Shaanxi Famous Food--Tutuan
Overview
The bright moon of the Qin Dynasty and the Pass of the Han Dynasty were about to end.
Tags
Ingredients
Steps
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After the water boils, turn to low heat, stir the cornmeal with your hands and sprinkle it into the pot. Finally, sprinkle in 1/3 of the cornmeal flour. Be careful not to form large dough lumps, and then stir continuously in one direction for about 15 minutes.
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The batter will become thicker and thicker. Wait until you can hold the chopsticks or spoon upright and then stop the heat. You still need to continue stirring for a few minutes to avoid residual heat from burning the bottom. After it cools down slightly, pour it into a square shallow plate and smooth it out to cool.
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Prepare the minced garlic, minced onion, ginger, garlic, tomato cubes and leek segments. Choose some spicier peppers and cut them into rings for later use.
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Heat the cold oil in the pot and simmer the bottom of the pot until fragrant. Add the chili rings and stir-fry until they change color. Pour in the tomato cubes and stir-fry out the red oil. Sprinkle some diced cabbage, add half of the balsamic vinegar, add water and bring to a boil. Just before serving, add a little sugar and salt, then pour in the other half of the balsamic vinegar, bring to a boil and then turn off the heat.
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Pour the minced garlic with oil and set aside. Fry the leeks until they change color and set aside. After the dough pieces have cooled down, cut them into strips with a knife, put them into a bowl, pour the sour soup on them, add minced garlic, add some leeks, pour in the spicy oil, and you're done with a bowl of spicy and sour dough.
