How to make potpourri
Tianjin potpourri (commonly known as gabbage) is a unique local traditional snack in Tianjin, evolved from Shandong pancakes. In the early years in Tianjin, Shandong people, often the green bean pancake (Tianjin people called Gaba) cut into thin strips, mixed into the good marinade, with small ingredients to sell is very popular, and gradually spread throughout the city of Tianjin. Below, I will introduce you to the practice of potpourri, come and learn it!
Nutritional value of pot roast
Pancake fruit and gabbage are hot to eat, and so is the summer, they are both green beans as the main ingredient, accompanied by millet, so it can detoxify and clear away the heat, open the stomach and strengthen the spleen, dissolve the stagnation and cure constipation, good health, never get tired of eating, and alcohol can be relieved after drinking.
How to make pot roast
Method 1
Ingredients
Main Ingredients
150g of millet noodles, 150g of mung bean noodles, 360ml of water
Side Ingredients
Adjuncts
Adequate amount of sesame oil, salt. Thirteen spices appropriate amount, ginger powder appropriate amount, sesame paste appropriate amount, fermented bean curd appropriate amount, chive flower appropriate amount, chili oil appropriate amount, cilantro appropriate amount, garlic water appropriate amount, taste of fresh appropriate amount, chicken powder appropriate amount, appropriate amount of water, cornstarch appropriate amount
Steps
Part I: making potpourri
1. millet flour and mung bean flour 1:1 ratio, add the proportion of water is the total of millet flour, mung bean flour, and a A little more can be. Take this as an example: the total amount of millet flour and mung bean flour is 300 grams, add 300ml of water, mix well, this time some thick, and then add 50-60ml of water, try to add in, not too thin.
2. Preheat the electric cake pan, use the oil brush to brush the electric cake pan once, do not take a lot of oil.
3. Pour the batter in the electric cake pan after brushing.
4. Quickly spread into pancakes with a spatula.
5. When the pancake is up around the sides, flip it over.
6. Flip and bake for another 1-2 minutes to cook, about 4-5 minutes a pot pie.
7. Cook many pot pies in turn.
8. Stack the sheets on top of each other and cut into irregular strips.
9. Shake out the cut potpourri, let it cool, and store it in the refrigerator.
Part 2: Making the Marinade
1. Prepare the ingredients: cornstarch, ginger powder, thirteen spices, sesame oil, miso, chicken powder and salt.
2. Prepare the seasonings: cilantro, garlic water, fermented bean curd, sesame paste, chives flowers and chili oil.
Part 3: Combine the potpourri and marinade
1. Take the potpourri out of the refrigerator and warm it up on an electric pie pan.
2. Boil water in the pot, add thirteen spices and ginger powder, quickly reduce by half evenly.
3. Put in the Meiji Fresh.
4. Add salt.
5. Dry starch with a little . Water to mix well.
6. Pour in the starch water while whisking well.
7. Become transparent porridge can turn off the heat, and finally put the sesame oil and chicken powder to adjust the flavor.
8. Put the marinade into a bowl.
9. Top with potpourri.
10. Add the seasonings, mix and enjoy.
Method 2
Ingredients
(500 grams of rice, 500 grams of mung beans, chopped green onion, minced ginger, cilantro segments, peanut oil, sesame oil, powdered dashi, noodle sauce, soy sauce, five-spice powder, lye, wet starch, dried sesame seed flakes, sesame sauce, fermented bean curd juice, chili oil, etc.).
Method
(1) mung beans ground, sifted, soaked in water, then kneaded by hand, fished out the bean skin, impurities, control the remaining water, and soaked rice mixed, ground into a porridge.
(2) will be placed on a small fire, scoop the batter, spread into a paper-thin round pancake, cut into willow leaf shape.
(3) make brine, the first hot sesame oil, into the chopped green onion, ginger, coriander root, until fried golden brown, under the powdered spices, pasta sauce, pour soy sauce, open the pot and then poured into the basin. Then boil the water, put in the big salt and the prepared soy sauce marinade. When the pot boils, pour in soy sauce, the next big seasoning powder, five spice powder, ginger powder, alkali noodles, when the brine soup is open, thicken with water dough powder, and pour into the container.
(4) with part of the clean salt water will curd diarrhea open, and then with other salt water stirred together, add monosodium glutamate to mix well. Another spicy noodles fried in hot oil to apricot yellow, the oil, paste separate.
(5) Another dried spices cut into small elephant-eye slices, placed in hot sesame oil and fried until the outer skin crispy, poured into boiling water to cook. After boiling, pour in soy sauce, monosodium glutamate, and then open the pot, fish out the dried spices, and finally, thin the sesame sauce with sesame oil.
(6) When serving, put ? Gaba? Put into the container with the brinjal, mix it properly, serve it in a bowl and add curd milk juice, chili paste, sliced slices of dried herbs, sesame paste and chopped cilantro according to each person's taste.
The essentials of making potpourri
1. the pancake must be made of rice and mung beans, otherwise it will be soft and weak once the marinade is added;
2. the marinade should be appropriately thin and thick, and it should be light and not sticky;
3. pour the marinade as you eat and don't leave it for too long.
Characteristics of pot roast
Color, shape, beautiful, multi-flavor mixture, fragrant, light and refreshing. Garba? Tender and fragrant with bite, brine translucent and feel fresh. Coupled with the sweetness and coolness of mung beans, can clear heat, relieve summer heat, water, detoxification, therefore, every summer, is very popular.
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