Shanxi corn chowder practice steps:

1, half of the cornmeal and half of the white flour, add a spoonful of salt in the bowl, add water while stirring, stirring until the batter consistency moderate, no particles best.

2, add half a pot of water to boil in a large pot, slowly pour the cornmeal paste into the pot, while pouring and stirring, it is recommended to use a rolling pin, strong.

3, after the batter is poured, turn the heat down, continue to stir, the batter into a silky consistency on the over, too thin to add flour, too thick to add water. Stirring is a very laborious process, it is estimated to take 10 minutes, until the pot constantly flooded with large bubbles on the good, cover the lid of the pot Hulu three minutes can be out of the pot.

4, find a qualitative utensil, round or square, will be cooked batter into the scoop, let cool molding.

5: Drizzle the chowder with water, dip a knife in the water and start cutting chowder pieces.

6, cut the leek section, red pepper, oil a little fried; bowl add chili powder, garlic paste, ginger, garlic cloves, sesame seeds, pepper, salt splash boiling hot cooked oil splash flavor, add a little soy sauce, balsamic vinegar, and cold boiled and stirred well.

7, cut the churn plate, put the super good vegetables garnish, pour the prepared seasoning sauce, sprinkle parsley, production is complete.

This Shaanxi stirring hot and sour smooth, very delicious, many people like in this mouth, especially Shaanxi, Gansu and Ningxia area people.