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Drinking on an empty stomach can harm your stomach and liver, so snacks have become a must-have at the wine table. It is also a pleasure to chat while eating and drinking. In Henan, there is such a dish that goes with drinks. The older generation regards it as a favorite and a must-have for drinking, but the young people are a bit disgusted with it because it is ugly. Some people may have guessed that it is braised rice. Of course, it is called in different places. It’s also different, just like Hebei calls it Pi Zha.

As a traditional specialty snack in the north, many people miss the deliciousness of braised rice because of its appearance. It uses natural and nutritious ingredients, is tender and smooth in the mouth, and can be eaten cold or stir-fried. Its delicious taste It is incomparable to other ingredients. Friends who are interested should try making this special snack.

Stew

1. Boil water in a pot, prepare a handful of vermicelli, put cold water into the pot, boil the water over high heat first, then turn to medium heat and cook for 3 minutes. Boil the vermicelli until it becomes soft, pour it out when there is no hard core, and rinse it with cold water a few times.

2. Then control the moisture, place it on the chopping board and chop it into pieces for later use.

3. Half a carrot, cut into small pieces; a few shiitake mushrooms, chopped into pieces, the more chopped the shiitake mushrooms, the stronger the flavor; one shallot, cut into chopped green onions; a piece of ginger, Cut the ginger into pieces and put them all together for seasoning.

4. Add 2 grams of salt, 1 gram of chicken powder, 1 gram of pepper, 1 gram of MSG, a little sugar, 10 grams of oyster sauce for freshness, and 3 grams of dark soy sauce for color.

5. Prepare 100 grams of dry starch, dissolve it with appropriate amount of water, and mix it into a thicker paste. Pour it into the filling and stir in one direction until the filling forms a ball.

6. The starch here is mainly to increase the viscosity of the filling and prevent it from being too much. Just stir the filling until it is loose but not scattered. If there is too much starch, the stew will easily become hard. Without Transparency and elasticity are not enough.

7. Prepare a deeper plate and brush the bottom and sides of the plate with vegetable oil to facilitate unmolding.

8. Then pour the prepared filling into the tray, press it flat and prepare for steaming.

9. Boil water in the pot, put a grate on it, boil the water first, then add the flattened fillings, cover the pot and steam for 20 minutes.

10. After 20 minutes, the filling has been steamed and solidified, and the stew is ready. Take it out of the pot and let it sit for a while to cool.

11. Then turn the cooled stew upside down on the chopping board and cut it with a knife. You can feel the jelly-like elasticity of the stew, which is very firm and smooth. Cut the steamed stew into pieces. Small pieces, placed on a plate and ready to serve.

Okay, this simple and delicious steamed stew is ready. It can be eaten cold, stir-fried, or in hot pot.

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