Accessories: beef, corn, green and red bell peppers, green onions, ginger

Seasoning: salt, stock extract, cooking wine, soy sauce, oyster sauce, cornstarch

Cooking method:

1, glutinous rice potpourri over the oil to deep-fry a little bit, take out the rolled into a cylinder shape, cooled to a fixed shape standby;

2, beef with salt, cooking wine, stock extract, water starch marinade for a few moments, and then slip through the oil and take out, leave the bottom oil, the next onion, ginger sauté, put beef, corn, green and red peppers stir-fry, add salt, broth, cooking wine, oyster sauce, soy sauce seasoning, hook a little thickening out of the pan, one by one, loaded into a good potpourri rolls to be eaten.

Features: Glutinous and flavorful, crispy and fragrant.

1, the potpourri of the oven

Put the good rice in the baking cookies square baking tray, and then use a rice spoon to flatten the rice, compacted into the oven, with the temperature of the warm, the rice cake baked dry, (generally need a day, I usually start drying in the morning, and then let it there, do their own thing, before going to bed at night to take out), in the midway You can take out the half-dried rice crackers and cut them into small squares with a knife, then flip them over.

After the completion of the bag with a ziplock bag, when serving in the frying oil a fried, see the huge, and was golden brown can be.

2, fried potpourri practice

1) raw materials processing rice soaked in water for 3 to 4 hours, washed, fished out and drained.

2) Steaming Soak and wash the rice into the steamer, steam 30 to 40 minutes. Requirements for rice grains cooked but not rotten, no white heart.

3) Pressing Take the steamed rice out of the steamer, spread it out to cool, and press it with a pasta press. Or roll with a rolling pin can also be, and then cut small pieces. Press several times to ensure a crispy texture after deep frying. Uh ...... this step is very tiring, you may want to consider letting the leading comrade down to labor

4) Deep Frying Put vegetable oil into an iron pot, the amount of oil depends on the size of the pot. The oil will be burned until no oil froth bubbling when the pressed rice pieces into the pot and fry until light brown, pay attention to not frying scorched. Remove the rice from the pan and drain off the excess oil.

3, the practice of rice potpourri process

Rice potpourri is a snack food, crispy and delicious, popular.

(1) process Amoy rice → cooking rice → steaming rice → mixing → pressing → slicing → deep-frying → spray seasoning → packaging

(2) technical points ① Amoy rice, cooking rice, steaming rice: rice washed and de-sanded, put into the pot to cook into a half-cooked, fish out, and in the steamer to steam. ② Mixing Steamed rice add 2% to 3% shortening or palm oil, 12% to 16% starch, mix well. ③Pressing and slicing: Use a press to press the mixed material into 1 to 1.5 mm thick rice slices, and slice them according to the specifications of 3 cm × 2 cm. ④ Frying, spray seasoning: oil temperature of about 240 ℃, time 3 ~ 6 minutes, fried into light yellow fish out, drain the oil and sprayed with fineness of 60 ~ 80 mesh seasoning powder, and then packaged.

The above is just outside the sale of the general leisure with seasoning potpourri, we have homemade original potpourri, without adding any other ingredients. It is a specialty of our southern Anhui province, eat a special and close to the flavor. You can go to Taobao to look for the name "Hexin" potpourri. You can try to buy a little home to taste, the flavor is not ordinary.

Notice:

Potpourri is the burnt plate that forms on the bottom of the pot when you cook rice. With the potpourri can be made into many potpourri dishes, such as: "three fresh potpourri", "squid potpourri", "shrimp potpourri", "duck ding potpourri "and so on, not only colorful and delicious, and on the table when pouring the juice of the sound of giggling, you can enliven the atmosphere of the table. The key to a good potpourri is to fry the potpourri, how can you fry the potpourri well?

1. Choose a good pot of material pot of material to choose a uniform thickness, dry, slightly light yellow bottom of the rice pot. Wet is not easy to fry crispy, thin is easy to fry over the head, thick is not easy to make through, generally 5 to 7 millimeters thick is more appropriate, should be broken into 7 centimeters before frying the size of the block.

2. Master the fire and oil temperature This is the decisive factor in determining the quality of the pot. Frying potpourri to high temperature is appropriate, but not too high, too high is easy to lake, color black, affecting the texture. Oil temperature is low, not easy to fry crisp, soft top teeth. Generally to the fire, seventy percent of the oil temperature frying is better. Seventy percent of the initial frying oil temperature, frying oil temperature gradually increased, the oil temperature rose to eight or nine percent, the potpourri obviously swollen, crispness has reached the best, the potpourri is fried.

3. pay attention to the quality and quantity of oil frying oil is generally used several times cooking oil and new oil mixed together is appropriate. All with the old oil, the color is easy to turn black, all with the new oil, the color effect is not ideal. The amount of oil used for deep-frying should be more than enough; if it is less, it will not be easy to turn, the color will not be uniform, and the degree of crispness and thickness of expansion will not be consistent. Frying should be constantly turned with a slotted spoon, so that it is evenly heated and evenly colored. To be floating on the surface of the oil was egg-yellow, you can fish out of the plate, pouring has been burned good sauce, can be on the table.

Crispy potpourri:

Main ingredient: 150 grams of rice potpourri, cooked sesame seeds 5 grams. Peanut oil 500 grams (50 grams of oil), salt, sesame oil 5 grams.

Methods:

1, potpourri into small pieces, put into a dish to be used.

2, the first small pieces of potpourri sprinkled with a little water, and then the raw sesame seeds sprinkled on the potpourri, be sure to stick.

3, boil the pot of oil, until the oil temperature of 120 degrees, into the pot of fried until golden crispy into the plate, sprinkle pepper salt, and then drizzle sesame oil can be.

The following talk about pot dishes

Pot dishes have a variety of, such as pot chicken pieces, pot shrimp pieces, pot dishes have a variety of, such as pot chicken pieces, pot shrimp pieces, pot three fresh, pot fish slices, pot meat slices, pot sub-bursts, pot fresh explosion, pot sea cucumber, pot squid, pot veggie and so on.

Pot Chicken Slices: one of the famous dishes of Sichuan flavor. The color of the dish is golden, sweet and sour with a slight spicy flavor, crispy and delicious. Color, taste, aroma, shape are good, especially the sound to win, people eat all after the clap. Its practice:

Take chicken breast meat, plus pepper, monosodium glutamate, cooking wine, salt and other raw marinade code taste, and then egg whites, dough powder hanging paste, into the large frying pan first slide a little bit, followed by green onions, ginger, sugar, soy sauce and other condiments, together with the magnolia slices, portobello mushrooms, ham and other ingredients together with the hanging juice, stir-frying; and then take the pot of 150 grams of bar, to peanut oil burned to 70 ℃ poured into the oil after a natural unfolding, the color becomes yellow and out, placed on the plate, put on the table. plate, put on the table. At this time the chicken slices out of the pot, poured into the pot on top of the bar. Only the bar bar ringing, spit fog spray incense, that is.

Pot meat:

Raw materials: tenderloin, rice potpourri, yucca slices, mushrooms, pea shoots

Practice: 1, tenderloin to go all the white tendons, cut into thin slices horizontally, salt, pepper, cooking wine, monosodium glutamate mix; and egg white soybean meal hang good pulp.

2, mushrooms de-tipped into slices, yucca slices cut into thin slices. Onion cut into knots, ginger, garlic slices, pickled chili pepper deseeded and cut into diagonal blades. Potpourri break into 5 cm square pieces. With soy sauce pepper, water bean powder, etc. Add fresh soup to the gravy.

3, frying pan on the fire, under the oil is hot, the meat into the pan fried loose, slippery, poured into the funnel. Pot to stay in the bottom of the oil, under the mushrooms, magnolia slices, pickled peppers, ginger, garlic, onions, a little fried, under the meat slices fried, cook the gravy, under the pea shoots, a little collection, start the bowl, the pot of potpourri into the boiling veggie oil pot, fried to yellow. Floating that is fished out.

4, loaded into the nest plate, and poured a small amount of boiling oil, the pot and fried meat on the table at the same time, while the oil is hot and fast that is, the meat will be poured in the pot on the pot is complete.