Chinese Food
Feichangdou soup
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Doutangfan, like tea shops in Chengdu, is a miniature of Chengdu's folk customs, especially in the 1940s and 1950s. It is the favorite of the working class. In recent years, bean soup and rice have become popular again. It's cheap and delicious. As a simple lunch, it can't be better. Bean soup and rice can't look good. At first glance, they don't look good. Only after eating can they know their beauty. The thick and soft rice and salty soup are perfect. And the bean soup with rice can be meat or vegetable, extravagant or simple - you can have a bowl of fat intestines bean soup, Silver Lung bean soup with refreshing bath pickles, or you can have a luxury one, plus a cold pork or chicken slices. Now the bean soup in the bean soup restaurant is the common raking pea soup - Dry Pea soaking and boiling rakes. Pour dry water in Shau Kei and the raking peas will become raking peas. The raking peas will be stir fried with oil, boiled with water, seasoned with salt and sprinkled with scallion. As an exquisite dish in Sichuan cuisine, the Old Chengdu residence cuisine is introduced from street food, but in terms of production technology
Cooking ingredients
Cooking Steps
Step1:Rinse the peeled and dried peas. Soak them in boiling water for 46 hours. Strain the swollen peas and pour them into a pressure cooker. Add 1 / 2 of the wate
Step2:Turn off the pressure cooker when it is hot. When the pressure valve is vented, press it with medium and small fire for about 20 minutes
Step3:Let it stand for 1 hour after natural pressure relief, decant the excess water, and pour the decanted pea antler into the sandbag (bag
Step4:Hang the gauze (bag) to dry the water. The rest is the bean paste (if the pressing time is not enough, it doesn't matter if there is a small amount of unfinished bean paste. It will be boiled later
Step5:Wash and blanch the fat intestines and put them into the pressure cooker. Add ginger slices (10g), scallion sections (15g) and pepper. Put some salt to make the fat intestines taste and steam for 10min. Turn off the heat and let the pressure drop naturally
Step6:Take out the cooked and soft fat intestines and cut them into small section
Step7:Pour cooking oil into the non stick pot. Stir fry the bean paste over medium heat until it begins to spit out oil. Remove the bean paste and set asid
Step8:In the wok, heat the lard, put the remaining ginger slices and scallion into the wok, stir fry until fragrant. Put a spoon of flour into the wok, and stir fry the flour until slightly yellow
Step9:Boil with boiling water for about 3 minutes. Remove ginger and scallion and loose flour pimples with the straine
Step10:Put in the fried bean paste and boil it for about 10 minutes until it thicken
Step11:Put in the fat intestines and boil them together. Beat off the floating oil in the soup. Season with salt and chicken essence. Pour into the container. Sprinkle the onion and serve
Step12:Pickle with bean soup and rice. It's delicious
Step13:Finished product drawin
Cooking tips:1. It's the most convenient to use peeled dried peas. If it's ordinary dried peas, it's easy to peel with boiling water; 2. Add a proper amount of alkali when boiling peas to make the bean paste more easily come out of the sand. The amount of alkali is a little alkali taste after dissolving into the water; 3. Add the fat intestines after boiling the bean soup to make the fat intestines bean soup. Add the pig lung to make the Silver Lung bean soup. Now, add ribs, chicken pieces and so on. There are skills in making delicious dishes.
