Chinese Food
Pea root
(192357 views)
Grandpa called rice flour dishes Zha . For example, steamed beef with flour is called beef chop; steamed fat sausage with flour is called fat sausage chop; rice flour and peas are naturally called pea chop. As for the explanation of the word Zha and which word it is, I consulted my father and uncle, but they didn't get an authoritative argument. In the end, the memory and cognition of hometown are far away. Fortunately, this dish has been passed on and carried forward - every year when fresh peas are on the market, dad will do it to enjoy it. On the phone, our father and daughter will often exchange their new experience and innovation on this dish, and each of them will evolve into a family dish with its own style. I think that the so-called blood inheritance and the continuation of family relationship are embodied by the taste of home. No matter where the earth is, the thick family relationship always lingers in my heart. OK. OK. No more feelings. Let's talk about the method of pea binding.
Cooking ingredients
Cooking Steps
Step1:Dice lean meat. Add salt, white pepper and cornflour to make a paste for use. Rice flour (refer to the method of steaming beef with flour to make rice flour). Wash and drain fresh peas.
Step2:Heat the wok over the fire. Pour 3-4 tbsp of oil and bring to a boil of 50-60%.
Step3:Stir fry the diced meat until it changes color.
Step4:Join Pixian Douban.
Step5:Stir quickly and evenly.
Step6:Scoop up the diced meat.
Step7:The bottom oil is left in the pot.
Step8:Put the peas in the pot and stir fry until all the peas are discolored.
Step9:Add water, but don't bring the beans to a boil. Change the heat to the soft noodles.
Step10:Add diced meat to the pot and bring to the boil.
Step11:Sprinkle the rice flour into the pot evenly, stir fry and disperse it quickly without stopping. Avoid the rice flour caking and sticking in the pot until the soup is thick and paste.
Step12:Put the thick peas into a large bowl, and then put them in the microwave oven for 2 to 3 minutes. The peas are ready. Sprinkle a little green onion and coriander powder to taste better.
Cooking tips:① the authentic pea binding is to make diced meat from streaky pork with skin. The streaky pork doesn't need to be starched. Stir fry it directly in the pot to make oil. Season it with bean paste. Stir fry the peas together. Then add water and cook until the skin is soft and waxy, and the beans are soft. Then add rice flour. The pork is fat, tender and plump. It's really delicious. But for the sake of health, it's better to use lean meat. However, lean meat is easy to get old and hard. Therefore, it needs to be starched and juiced, and it is not easy to cook for a long time. Therefore, it is necessary to fry the diced meat, shovel it up, and then cook the peas, so as to ensure the fresh and tender taste of the diced meat; ② because the rice flour is very absorbent, the water for cooking the peas should be more, and it should be fully added at one time. It is not allowed to add water several times, which will seriously affect the quality of the dish (the dish cooked by adding water for many times is like the dish boiled by water. The color and taste should be (3) the amount of salt should be well controlled when the diced meat is put into the milk, because Pixian bean paste is very salty, and it should be well controlled according to the taste. ④ The reason why we need to reheat in microwave oven finally
