Casserole practice:

Traditional three or four centimeters long block of more than groundnut flour, potato flour, etc. as raw materials, usually dark green, and opaque, look very heavy appearance, cut into a large piece of a large piece in front of the case.

Fried casserole with a pan, how much oil is one of the decisive factors affecting the flavor, the oil can not be too little but never too much, too little is easy to paste the bottom of the pot, and more oil will make the casserole on all sides are greasy and will not be on the ga (sound ge, refers to casserole on both sides of the layer of fried, yellow, crispy, fragrant east and west), and then the raw casserole cut into small pieces, three or four centimeters long pieces. The next step is to patiently and slowly stir-fry it. The following need to be patient and slowly fried.

Fried casserole fire is also a major key, the fire must not be too large, the time must not be too short, or casserole easy to fry through, the outside looks good, but the inside is solid, the flavor is greatly reduced. When fried to casserole from the inside to the outside have become light yellow, body crystal bright transparent, soft, glutinous, up and down have knotted a layer of yellow ga, a burst of foreign aroma came to the nose, haha, finally can be out of the pot.

Eating casserole essential seasoning only 3 kinds, one is to use good salt garlic sauce, water to good sesame sauce, soy sauce.

The casserole also has a lot of practices: the main varieties of minced meat and shrimp sauce casserole, mustard fish casserole, casserole sea cucumber, three fresh casserole, fried casserole, hot and sour casserole, shrimp casserole, hot and spicy casserole and other styles. Among them, casserole with minced meat and shrimp paste and casserole with diced fish in mustard are distinctive.

Minced meat and shrimp paste casserole is a mixture of minced meat, shrimp paste, green onions mixed into a paste, poured over the fried casserole, flavorful and fragrant, suitable for the taste of the northern people.

Mustard Diced Fish Stew is a mixture of diced red pepper, diced fish, diced squash, and mustard oil mixed into a sauce, which is mixed with the stew to make it taste great.