother, she cooks yam and jiaozi for me. Then I must have stuck to my grandmother, stood by the cauldron and watched her do it eagerly. I'm anxious to try this dish before it's ready. Looking forward to it, after so many years, my gluttony has not changed at all. I only eat two or three times a year. Because my mother is in business, this dish is troublesome, so I won't cook it.
Mountain flour is sweet potato flour and sweet potato flour. Wrap jiaozi in sweet potato powder and burn it with pork. Besides pork, you can also use chicken. Let's talk about how to cook this dish.
Ingredients: stone powder, liquor, salt, cooking oil, pork, chives, ginger, garlic, vinegar, soy sauce and monosodium glutamate.
Step 1: Cut pork belly, peel and slice ginger and garlic, and chop leeks for later use. Heat the oil pan, and the ginger and garlic will be fragrant in the pan.
Step 2: Stir-fry pork belly until it changes color, add salt, soy sauce and vinegar until it tastes good, and then add a little white wine to stir evenly.
Step 3, add a little water to the pot, drown the pork belly, cover the pot and cook for a while.
The fourth step, at this time, go to a basin and pour some mountain powder into it. Add boiling water to the stone powder and stir with chopsticks until the stone powder is mixed.
Step five, put the cooked pork into the pot, leave the soup in the pot, and add some boiled water.
Step six, take a spoon and prepare a small bowl of cold water. Dip a spoon in some cold water first, then dig a spoonful of mountain powder and put it in the pot.
Step 7, put a spoonful of jiaozi in the soup and cook it quickly. You can also use your hands directly, but it is very hot.
Step 8: All the jiaozi are in the pot. If the soup is not enough, add a little boiling water.
Step 9: Taste the taste and add some salt. Put some soy sauce in it.
Step 10: Pour the pork into the pot, stir and cook together. Cover the pot and stew.
Eleventh, when there is not much soup, stir fry, collect the juice over high fire, add monosodium glutamate and chives to taste, and you can eat it.
Tips:
First, Heshan powder must be washed with hot water, preferably directly by hand. If you feel hot, you can prepare a basin of cold water to wet your hands. After blending, you need to hammer it by hand, so that the flavor of jiaozi will be stronger.
Second, after the meat is cooked, it can also be directly cooked in jiaozi, and there is no need to wrap it. Just control the amount of seasoning.
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Third, this kind of mountain flour is not easy to digest, so it is best not to eat it for dinner, especially for children and the elderly.
Yamamoto's method of cooking meat is very complicated, and it is not easy to make delicious food. If you have time during the National Day holiday, try it yourself. If you come to Anqing, this is a delicious food you can't miss. Anqing is a small city with many delicious foods and unique functions. Welcome to Anqing.
My hometown is Lujiang, Anhui, the hometown of Zhou Yu in the Three Kingdoms. Here is the land of fish and rice, with beautiful scenery and the largest alum mine in China! Of course, there are countless special foods! ?
The yam jiaozi mentioned here, called porridge jiaozi in our hometown, is one of my favorite foods! Every year when I go back for the New Year, my mother-in-law will cook it for us. I really can't forget it after eating it!
How is this meatball made? Use sweet potato powder brewed at home (that is, mountain powder), then cook a pot of porridge that is not very thick, take out the porridge inside, and make balls with sweet potato powder. This should be done to a certain extent. Anyway, so far, I can only eat but can't cook.
Prepare another chicken, prepare ginger, onion and garlic. Cut the chicken into pieces, stir-fry the ginger, onion and garlic, stir-fry the chicken until the chicken skin turns brown, and stew with water and seasoning in Huang Shi. At this time, put the porridge balls into the chicken and stew them together. The simmering fire should not be too big. If it is too big, the meatballs will be cooked, and the fire should not be too small. If it is too small, the meatballs can't be cooked well, and they will stick to your mouth when you eat them. Our family makes this porridge ball with firewood stoves. It is a walking chicken, and the porridge balls cooked with firewood stoves are particularly fragrant. You can't stir with a spatula during cooking. After the meatballs are crushed, they don't have that shape, taste or taste. When the kitchen is full of fragrance, it's almost ready to cook. Sprinkle a handful of shallots before cooking, and then serve on a plate. This dish will always be our favorite! Moreover, porridge balls cooked with chicken are more delicious than chicken, and everyone is full of oil and very satisfied!
Now some restaurants in our hometown are offering this special dish, which may not be as delicious as my home cooking. But when you go to my hometown, you must pay for my favorite!