Colorful Rampi, also called Fried Pork Rampi, is a star dish in the Northeast. It can be regarded as the number one cold dish in the Northeast, especially in Harbin. It is not only always available in restaurants and hotels all year round, but also on the festive dining table of families in the Northeast. home cooking.

Colorful facelift does not necessarily mean that there are five colors, but it means colorful. The finished product is colorful, refreshing and delicious, with moderate sour and spicy taste. It can ventilate the air and stimulate the appetite, relieve heat and relieve heat, sober up alcohol and relieve tiredness. It is especially suitable for this season.

The process of making facelift is somewhat similar to that of Liangpi, but it is simpler than Liangpi. The facelift uses starch instead of flour, so there is no need to wash the face. The successfully made facelift is thin, tough, crystal clear, and has a smooth and chewy texture.

Stir-fried pork pulled skin is used as a cold dish. Just like cold noodles, the sauce is very important. Soy sauce, vinegar, sugar, minced garlic, sesame, sesame paste, sesame oil, chili oil and other appropriate proportions can create the sour and spicy flavor. Fresh and moderate flavor.

Mix well and put it in a large bowl

1. Add 200 grams of potato starch, a small amount of salt, and about 150 grams of water. Stir well and let it sit for 10 minutes. Set a wide-mouthed pot over high heat to boil a pot of water and set aside.

2. Take a flat plate, scoop two spoonfuls of starch paste, cover the bottom of the plate, put the plate into the boiling water pot, and gently rotate the plate to make the starch paste more even, wait until the starch paste is completely solidified , use a shovel to quickly tilt the plate, and let an appropriate amount of boiling water enter the plate. The amount of water should be enough to immerse the entire facelift. After it is slightly moistened and boiled, pour out the water on the plate, and immerse the plate in the prepared cold boiling water pot. , just sprinkle it down.

3. Cut the lean meat into shreds in advance with a small amount of cooking wine and starch. After the oil is hot in the pot, add the shredded meat. When the shredded meat starts to change color, add green onions and ginger slices. After it completely changes color, add an appropriate amount of light soy sauce. and dark soy sauce. After it is evenly colored, take it out and set aside.

4. In a small bowl, add minced garlic, sesame seeds, a small amount of sugar, one spoon of sesame paste, three spoons of light soy sauce, two spoons of dark soy sauce, two spoons of balsamic vinegar, one spoon of sesame oil, and one spoon of chili oil. Add the same amount of cold water as the above liquid and stir until the sesame paste is completely dissolved.

5. Arrange the plate

6. Pour the juice, wow~~~

7. Mix well and eat!

Tips:

1. You must use potato (also called potato) starch or mung bean starch for facelift.

2. When stirring the starch paste, add some salt to make it stronger.

3. Before each facelift, stir the starch paste again and make it smooth.

4. The thickness of facelift should be moderate. Too thick or too thin will affect the taste.

5. Steaming is different from making cold skin. The whole process does not need to be covered, and the steaming time does not exceed half a minute.

6. After the starch is steamed and solidified, it should be moistened with boiling water in the pot immediately, otherwise the surface will be very dry.

7. Prepare cold water in advance. After the facelift is done, soak it in the cold water pot, otherwise it will easily stick to lumps.

8. It is not advisable to store the facelift for too long after it is done, preferably no more than 24 hours.