Qianzi is a special food in Xiaoxian county, and some people write skewers. Its other name is Rangcai, which is a necessary dish for Xiaoxian people on holidays and weddings and funerals.

Although the method of Qianzi is very simple, it is necessary to master some skills to make delicious Qianzi. The following is a detailed explanation of the production methods and skills of Qianzi, so that you can know how to make delicious Qianzi.

pork or beef is usually used to make thousands of dumplings, especially beef is more delicious, and a few people make thousands of dumplings with chicken or other meat.

The method and key points of making dishes with Qianzi in Xiaoxian County, explaining in detail how to make dishes with Qianzi.

The long square placed on the edge is Qianzi.

raw materials:

25g of lean pork or beef, 3 eggs, appropriate amounts of sweet potato starch, sweet potato vermicelli and thin bean curd skin.

seasoning:

1/2 tsp Shao wine, 1/2 tsp soy sauce, 1/3 tsp refined salt, 1/3 tsp monosodium glutamate, 1/4 tsp allspice powder, a little minced onion and ginger, and a little pepper and salt.

Preparation:

1. Soak sweet potato vermicelli in clear water in advance, take it out and drain it before chopping it.

2. Wash pork or beef and chop it into minced meat, the thickness of which is almost the same as the minced meat we usually wrap in jiaozi.

Steps:

1. Add minced onion and ginger and appropriate amount of water into the meat stuffing, and beat it in the same direction until it is strong, then add starch and beat it evenly.

2. Add vermicelli and mix well, then add refined salt, monosodium glutamate, spiced powder, soy sauce, Shaoxing wine and pepper salt to taste, and mix well to make a thousand-seed stuffing. This thousand-seed stuffing should be picked up to the extent that it can basically be shaped. It is too soft to flow out in the pot and too hard to make. All this is based on experience, and there is no data to refer to.

3. Add enough water to the steamer and put it into the grate. Wash and squeeze the cage cloth, then spread it on the grate, boil it, and then spread the bean curd skin on the cage cloth and cover it with a layer of bean curd skin.

4. Next, spread the thousand-seed stuffing on the tofu skin, spread it flat with a thickness of about two fingers, smooth the surface with a little water, cover the lid, and steam it for about 1 hour.

5. When the thousand seeds are steamed to about 9% maturity, open the lid, beat the eggs evenly, pour them on the surface of the thousand seeds, smooth them, and continue steaming for a few minutes before serving.

6. After taking out the pot, cut it into long square strips with four fingers long and two fingers wide, and put it on a plate with a layer of sesame oil.

at this time, the sesame oil will be fragrant all over the house with the evaporation of hot air, and the egg skin will look shiny, fresh and delicious.

Key points of success:

1. The sweet potato starch in the meat stuffing is an essential key raw material, and the dosage directly determines the taste of the thousand seeds. Too much sweet potato starch is not delicious, and too little sweet potato starch is not easy to form.

2. When you beat the meat, you must always face the same direction. Don't be wrong.

3. The ratio of meat stuffing to vermicelli is also very important. Too much meat stuffing will make you tired, and too much vermicelli will make you dry.

4. If you don't use egg liquid, you can also use thin tofu skin or Chinese cabbage leaves instead.

5. Chinese cabbage leaves can also be spread on the cage cloth to replace the thin bean curd skin, mainly to prevent the thousand seeds from sticking to the cage cloth.

6. The most important thing to make Qianzi is to choose good raw materials, especially starch and vermicelli. You must choose real pure sweet potato starch and pure sweet potato vermicelli. Even if there is only one fake of these two raw materials, the Qianzi you make is not only bad in taste, but also easy to break when you cook in the pot. No matter how good your cooking is, you can't make delicious Qianzi.

7. Seasoning can be adjusted according to personal taste, which is not the point.

8. Don't eat the steamed thousand seeds immediately, but let them cool thoroughly before they can be used to make dishes, otherwise they will be easily broken.

9. When Qianzi is out of the pot, it should be completely dragged out of the steamer together with the cage cloth, and then the cage cloth should be removed after Qianzi is slightly cool.

1. When steaming, you must have a big fire, and the time should not be less than one hour. If the time is short, it is not easy to steam.

11. Before steaming the thousand seeds, you can sprinkle some dried red pepper shreds on the surface, and the egg liquid can only use egg yolk, so that the steamed thousand seeds are more beautiful and attractive.