Anyang leather residue

2024-04-21 21:15:57 859

Pi Zha is a famous food in Anyang and one of the three treasures of Anyang. It is made by mixing vermicelli with seaweed, scallions, garlic slices, ginger, and lard, and steaming it with high broth. It can be fried or stewed, and stir fried vegetables can be used as soup. It is delicious and has a unique flavor< Br>

Details of ingredients

Technique

difficultybeginner
workmanshipsteam
tastesalty and savory
timean hour

Steps to make Anyang leather residue

1. Put the noodles into boiling water and cook until soft, then take them out.
2. Add sweet potato starch to the broth and mash it into a juice (the water I added), not too much water
3. Cut scallions, ginger, and garlic into small pieces.
4. Take a bowl and add the noodles. Add chopped scallions, ginger, garlic, shrimp skin, salt, chicken essence, thirteen spices, and Sichuan pepper powder and mix well.
5. Add an appropriate amount of starch juice, sesame oil, and scallion oil. (I didn't use high soup or meat oil, so I added some scallion oil.)
6. Mix directly by hand.
7. The mixed noodles are coated with starch juice on each one.
8. Take a flat plate and brush it evenly with a layer of oil
9. Spread the noodles evenly on the plate.
10. Dip your hands on the starch juice and pat the surface flat.
11. Put it in a boiling steamer for about 50 minutes.
12. Take it out and let it cool.
13. Finished product drawings
14. The steamed skin residue is semi transparent, soft and elastic to the touch, with a strong aroma and a smooth and chewy taste.