vermicelli and vermicelli are the main ingredients for making skin dregs. vermicelli is equivalent to steaming the bones and muscles of skin dregs, but once frozen, vermicelli will be broken.
once the vermicelli is broken, the skin residue will not be stiff, and it will be easily broken at room temperature, and the eating taste will be greatly reduced.
skin residue can be stored in the refrigerator, generally speaking, it is no problem to store it for about ten days.
Skin dregs can be fried and stewed. It has a strong taste, delicious taste, fragrant but not greasy, and a long aftertaste. It is a famous local food in southern Hebei and northern Henan.
There is also a historical legend about skin dregs. It is said that a long time ago, there was a poor family in Anyang City, Henan Province. Friends came to the family and had no money to buy meat.
So I planned to use vermicelli and vermicelli at home as a cauldron to entertain the guests, but unfortunately the vermicelli was used up, leaving only a pile of vermicelli residue.
So this family cooked the crushed vermicelli and vermicelli together. Because it was too thin, it was covered with vermicelli. When the food cooled, it was a bit like bean jelly.
So, the host cut the cooked food into pieces, put it into the pot with other vegetables and tofu, and made it into the usual "big bowl of braised dishes" for the guests to eat.