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

⒈ process

Amoy rice → boiled rice → steamed rice → mixing → pressing → slicing → deep frying → spray seasoning → packaging

🙂 Technical Points

(1) Amoy rice, boiled rice, steamed rice: rice washed and de-sanded, put into a pot and boiled into half-cooked, fished out, and steamed in the steamer.

(2) Mixing: Add 2% to 3% shortening or palm oil, 12% to 16% starch to the steamed rice and mix well.

(3) Pressing and slicing: use a press to press the mixture into 1 to 1.5 mm thick rice slices, sliced to 3 cm × 2 cm.

(4) deep-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 purposes of seasoning powder, and then packaged.

[edit]Production method 2

1, raw material ratio 500 grams of rice, 50 grams of starch, a little lard.

2, the production method

① the panning of the rice into the pot, boiled to half-cooked fish out, and then into the steamer steamed.

② mix a small amount of lard while it is still hot, when the rice is cooled to room temperature, mix in starch.

③ Roll the rice by hand into a 2mm thick rice sheet, then cut into appropriate small slices with a knife.

④ Put the appropriate amount of vegetable oil into the pot and heat it, when the oil is hot, put in the rice slices, fry them until light yellow and then fish them out, control the excess oil and then sprinkle them with the seasoning powder to be ready.

[edit]Squid Potpourri

Ingredients

150 grams of hairy squid, 50 grams of fat and lean meat, 15 grams of asparagus, 15 grams of mushrooms, 50 grams of potpourri, 7 grams of soy sauce, 1.5 grams of salt, 3 grams of monosodium glutamate, 5 grams of cooking wine, 8 grams of balsamic vinegar, 1 gram of pepper, 250 grams of soup, 8 grams of diamond powder, 10 grams of lard, 8 grams of sesame oil, 800 grams of vegetable oil (about 30 grams of consumption), 8 grams of vegetable oil. 800 grams (about 30 grams).

Practice

Squid scraping impurities, first cut into about 3 centimeters long and 10 centimeters wide block, and then batch into even pieces, soaked in water, hot pan into the lard, first the minced meat into the pot stirring scattered, cooking wine, add soy sauce, salt, soup, into the squid, bamboo shoots, mushrooms, slightly rolled a little bit, add monosodium glutamate, followed by thin thickening with water diamond powder, add sesame oil, balsamic vinegar, sprinkle pepper and stir well. Add sesame oil, vinegar, pepper and stir well. Hot pot into the vegetable oil, until the oil is burned to 90% hot, the pot of money broken into pieces, under the boiling oil pot frying until golden brown when fished out, installed in a deep round pot, then squid into the pot of pots and pots that is complete.

Characteristics: golden color, hot and sour crunchy, tender.

[edit]Shrimp Potpies

Potpies are very varied in Sichuan restaurants, but only in the ingredients used for the toppings and the flavors are varied. It is said to have been researched by Mr. Chen Guofu, a political commentator, and is also known as the "world's first dish" because it is nutritious and tasty. During the war, this dish became more popular, and there were names such as "One Thunder", "Bombing Tokyo", "Bombing Nanking" and "Bombing Moscow". " and other names, because the deep-fried pot of rice topped with thickened toppings, will make a big sound. Solid so do this dish to color, aroma, taste, sound of the four have both, only qualified, at present in the mainland this dish also has a very beautiful name called "peach blossom pan".

Ingredients

Shrimp, lean pork, mushrooms, cooked green beans, potpourri (two-inch square), salt (for pickled shrimp), wet cornstarch (for pickled shrimp, pickled meat), soy sauce (light) (for pickled meat), broth, ketchup, sugar, vinegar, sesame oil

Method

① Shrimp cleaned and mixed with shrimp marinade material. Cut lean pork into shreds and mix with the marinade, marinate for a few minutes. The mushroom is soaked in warm water, remove the tip and cut into thin julienne.

② in the frying pan cooked six tablespoons of oil (about eight mature can be), fried pork shredded, then shoveled out on a plate, and then burn the remaining oil in the pan, pouring shrimp stir-fry on high heat, served in the shredded pork together.

③ put down the shredded mushrooms in the frying pan, and injected into the broth to boil, and then add tomato sauce, soy sauce, sugar, vinegar, salt to taste, to be again after the boil, that is, with the water of the wet thickening of cornstarch, so that the juice thick, and then fried pork and shrimp and cooked green beans and so on to join the interceptions, and finally poured down a little sesame oil. The last thing you need to do is to add a little sesame oil. Change the heat to low and keep it warm (in too much boiling to avoid drying out the soup).

④ will be six cups of oil in another pot to cook very well, put into the pot with a high fire puffing, until the color becomes yellow and crispy when the fish out (oil do not drain too dry), installed in a deep dish (or a large bowl), with shrimp material (held in another bowl) together quickly on the table, pour down the shrimp material to the pot on the pot, when there will be a burst of oil sound, you can quickly serve.

Tomato shrimp pota

Ingredients:

175 grams of shrimp pota 100 grams

1 egg white 125 grams of salsa

2 grams of monosodium glutamate rice vinegar 10 milliliters

15 milliliters of wine 10 grams of sugar

50 grams of wet starch 1250 milliliters of salad oil

4 grams of fine salt <

Method:

① shrimp in cold water rinse until white, drain, put into a bowl, add 2 grams of refined salt mix, into the egg white, with chopsticks, beat until there is mucus, and then add 25 grams of wet starch mix, slurry through to be used.

② with not burnt potpourri, scrape all the rice particles, cut into a diameter of 4 cm diamond-shaped pieces, baked until dry and crisp.

③ After the pot is hot, slip the pot, the salad oil to about 100 degrees hot, pour in the shrimp, use chopsticks to scratch to the jade white, pour into the funnel, drain the oil. Place the pot on medium heat, put 300 ml of water, add 2 grams of refined salt and wine, tomato sauce, sugar, monosodium glutamate, when the soup boils, mix with rice vinegar and 25 grams of wet starch, thin thickening, and then shrimp into the pot, stirring after the start of the pot on the plate.

④ pot clean, under the salad oil, high heat to about 230 degrees, pour into the pot, turn with a slotted spoon, deep-fried to golden brown when picked up, served in a bowl, immediately and tomato shrimp sauce at the same time on the table, the juice poured on the top of the pot, that is, issued a "squeak" sound of cracking.

Shrimp Potpies in Hot Sauce

Name Shrimp Potpies in Hot Sauce

Cuisine Korean

Characteristics Sauce red, spicy, sour, salty and sweet, distinctive

Ingredients

300 grams of shrimp, 25 grams of peas, 25 grams of canned bamboo shoots, 15 grams of cooked ham, 100 grams of hot sauce, 10 grams of sugar, 5 grams of salt, 10 grams of vinegar, 5 grams of MSG, 5 grams of chicken, 10 grams of vinegar, 10 grams of chicken broth, 10 grams of tomato sauce, 10 grams of vinegar. grams, 5 grams of monosodium glutamate, 1250 ml of chicken broth, 35 grams of water starch, 10 grams of green onion and ginger, 1 egg, 1 kg of peanut oil (consumed 100 grams), 500 grams of chicken oil (consumed 50 grams), 15 grams of dry starch, 150 grams of dry potpourri

The process of making

① shrimp rinsed clean, drained, put into a bowl, egg white, salt, dry starch slurry, and wait for

② burned shrimp, fresh peas 25 grams of canned bamboo shoots 25 grams of cooked ham 100 grams, sugar 10 grams, 5 grams of refined salt, vinegar 10 grams p>

② hot pot, put cooked chicken oil, burn 60% hot, into the shrimp paddle cooked, poured into a leaky spoon, drain the oil. The original pot to stay 25 grams of chicken oil hot, put the end of the onion and ginger stir-fry, then add spicy sauce, stirring until the oil is red, that is, add chicken broth, salt, monosodium glutamate (MSG), sugar, vinegar, peas, bamboo shoots, ham diced, after the boil, into the water starch thickening, put shrimp, dripping into the cooked chicken oil, out of the pan, bowl

③ net pot, put the peanut oil, burned when the eight into the heat, the broken into the size of the money pot into the pot, speed, was light yellow, fish out, and then put it into the pot, the oil is not a good choice. light yellow, fish out, oil control, loaded into a deep pot quickly on the table.

④ edible, the bowl of soup to the pot on the water, can

[edit paragraph] sea cucumber pota

raw materials

200 grams of sea cucumber, pota 100 grams, 30 grams of green onions, 20 grams of ginger, 200 grams of soy sauce, 20 grams of yellow wine,

1 gram of monosodium glutamate (MSG), 1 gram of pepper, 15 grams of wet starch.

Production:

⒈ sea cucumber cut into slices, broken into small pieces of potpourri, ginger patted loose with a knife;

🙂 frying pan on the water, into the vegetarian oil a little, into the green onions, ginger sautéed, into the sea cucumber, cooking into the yellow wine, slightly burned, injected into the water 1000 grams, boiling sea cucumber draining;

揻 original pot of water, rinse, put the soup in a large bowl, after the boiling add Fine salt, monosodium glutamate, use wet starch to thicken the gravy, sung into a large soup bowl, sprinkle pepper;

sung at the same time in the burning sea cucumber soup, take another pot, add veg oil, burned to ninety percent of the oil temperature, put into the potpourri fried to golden brown when fished out to drain the oil, loaded into another bowl of soup, quickly on the table, the sea cucumber soup poured into the bowl of potpourri into the ready to be done.

[Edit] Crab with meat in potpourri

Ingredients

Crab with meat in potpourri, about 750 grams, 150 grams of rice potpourri, 30 grams of fresh shrimp, 30 grams of fish maw, 30 grams of ham, 30 grams of mushrooms, 30 grams of green peas, 10 grams of pickled chili pepper, 5 grams of ginger, 10 grams of garlic, 20 grams of green onions in the ear of a horse, salt, pepper, cooking wine, monosodium glutamate and fresh soup, Dry and wet starch, refined oil 1500.

Production method

① meat crab slaughtered and cleaned, chopped off the tip of the foot, chopped into small pieces; fresh shrimp cleaned, with fine salt, pepper, cooking wine, water starch to catch the batter; fish belly cleaned, cut into diamond-shaped slices; ham, mushrooms are cut into slices; green soybeans cleaned; with fine salt, pepper, cooking wine, monosodium glutamate, fresh broth, wet starch and other pairs of zi juice. All standby.

② frying pan on the fire, into the refined oil is hot, first into the pickled chili pepper section, ginger, garlic and horse ear onions burst incense, then into the shrimp slip loose, then into the fish maw slices, slices of ham, slices of mushrooms and green beans stir-fried, cooked into the sauce, to be thickened and cooked into the pot pot after loading into a large bowl.

③ net pot heavy on the fire, put the refined oil hot, the crab pat even dry starch, into the pot to fry, pick up and set into the plate, and then will be broken into small pieces of the pot, into the frying pan until golden and crispy, pick up and set into the plate, along with the big bowl to the table, and then in front of the guests, the bowl of soup and the contents of the dish poured in the crab and pot on the pot, that is, into.

Characteristics

The crab meat is tender and the potpourri is crispy.

[edit paragraph] potpourri seasoning powder production

① spicy seasoning powder ratio: 20% monosodium glutamate, 2% chili powder, 76% salt, pepper powder 2%.

② cumin seasoning powder ratio: salt 60%, cumin 28%, ginger powder 3%, pepper 9%.

[edit]Sliced Pork in Potpourri

Ingredients

300 grams of pork tenderloin, 100 grams of rice potpourri, 50 grams of yucca slices, 50 grams of mushrooms, 50 grams of mushrooms, 50 grams of pea shoots, 100 grams of green onions, 5 grams of ginger, 10 grams of garlic, 10 grams of pickled chili peppers, 10 grams of soy sauce, 2 grams of pepper, 20 grams of cooking wine, 1 gram of monosodium glutamate (MSG), 25 grams of white sugar, 15 grams of vinegar, salt 3 grams, 25 grams of egg white, 30 grams of soybean flour, 250 grams of vegetarian oil, 100 grams of lard, 50 grams of fresh soup.

Production process

⒈ pork tenderloin to exhaust the white tendons, cut into thin slices crosswise, with salt, pepper, cooking wine, monosodium glutamate mixed well; and egg white soybean flour hanging good pulp.

⒉Mushroom de-tipped sliced into slices, yucca sliced into slices. Onion cut into knots, ginger, garlic slices, pickled chili pepper deseeded and cut into diagonal blades. Break the pot roast into 5cm square (or round) pieces. With soy sauce pepper, cooking wine, monosodium glutamate, sugar, vinegar, salt, water bean powder with fresh soup to the gravy.

3 frying pan on the fire, under the lard hot (about 180 ° C), the meat into the pan fried loose, slippery, poured into the funnel. Pot to stay in the bottom oil, under the mushrooms, magnolia slices, pickled chili, ginger, garlic, onion, slightly fried, under the meat slices fried, cooking gravy, under the pea shoots, a little collection, start the pot to fill the bowl, potpourri into the boiling veggie oil pot, fry until yellow. Floating that is fished out, 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 quickly that is, the meat will be poured in the pot on the pot that is complete.

Characteristics

The form of serving is chic, the sweet and sour flavor is strong, the meat slices are tender, and the potpourri is crispy.

[edit]Sweet Potato Potpourri

Sweet Potato Potpourri is a flavorful snack food made from fresh sweet potato and top quality glutinous rice. With a sweet, crispy, tasty features, loved by urban and rural people. The production method is:

⒈ raw material selection Select fresh, no mechanical damage, high dry matter sweet potato 10, cut off the rhizome, washed with water. Another selection of sticky glutinous rice 1, water washing, soaking 30 minutes to drain.

⒉蒸制 Put the sweet potato and glutinous rice into the pot, add water. Steam over high heat and cook through, standby. At the same time add a small amount of concentrated sugar water to increase the sweetness and flavor.

Singing Mud Take a clean sheet and lay it flat in the sun mat, and press the corners with something heavy. Pour the sunglasses slowly onto the sheet, and then use a plasterer's boring machine (cleaned and sterilized) to wipe the sheet evenly. The thinner the smear, the better. And then in the mud paste on the wipe flat sprinkle a layer of sesame seeds.

Be careful with the drying of the two people were lifted up the two corners of the sheet, gently placed on a bamboo pole in a cool ventilated place to cool dry, in order to prevent sun exposure to dry cracks. And then the drying sheet face down on the sun mat, with a wet towel will be soaked sheet, quickly peeled off a piece of potato skin, drying or drying, in order to prevent mold and mildew, with scissors cut into a variety of shapes 3.6 × 6.6 (cm) square after collection.

Selective frying The dried potato skins in 140 ~ 160 ℃ vegetable oil frying 3 ~ 5 seconds, to the surface of the potato skins gradually yellow and not burnt when removed from the oil, that is, for the finished product. Dried potato skins can be eaten as you fry.

Borrow storage inner packaging using composite plastic bags sealed, placed in a low-temperature dry place. Or put in a small mouth cylinder with a cloth can be tightly plugged. Shelf life of up to 6 months or more.

[edit]Tea-scented rice potpourri

I. Ingredients

Japonica rice, tea, refined vegetable oil, lard, starch, salt.

Second, the process

Selection of raw materials

Amalgamation → soaking (plus tea) → steaming → cooling → ingredients → rolling → slicing → deep frying → draining → packaging

Third, the main points of the operation

⒈ raw material selection: selection of high-quality polished round-grained rice as raw materials, screened in addition to the impurities, cleaned.

⒉茶汁提取：Extraction of tea juice for soaking rice and rice. The appropriate amount of tea over 120 mesh * tea with boiling water for 10 minutes, and then filtered, so repeat the operation 3 times, the filtrate mixture, add the appropriate amount of color preservation agent standby, the tea residue to be kept until the rice is cooked and added.

⒋⒋⒋⒋⒋⒋⒋⒋⒋⒋⒋⒋⒋⒋⒋⒋⒋⒋⒋⒋⒋⒋⒋⒋⒋⒋⒋⒋⒋⒋⒋⒋⒋⒋⒋⒋⒋⒋⒋⒋⒋⒋⒋⒋⒋⒋

Careful cooling: the end of the cooking of the rice natural cooling, water vapor, the purpose is to rice loose, not further softening, not stick into a ball, and not sticky rolling piece of apparatus.

Add selective ingredients: add appropriate amount of lard, wheat starch and tea in the cooled rice.

Borrow Rolling and Slicing: Press into 5 mm thick slices in a rolling mill and cut into 4 cm x 5 cm cubes.

Frying: the cut slices are fried in vegetable oil at a temperature of 190-200°C, moving quickly to minimize the loss of nutrients in the tea.

µ µ Seasoning: The traditional method of adding MSG, salt, paprika, pepper, pepper, five-spice powder, etc., a variety of seasonings, to make spicy, beefy, seafood, five flavors, etc., or not add other seasonings, only MSG and salt, to maintain the flavor of the tea.

* "eye" for non-standard units, in order to use the convenience of this entry is still retained. The rough conversion formula is: particle size d (mm) = 16 / mesh.

[edit]Three fresh potpourri

Delicious Chinese food network

Food ingredients:

Squid, meat skin, sea cucumber, rice, bamboo shoots, shrimp, green onions, shredded ginger

Production method:

1, first of all the raw materials are cut into small segments, washed, and then next to open the frying pan.

2, the rice compacted into the frying pan fried, fried to golden brown can be fished out of the plate to be used.

3, after frying the potpourri, you can start frying the ingredients, because the shrimp is relatively tender, so the first pan slightly over the oil can be, and then the bamboo shoots, sea cucumbers, squid into the pot, add salt and ginger, slightly simmering for a while, almost cooked shrimp can be poured into.

4, the last will be fried with the material while hot dripping in the pot on top, in the crackling sound of the oil explosion, like a thunderstorm like a hook appetite.

[Editorial][1]Bad Potpourri

When simmering rice, because of the fire and pot, usually rice cooker, often in the bottom of the pot to form a layer of dry and hard, sometimes slightly yellowish material, known as potpourri. If it's not serious you can remove it with a spatula, or failing that, you can soak it in water. To prevent this kind of potstick, you need to control the degree of water when simmering rice, and be careful not to exceed the time. And when the potpourri is burnt. This is when a carcinogen, benzo(a)pyrene, is produced in the potpourri. It is recognized as one of the most carcinogenic poisons in the world. At this point, the potpourri should not be eaten. If you eat it for a long time, it may lead to cancer.

[Edit Paragraph]Origin of potpourri

"Potpourri" name out of Anhui (reproduced)

When I was a kid, my family was in the countryside, and I wanted to eat some potpourri after eating two or three bowls of rice every meal. Some children are sweet-talking, and will ask adults to say: "Give a piece of potpourri fragrant mouth ah!" Adults would scrape the rice out of the pot, leaving the potpourri sticking to the pot, and then put the remaining fire under the stove to a stroke, or slightly add a slight fire, the potpourri would crisp up in the heat and naturally peel off, and we could eat the crispy and flavorful potpourri. When cooking rice, if a few slices of salted meat steamed on top of the rice, the meat oil flows into the potpourri, the potpourri crispy, crunchy, but also with a slightly salty flavor, even more delicious. The first thing you need to do is to put your nose in front of your mouth and smell it for a few seconds.

In the past, urban and rural residents are very poor, panba generally do not allow people to eat at random. Often save up the potpourri, sun-dried collection, waiting for the spring shortage of live tight, food hunger. Therefore, some people along the river in Anhui and southern Anhui are not allowed to eat pots of food, they call pots of food called "leaning", as the days of famine and disaster "rely on the mountain".

Not only can the pot can be used as a snack, as food, it can also be used to make many dishes. According to legend, Emperor Qianlong down south, had a small restaurant dining, ate with shrimp, chicken wire, chicken broth boiled marinade poured on the spot in the deep-fried potpourri, suddenly deep-fried sound, the fragrance of the nose, Qianlong tasted, felt crispy and delicious, food interest, they asked what this is the dish, the owner laughed and said: "This is called a burst of thunder on the ground." Qianlong said: "This dish can be called the world's first dish." Since then, "the world's first dish" has become a traditional dish retained in many places. Today, the catering industry has been widely used in potpourri dishes, mushroom potpourri, squid potpourri, sea cucumber potpourri, dried scallop potpourri, fish maw potpourri, burnt materials are similar, varying. The food industry is also in the potpourri on the article, processed square and round different shapes of packaging potpourri, that is open and ready to eat.

The origin of the pot should be in Anhui. Beijing Evening News on June 4, 1994, Mr. Li Zhiwen "" potba "examination of the source of an article, that potba was potba, the original is a local color with the Anhui language in a word. Tongcheng school of literature in the late Yao Yong Park's "old news essays" can be proved, which recorded Wang Zhi Yi's words and deeds --- "Wang family door system military", there is such a paragraph of the account:

Taihu Li Mushan (Chang Sen) and Gong (Wang Zhi Yi) at the same time in the government, and have a reputation for honesty, then known as the wang! The people of the time called Wang BaiCai, Li PanBa. The people of the time called Wang Baike and Li Panba. Panba, the Anhui language, said that the bottom of the burnt rice. Accordingly, it can be seen that the modern Chinese word "wanba" is evolved from "wanba" in the Anhui language; "ba" is not a simplified version of "ba", as in the case of "wanba", which is a simplified version of "wanba". "The simplified word, such as Zanba did not simplify to" Zanba ". We are tasting the crispy and fluffy panba at the same time, its origins, but also can be seen in the Anhui people on the national food and the the thesaurus of a small contribution.

[edit]The pot of life-saving revelation

Chen Zhai is a junior officer of the Jin Dynasty, from childhood, love food, simple and thrifty good habits. One day, he went to the kitchen, saw a lot of pots and pans were thrown, it is a pity, so he ordered the cook to put away, do not waste. He ordered the cook to collect the potpourri and not to waste it. There were several sacks of potpourri in this way. Then there was a war, and their army lost the battle. They had no food and were starving. Chen Zhui suddenly remembered those potpourri. They devoured them. In a few days, waited until reinforcements arrived.

So, this story tells us: we should develop the love of food from childhood, and we should remember it tightly all the time, no matter in any place, environment or life. It may help you when necessary. Every grain of food is hard to come by, are farmers hard work item in the hot sun, braving the rain to plant out, this every grain of food is the farmers' heart and soul, every day get up early in the morning and work hard and come by. There is such a poem: "The day of the hoe is the day of the law, the sweat drops under the soil. Who knows what is on the plate, every grain is hard work. Therefore, we should cherish food. If each person wastes food, then this country has wasted uncountable amount of food. Therefore, I am here to call on all of you: always remember to cherish food, not only for your own sake, but also for the sake of the country's interests.

[Edit Paragraph]Old Words New Explanations

Guo Furong's fans, known as potpourri.

[edit paragraph] Therapeutic value

Scorched rice attached to the bottom of the pot when cooking. Also known as pot coke, rice coke. The best is the one that is burnt and thick.

The flavor is sweet and flat. It can strengthen the spleen, eliminate food, and stop diarrhea. Used for weak spleen and stomach, indigestion, diarrhea. It can be used alone in powdered form (Golden Powder), or combined with other spleen-healthy and food-eliminating medicines such as Lianmi, Shenqu, Hawthorn, and Chicken Neijin to make pills and bulk. Each time with 10~15g.

Alias pot coke, coke potpourri, rice coke.

Sexual flavor is warm and dry, sweet and bitter.

Attributed to the spleen, stomach, large intestine meridian.

Functions thick stomach and intestines, help digestion.

Suitable for: weak stomach and chronic gastritis, people who do not think about food; spleen deficiency, indigestion, chronic diarrhea of the elderly, children should eat; after the disease, weak digestion, food accumulation of abdominal pain should be eaten.

Contraindication: diabetics should not eat; dry syndrome and yin deficiency and hot people should not eat.