Potbread flavor, nutritious, usually made of rice, soybean, millet, etc., is one of the popular small food, home made potbread for sale, but also a way to make money.

Edit paragraph production method

Rice potba is a casual snack, crispy and delicious, popular.

1 ⒈ process

Toweling → cooking rice → steaming rice → mixing → pressing → slicing → deep-frying → spray seasoning → packaging

Peak Technical Points

1) Toweling, cooking and steaming rice: rice washed and de-sanded, put into a pot and boiled into half-cooked, fish out, and then steamed in the steamer.

(2) Mixing: Add 2%~3% shortening or palm oil, 12%~16% starch to the steamed rice and mix well.

(3) Pressing and slicing: use a press to press the mixture into 1 to 1.5 millimeter-thick rice slices, sliced in 3 cm x 2 cm sizes.

(4) deep-frying, spray seasoning: oil temperature of about 240 ℃, time 3 ~ 6 minutes, fried into a light yellow fish out, drain the oil and sprayed with fineness of 60 ~ 80 purposes of seasoning powder, and then packaged.

Edit paragraph production method 2

1, raw material ratio 500 grams of rice, 50 grams of starch, a little lard.

2, production method

①Put the cleaned rice into the pot, boil it to half-cooked and then put it into the steamer to steam.

②While hot, mix a small amount of lard, when the rice cooled to room temperature, mixed with starch.

3) Roll out the rice by hand into 2mm thick rice sheets, and then cut into appropriate small slices with a knife.

④Heat the appropriate amount of vegetable oil in a pot, when the oil is hot, add the rice slices, fry until light yellow when fishing, control the excess oil, and then sprinkle with seasoning powder that is ready.

Edit Squid Potpourri

Raw materials

150 grams of squid, 50 grams of fat and lean meat, 15 grams of asparagus, 15 grams of mushrooms, potpourri 50 grams of soy sauce 7 grams of salt 1.5 grams of monosodium glutamate 3 grams of wine 5 grams of vinegar 8 grams of pepper 1 grams of broth 250 grams of diamond powder 8 grams of lard 10 grams of sesame oil 8 grams of vegetable oil 800 grams (about 30 grams consumed). 800 grams (about 30 grams).

Practice

Scrape the squid clean impurities, cut into about 3 centimeters long and 10 centimeters wide block, and then batch into a uniform piece, soaked in water, hot pan into the lard, the first minced meat under the pot stirring scattered, cooking wine, add soy sauce, salt, soup, into the squid, bamboo shoots, mushrooms, slightly rolled a little bit, add monosodium glutamate, followed by thin thickening with water diamond powder, add sesame oil, balsamic vinegar, sprinkle pepper and mix, start the pot in a bowl. Add sesame oil, vinegar, pepper and stir well. Hot pot into the vegetable oil, when the oil is burned to 90% hot, the pota broken into pieces of money, under the boiling oil pot fried to golden brown when fished out, installed in a deep round pot, then the squid into the pota pot that is complete.

Features: golden color, hot and sour crunchy, tender.

Edit Shrimp Potpies

Potpies are very varied in Sichuan restaurants, but only in the ingredients used in the toppings and flavors are varied. It is said to have been researched by Mr. Chen Guofu, a political commentator, and is also known as "the first dish in the world" because it is nutritious and tasty. During the war, this dish became more popular, and there were names such as "One Thunder", "Bombing Tokyo", "Bombing Nanking" and "Bombing Moscow". " and other names, because the deep-fried pot of rice topped with thickened toppings, will make a big sound. Solid so do this dish to color, aroma, taste, sound of the four have both, to be considered qualified, at present in the mainland this dish also has a very beautiful name called "peach blossom pan".

Materials

Shrimp, lean pork, mushrooms, cooked green beans, potpourri (two-inch square), salt (for pickled shrimp), wet cornstarch (for pickled shrimp, pickled meat), soy sauce (light) (for pickled meat), broth, ketchup, sugar, vinegar, sesame oil

How to do

1) Shrimp cleaned and mixed with shrimp marinade material. Cut lean pork into shredded pieces and mix well with the marinade, marinate for a few minutes. After soaking the mushrooms in warm water, remove the stems and cut them into thin slices.

②In a frying pan, cook six tablespoons of oil (about eight mature), fry the pork, then spatula out on a plate, and then hot the remaining oil in the pan, pour the shrimp stir-fried on high heat, served in the shredded pork together.

3, put down the shredded mushrooms in the frying pan, and injected into the broth to boil, and then add tomato sauce, soy sauce, sugar, vinegar, salt to taste, and then after boiling, that is, with the water of the wet thickening of cornstarch, so that the juice thick, and then fried pork and shrimp and cooked green beans and so on to join the interceptions, and finally drizzled down a little sesame oil. Changed to a small fire to continue to keep it warm ( in too rolling to avoid soup dry ).

4 will be six cups of oil in another pot to cook very well, put into the pot with a high fire puffing, until the color becomes yellow and crispy when the fish out (oil should not be drained too dry), mounted on a deep plate (or a large bowl), with shrimp material (held in another bowl) together quickly on the table, pouring down the shrimp material to the pot on the pot, when there will be a burst of oil sound, you can quickly for food.

Tomato shrimp pota

Raw materials:

175 grams of shrimp pota 100 grams

Egg white 1 salsa 125 grams

Monosodium glutamate 2 grams of rice vinegar 10 milliliters

Shaoxing wine 15 milliliters of sugar 10 grams

Wet starch 50 grams of colorado oil 1,250 milliliters

4 grams of refined salt

Salt

To make sure that you have the right ingredients, you can use them in the right way.

Method:

①Rinse the shrimp in cold water until white, drain, put into a bowl, add 2 grams of refined salt and mix well, put the egg white, use chopsticks to beat until there is mucus, and then add 25 grams of wet starch and mix well, slurry through to be used.

②Use not burnt potpourri, scrape all the rice, cut into 4 cm diameter diamond-shaped pieces, baked until dry and crisp.

3 pan hot, slip the pan, under the salad oil to about 100 degrees hot, pour in the shrimp, chopsticks scratch to jade white, pour into the funnel, drain the oil. Place the pot on medium heat, put 300 ml of water, add 2 grams of refined salt and wine, tomato sauce, sugar, monosodium glutamate, when the soup boils, mix with rice vinegar and 25 grams of wet starch, thin thickening, and then shrimp into the pot, stirring and then start the pot to plate.

4 pot clean, under the salad oil, high heat to about 230 degrees, pour into the pot, turn with a slotted spoon, deep-fried to golden brown when picked up, served in a bowl, immediately and tomato shrimp sauce at the same time on the table, the sauce poured in the top of the pot, that is, the "squeak" sound of the burst.

Shrimp Potpourri in Hot Sauce

Name Shrimp Potpourri in Hot Sauce

Cuisine Korean

Features Sauce red, spicy, sour, salty, and sweet, distinctive

Ingredients

Shrimp 300 grams, 25 grams of peas, 25 grams of canned bamboo shoots, 15 grams of cooked ham, 100 grams of hot sauce, 10 grams of sugar, 5 grams of salt, 10 grams of vinegar, 5 grams of MSG, 10 grams of chicken, 10 grams of vinegar, 10 grams of chicken, 10 grams of tomato, 10 grams of tomato, 10 grams of tomato sauce. grams, 5 grams of monosodium glutamate, chicken broth 1250 ml, 35 grams of water starch, 10 grams of green onion and ginger, 1 egg, 1 kilogram of peanut oil (consumed 100 grams), 500 grams of chicken oil (consumed 50 grams), 15 grams of dry starch, 150 grams of dry potpourri

production

1) Shrimp rinsed clean, drained, put into a bowl with egg whites, salt, dry starch sizing, and wait

2) Shrimp rinse clean, drain, put into a bowl with egg whites, salt, dry starch, wait

②Heat the pan, put cooked chicken oil, burn 60% hot, into the shrimp paddle cooked, poured into a leaky spoon, drain the oil. The original pot to stay 25 grams of chicken oil hot, put the end of the onion and ginger stir-fry, then add spicy sauce, stirring until the oil was red, that is, add chicken broth, salt, monosodium glutamate (MSG), sugar, vinegar, peas, bamboo shoots, ham diced, after the boil, into the water starch thickening, put shrimp, dripping into the cooked chicken oil, out of the pot, bowl

③ net pot, put the peanut oil, burned when the eight into the heat, will break into the size of the money into the pot, speed, was light yellow, fish out, and then put it into the pot, the oil was not used for the purpose. light yellow, fish out, oil control, into a deep pot quickly on the table.

④Eat, the bowl of soup to the pot on the water, can

Edit this section of the sea cucumber pot

Raw materials

200 grams of hairy sea cucumber, pot 100 grams, 30 grams of green onions, 20 grams of ginger, 200 grams of oil, 20 grams of yellow wine,

1 gram of monosodium glutamate, 1 gram of pepper, 15 grams of wet starch.

Production:

1 ⒈ sea cucumber cut into slices, potpourri broken into small pieces, ginger with a knife to pat loose;

Peake frying pan on the water, into the vegetarian oil a little bit, into the onion, ginger sautéed, into the sea cucumber, cooking into the yellow wine, a little bit of burning, injected into the water 1000 grams, boiling sea cucumber draining;

Original pot of water, rinse, put the fresh soup in a large bowl, after the boiling add After boiling, add salt, monosodium glutamate, thicken with wet starch, sung into a large soup bowl, sprinkle pepper;

S⒋ sea cucumber soup at the same time, take another pot, add oil, burn to 90% oil temperature, put the pota fried to golden brown, drain the oil, loaded into another bowl of soup, quickly on the table, the sea cucumber soup poured into the bowl of pota that is complete.

Editorial section of the pot of meat crab

Raw materials

meat crab 2, about 750 grams, 150 grams of rice potpourri, 30 grams of fresh shrimp, 30 grams of fish maw, 30 grams of ham, 30 grams of shiitake mushrooms, 30 grams of green peas, pickled chili pepper section 10 grams, 5 grams of ginger, 10 grams of garlic, 20 grams of green onions in the ear of the horse, salt, pepper, cooking wine, monosodium glutamate, soup, wet starch each moderate amount, refined salt, wet starch, and the amount of water. Wet starch, refined oil 1500.

Method

1) meat crab slaughtered and cleaned, chopped off the tip of the foot, chopped into small pieces; fresh shrimp cleaned, with refined salt, pepper, cooking wine, water starch catching the slurry; fish maw cleaned, cut into rhombic slices; ham, mushrooms are sliced; green peas cleaned; with refined salt, pepper, cooking wine, monosodium glutamate, fresh broth, wet starch and so on into a zi juice. All standby.

② frying pan on the fire, into the refined oil is hot, first into the pickled chili pepper section, ginger, garlic and horse ear onion incense, and then into the shrimp slippery, and then into the fish maw slices, slices of ham, slices of mushrooms and green beans stir-fried, cooked in the sauce, to be thickened and cooked into the pot after the pot into the large bowl.

3 net pot heavy on the fire, put the refined oil hot, the crab pat even dry starch, into the pot to deep-fry, pick up into the plate, and then will be broken into small pieces of the pot, into the frying pan until golden and crispy, pick up into the plate, along with the big bowl on the table, and then in front of the guests, the bowl of soup and the contents of the dish poured on the crab and pot, that is to become.

Features

Tender crab meat and crispy potpourri.

Edit this section of the potpourri seasoning powder production

①Spicy seasoning powder ratio: 20% monosodium glutamate, 2% chili powder, 76% salt, 2% pepper powder.

② cumin seasoning powder ratio: salt 60%, cumin 28%, ginger powder 3%, pepper 9%.

Edit Sliced Pork in Potpourri

Raw Materials

Pork Tenderloin 300 grams, 100 grams of rice potpourri, 50 grams of yucca slices, 50 grams of mushrooms, 50 grams of mushrooms, 50 grams of pea shoots, 100 grams of green onions, 5 grams of ginger, 10 grams of garlic, 10 grams of pickled chili peppers, 10 grams of soy sauce, 2 grams of pepper, 20 grams of cooking wine, 1 gram of monosodium glutamate (MSG), 25 grams of white sugar, 15 grams of vinegar, 3 grams of salt 25 grams of egg white, 30 grams of soybean flour, 250 grams of vegetarian oil, 100 grams of lard, 50 grams of fresh soup.

Procedure

⒈ pork tenderloin to exhaust the white tendons, cut into thin slices crosswise, with salt, pepper, cooking wine, monosodium glutamate mixed well; and with egg white soybean flour hanging good paste.

Peak mushrooms de-tipped sliced into slices, yucca sliced into slices. Onion cut into knots, ginger, garlic slices, pickled chili seeded and cut into diagonal blades. Break the potpourri into 5-centimeter square (or round) pieces. With soy sauce pepper, cooking wine, monosodium glutamate, sugar, vinegar, salt, water bean powder with fresh soup to the gravy.

3 frying pan on the fire, under the lard hot (about 180 ° C), the meat into the pan fried loose, slippery, poured into the funnel. Pot to stay in the bottom oil, under the mushrooms, magnolia slices, pickled chili peppers, ginger, garlic, green onions, slightly fried, under the meat slices fried, cooking gravy, under the pea shoots, slightly collected, start the pot bowl, potpourri into the boiling veggie oil pot, fried until yellow. Floating that is fished out, loaded into the nest plate, and poured a small amount of boiling oil, the pot and fried meat on the table at the same time, while the oil is hot and rapid that is, the meat is poured on the pot that is completed.

Features

The form of serving is chic, the sweet and sour flavor is strong, the meat is tender, and the potpourri is crispy.

Edit sweet potato pota

Sweet potato pota, is a fresh sweet potato, the best glutinous rice as raw materials refined into a flavorful snack. It has the characteristics of sweet, crispy and delicious, and is loved by people in urban and rural areas. The production method is:

⒈ raw material selection Select fresh, no mechanical damage, high dry matter sweet potato 10, cut off the rhizome, washed with water. Another selection of sticky glutinous rice 1, water washing, soaking for 30 minutes to drain.

PEAK STEAMING Put sweet potato and glutinous rice into a pot, add water. Steam over high heat and set aside.

Mashing Mud Pour the cooked sweet potato and glutinous rice into a wooden barrel while it is still hot, and quickly mash it into mud with a big-headed wooden stick or wine bottle. At the same time add a small amount of concentrated sugar water to increase the sweetness and flavor.

Sung Singing Mud Take a clean sheet and lay it flat in the sun mat, pressing down the corners with a heavy object. Pour the sunglasses slowly onto the sheet, and then press and wipe it with a plasterer's boring tool (which should be washed and sterilized). The thinner the smear, the better. And then in the mud paste on the leveling sprinkle a layer of sesame seeds.

Be careful with the drying of two people were lifted up the two corners of the sheet, gently placed on a bamboo pole in a cool ventilated place to cool dry, in order to prevent sun exposure to dry cracks. And then the dried sheet face down on the sun mat, with a wet towel will be soaked sheet, quickly peeled off a piece of potato skin, dry or dry, to prevent mold, with scissors cut into 3.6 × 6.6 (cm) square of various shapes after the collection.

Choice of frying the dried potato skins in 140 ~ 160 ℃ vegetable oil frying 3 ~ 5 seconds, to the surface of the potato skins gradually yellow and not burnt when removed from the oil, that is, for the finished product. Dried potato skins can be eaten with deep-frying.

Borrow storage inner packaging using composite plastic bags sealed, placed in a low-temperature dry place. Or put in a small mouth cylinder with a cloth can be tightly plugged. Shelf life of up to 6 months or more.

Edit paragraph tea rice potpourri

I. Raw materials

Japonica rice, tea, refined vegetable oil, lard, starch, salt.

Second, the process

Raw material selection → washing → soaking (plus tea) → steaming → cooling → ingredients → rolling → slicing → deep frying → draining → packaging

Third, the main points of the operation

1 ⒈ raw material selection: selection of high-quality round-grained polished polished polished polished polished polished polished rice as raw materials, screening and removal of impurities, cleaned.

Peak tea juice extraction: extract tea juice for soaking rice and rice. The appropriate amount of tea over 120 mesh * tea with boiling water for 10 minutes, and then filtered, so repeat the operation 3 times, the filtrate mixture, add the appropriate amount of color preservation agent standby, the tea residue to be added to the rice after cooking.

Soak rice: the purpose of soaking rice is to fully absorb the water, so that the rice is fully cooked in the steaming paste, soak the rice until the rice is full, the moisture content of 30% or so, the soaking time is usually 30 to 45 minutes, soak with the tea juice soak.

Sunglasses sunglasses cooking: Cooking is the process of making the starch in the rice paste, using atmospheric pressure cooking or pressurized cooking can be used, cooking to the rice is cooked, hardness is appropriate, the grains of rice is not paste, the moisture content of 50% to 60%.

Be careful to cool: the end of the cooking of the rice natural cooling, water vapor, the purpose is to rice loose, not further softening, not stick into a ball, not sticky rolling piece of equipment.

Add optional ingredients: add appropriate amount of lard, wheat starch and tea powder to the cooled rice.

Borrow rolling and slicing: use the rolling machine to press into 5 mm thick slices, and then cut into 4 cm x 5 cm cubes.

Frying: the cut slices are fried in vegetable oil at a temperature of 190 to 200°C, moving quickly to minimize the loss of nutrients from the tea.

μ Seasoning: This can be done in the traditional way by adding monosodium glutamate (MSG), salt, paprika, pepper, pepper, five-spice powder, etc., and a variety of seasonings, to make spicy, beefy, seafoody, five-spicey, etc., or by adding no other seasonings, just MSG and salt, to maintain the flavor of the tea.

* "eye" is a non-standard unit, in order to use the convenience of this entry is still retained. A rough conversion formula is: particle size d (mm) = 16 / mesh.

Edit Bad potpourri

Simmering rice, due to the fire and pot, usually rice cooker, often in the bottom of the pot to form a layer of dry and hard, sometimes slightly yellowish material, known as potpourri. If it's not serious you can remove it with a spatula, or failing that, you can soak it in water. To prevent this kind of potstick, you need to control the degree of water when simmering rice, and be careful not to exceed the time. And when the potpourri is burnt. This is when a carcinogen, benzo(a)pyrene, is produced in the potpourri. It is recognized as one of the most carcinogenic poisons in the world. At this point, the potpourri should not be eaten. If you eat it for a long time, it may lead to cancer.

Edit the origin of the potpourri

"Potpourri" name out of Anhui (reproduced)

When I was a kid, my family was in the countryside, and I wanted to eat some potpourri after eating two or three bowls of rice every meal. Some children sweet-talking, will ask adults to say: "Give a piece of potpourri aroma mouth ah!" Adults would scrape the rice out of the pot, leaving the potpourri attached to the pot, and then add a little fire to the stove or a little more fire, and the potpourri would crisp up and peel off naturally, and we could eat the crispy and flavorful potpourri. When cooking rice, if a few slices of salted meat steamed on top of the rice, the meat oil flows into the potpourri, the potpourri crispy, crunchy, but also with a slightly salty flavor, even more delicious. The first thing you need to do is to put it in front of your nose and sniff it a few times.

In the past, people in both urban and rural areas were very poor, so they were not allowed to eat all the potpourri. Often save up the potpourri, sun-dried collection, reserved for the spring drought live tight time, food and hunger. Therefore, in Anhui along the river and the southern Anhui area, some people are not allowed to eat when eating pot, they called pot called "leaning", as a famine disaster days "rely on the mountain".

Not only can be used as a snack, as food, but it can also be used to make many dishes. According to legend, the Qianlong emperor down south, had a meal in a small restaurant, ate with shrimp, shredded chicken, chicken broth boiled marinade poured on the spot in the deep-fried potpourri, suddenly deep-fried sound, the aroma of the nose, Qianlong tasted, felt crispy and delicious, food interest, they asked what this is the dish, the owner laughed and said: "This is called a burst of thunder on the ground." Qianlong off the mouth and said: "This dish can be called the world's first dish." Since then, "the world's first dish" has become a traditional dish retained in many places. Today, the catering industry has been widely used in potpourri dishes, mushroom potpourri, squid potpourri, sea cucumber potpourri, dried scallop potpourri, fish maw potpourri, burnt materials are similar, varying. The food industry is also in the potpourri on the article, processed out of the square and round different shapes of the packaging potpourri, that is open and ready to eat.

The origin of the pot should be in Anhui. Beijing Evening News on June 4, 1994, Mr. Li Zhiwen "" potba "examination of the source of the article, that potba was originally known as the pot, originally with a local color of the Anhui language in a word. Tongcheng school of literature in the late Yao Yong Park's "old news essays" can be proved, which recorded Wang Zhi Yi's words of praise - "Wang family door system military", there is a paragraph of this account:

Taihu Li Mushan (Chang Sen) and Gong (Wang Zhi Yi) at the same time in the government, and have a reputation for honesty, then known as the Wang! Cabbage, Li Pot Po. The pot of rice, the Anhui language, said the bottom of the burnt rice also. Accordingly, it can be seen that the modern Chinese word "wanba" is evolved from "wanba" in the Anhui language; "ba" is not a simplified version of "ba", as in the case of "wanba", which is a simplified version of "wanba". "The simplified word, such as Zanba did not simplify to" Zanba ". We are tasting the crispy and fluffy panba at the same time, its origins, but also can be seen in the Anhui people on the national food and the the thesaurus of a small contribution.

Editing this section of the potba life-saving revelation

Chen Zhui was a junior officer in the Jin Dynasty, from childhood love food, simple and thrifty good habits. One day, he went to the kitchen and saw many pots and pans being thrown away, which was a pity, so he ordered the cook to put them away and not to waste them. He ordered the cook to collect the potpourri and not to waste it. There were several sacks of potpourri in this way. Then there was a war, and their army lost the battle. They had no food and were starving. Chen Zhui suddenly remembered those potpourri. They devoured them. In a few days, waited until reinforcements arrived.

So, this story tells us: we have to cultivate the love of food from childhood, and we have to remember it tightly all the time, no matter in any place, environment or life as well. It may help you when necessary. Every grain of food is hard to come by, are farmers hard work item in the hot sun, braving the rain to plant out, this every grain of food is the farmers' heart and soul, every day get up early in the morning and work hard and come by. There is such a poem: "The day of the hoe and the harvest, the sweat drops under the soil. Who knows what is on the plate, every grain is hard work. Therefore, we should cherish food. If each person wastes food, then this country has wasted uncountable amount of food. Therefore, I am here to call on all of you: always remember to cherish food, which is not only for your own sake, but also for the sake of the country's interests.

Edit paragraph old words new understanding

Guo Furong's fans, known as potpourri.