"Hemp rot" is a traditional dish, which is named "Hemp rot" because it contains sesame sauce and looks like tofu. Dream of Tokyo lists it as the first of the four famous summer months. For thousands of years, through the continuous improvement and perfection of the chefs, it not only maintains its characteristics of softness, mellow, refreshing and refreshing, but also has more and more varieties.

Collection and processing: Mash sesame seeds, filter off residues, add mung bean powder, cook, put in a crock, and then add oil, salt, pepper, ginger and vegetables. When they are cold, they condense into paste, which is a good dish in vegetarian food.

The practice of hemp rot

Prepare materials. 300 grams of fresh sheep hind leg meat, 50 grams of fresh leek, egg white 1, 25 grams of tofu, edible oil, cooking wine, sweet noodle sauce, monosodium glutamate, salt, starch, shredded dried Chili, shredded onion and ginger, and a proper amount of chicken soup. Wash mutton, remove fascia, cut into filaments, put into a basin, add proper amount of cooking wine, salt, egg white and starch, and mix well; Wash leeks, cut into pieces and put them at the bottom of the plate for later use.

Stir-fry with a spoon on the fire, add oil, and when it is cooked to maturity, add shredded mutton, slide it open and take it out to cook; Stir-fry the spoon on the fire, add the base oil, add the shredded onion and ginger, add the bean curd and seasoning after stir-frying, add the shredded mutton after stir-frying, quickly stir-fry, pour some sauce on it to make the soup hang evenly, stir-fry, and put it in a leek plate for processing; Stir-fry the spoon on the fire, add the sesame oil, add the dried Chili shreds, and take out the spoon when it is golden, red and crisp, and pour it on the fried mutton shreds to beautify it.