Autumn and winter home cooked dish "shredded pork with lapi"-You Are Foodie

By Hedda
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Autumn and winter home cooked dish "shredded pork with lapi"

The weather in the north is getting colder and colder. Diet should be adjusted in time. It is good for your health to eat some hot and delicious food after you go home. Today, I will introduce a way to eat noodles in winter, which is also a favorite way for northerners, "shredded meat stewed lapi"."Lapi" refers to powder, which is made of mung bean starch. In some northern areas, it is called "lapi". It is commonly known as "peeling" because each piece of powdered dough has to be torn off by hand in the basin, that is, gently pulled by hand. "Lapi" can be used as cold dishes in summer, and there are many ways to eat it in the north in winter, such as shredded meat lapi, cabbage noodle soup and stewed lapi. Lapi tastes better than vermicelli and vermicelli. In particular, "shredded meat lapi" is a famous dish in Northeast China. Shredded meat lapi has been made in previous logs. Therefore, today, we will make a lapi made by stewing. There are two steps to make it. First, we will make the lapi, and then we will stew it. The method is as follows:;

Main Ingredients

Auxiliary Ingredients

Characteristics of this dish; The color is ruddy, the fragrance is attractive, the powder is fragrant and smooth, and the sauce is delicious.reminder;1. Mung bean starch must be used to make the peel. The water volume should be doubled, that is, 300ml for 150g starch. The purpose of adding a little salt is to make it more muscular.2. The sauce should not be too thick when stewing the skin. Just thin sauce. Of course, if you are willing to eat fried food, you can fry it well without adding water. When frying, you can put the sauce or not or less.The autumn and winter home cooked food "shredded pork braised lapi" with a large fry spoon is ready for your reference!

Step 1 . Put a little salt in the starch and mix well. Use water to ferment the starch.

Step 2 . Let it stand for half an hour after it has been decomposed.

Step 3 . Boil the skinless container in the boiling water and preheat it (the container can be a metal plate or a smaller frying pan), then pour in the powder and shake well.

Step 4 . Float the container in boiling water, and scald the mortar inside until it solidifies.

Step 5 . Dip in boiling water immediately after the slurry is solidified and scald it in boiling water.

Step 6 . Scald the powder until it is transparent, and then take it out. This process takes about one minute.

Step 7 . Then put it into a cold water basin together with the container, cool it slightly and tear it off by hand, and finish it one by one according to this method.

Step 8 . Hang the leather one by one and cut it into strips or large pieces with a knife.

Step 9 . Slice or strip according to your preference, and then put it into a bowl for standby.

Step 10 . Stir the shredded meat in the paste, and put salt, pepper, yellow rice wine and starch into the shredded meat.

Step 11 . Heat up a wok with cool oil, add shredded pork, stir fry with scallions and ginger, add shredded fungus and bamboo shoots, and stir well.

Step 12 . Stir well and cook in yellow rice wine.

Step 13 . Then cook in soy sauce and stir well.

Step 14 . Stir well, then pour in some oyster sauce.

Step 15 . Stir in hot water and bring to a boil, then sprinkle a little sugar and stir well.

Step 16 . Sprinkle in white sugar and stir well. Add a little MSG to freshen up.

Step 17 . Then use a little water starch to thicken.

Step 18 . Pour the thickened sauce into the peeled skin and stir well.

Step 19 . Boil it and then put it out of the pot.

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