The taste of hometown---Pot on the side of the pot
Overview
Dingbian paste (also known as Guobian paste) is a famous snack in Fujian. It is paired with meat pie and other food. It is a local breakfast delicacy and has been spread to Taiwan and other places. It is made by grinding rice and water into a thick slurry, spreading it on the side of the pot, shoveling it into the shrimp soup being cooked after it is half cooked, and cooking it. Pour your favorite ingredients and condiments into a clear soup in an iron pot, and set it on fire. When the upper part of the iron pot is heated, apply peanut oil on it. Then pour the pre-prepared thick rice milk evenly around the inner edge, dry it, shovel it into the soup, and simmer for a while. It will be soft and fragrant. Almost every household in Fujian can make Dingbian paste, and snack stalls of Dingbian paste are everywhere in the streets in the morning and evening. In 1961, Zhu De tasted Dingbian paste in Fuzhou and said that such simple ingredients, such simple preparation, and such simplified eating methods have such attractive charm that it is really unforgettable after tasting it.
Tags
Ingredients
Steps
-
Ingredients: 1 plate of dried pot side paste flakes, 70 grams of lean meat, 70 grams of dried fish, 10 eggs, 6 fungus roots, seasonings: appropriate amount of salt, appropriate amount of MSG, 1 tablespoon of cooking wine
-
.Wash the ingredients and cut them into pieces for later use.
-
Heat the pot and pour in boiling water. When the water boils, pour the batter into the pot and cook until soft. Remove.
-
Beat the eggs evenly and set aside
-
Pour in the clear soup, then pour in the battered pieces from the side of the pot, add dried fish and lean meat slices.
-
Then pour in cooking wine to enhance the flavor
-
Pour in the egg mixture.
-
Pour in the greens. When the vegetables change color, add the seasonings and serve.
