This shrimp skins pot collapsed pea powder was adapted from local food after seeing a Shandong dish. The authentic way to collapse is to soak the fried things in the sauce, and then collapse into the sauce until it tastes good. I like the way I simply pour it on, so I adapted it. Speaking of cuisine, I dare not say what Yunnan cuisine my dish is now. A few days ago, on the Internet, I used to cook a piece of bait. I was sprayed with tears on my face. The man said I was not authentic. T_T You can say, I bought bait block in Yunnan and used Yunnan firewood, rice, oil and salt. On the spring-like land in these four seasons, the dishes made with my Yunnan native household registration hand were not Yunnan dishes, because the person who had eaten in Xishuangbanna was different from what I did, and had to let me eat authentic ones. I was shocked at that time. In a moment, I felt I had left my motherland. So, master, dont spray me again and say that my dishes are not authentic. Im just playing around. Theres no cuisine, really.
Food Material List
- 1 Pea powder 250g
- 2 Malabar spinach 20g
- 1 After buying pea powder, slice it and use kitchen paper to absorb water. If you dont have pea powder, use North Tofu, or Japanese Tofu.
- 2 Coat pea powder with starch
- 3 Wrap another layer of egg juice.
- 4 In the lovely pink pan of Meiya, put a little oil in it, then throw the cold powder into the pan and fry it until golden on both sides.
- 5 After the agaric is boiled, swing the dish and place the fried powder on it.
- 6 Shrimp skin, raw and old pumps, oil consumption and starch water mixed to make seasoning sauce.
- 7 Pour onions, ginger and garlic with the remaining oil in the pan, then pour the sauce into the small fire and cook until thick.
- 8 Finally, pour the sauce on the pea powder and sprinkle it with onions.