Teach you to make the northern home-style fried cake shreds, add one more step strong and loose, this seasoning is the soul before the pot

Although fried cake shreds are home-cooked meals, if you want to make delicious fried cake shreds, there is a step that must not be less, add more this step to fry the cake shreds, which are strong and loose and flavorful; There is a seasoning that must not be missing, it is the soul of fried cake shreds, add a little it, and the tangy fragrance will come out immediately.

The practice of fried shredded cakes in the north

【Material】

4 single cakes, 1/4 cabbage, half a carrot, a little pork

【Seasoning】

A few peppercorns, 3 cloves of garlic, a shallot, a piece of ginger, half a spoon of soy sauce, and an appropriate amount of salt

【Directions】

1. Roll the single cake and cut it into thin shredded cakes with a top knife. It is best to use overnight or alternate single cakes to make fried cakes, which have less moisture content but are soft, and the texture will be looser and drier when fried. Single bread is also a traditional noodle dish in Shandong, and you can refer to my article yesterday for details.

2. Cut off the roots of the cabbage, cut it into thin strips, then wash it in light salted water, and then remove the moisture. Note that the moisture in the cabbage must be controlled and dried, otherwise the wet will cause the fried cake shreds to be loose and dry enough.

3. Peel the carrots and cut them into thin strips; Pork cut into shreds; Cut the shallots and ginger into chopped green onions and shredded ginger respectively, and chop the garlic for later use.

4. Remove from the pot, pour a little oil and heat the cabbage, pour the cabbage into it, stir-fry over high heat, fry until the cabbage becomes soft, and then put it out for later use. If the cabbage and the cake shreds are fried together, the moisture in the cabbage will soak through the cake shreds, affecting the taste of the cake shreds.

5. Start the pot again, fry the shredded meat to dry the steam, add Sichuan pepper, shredded ginger and chopped green onion to stir-fry until fragrant, then pour in the shredded carrots and stir-fry.

6. When the shredded carrots are soft, pour in the cabbage and stir-fry evenly, then pour in the shredded cakes. After the shredded cakes are put into the pot, use chopsticks to stir-fry constantly, and stir-fry the shredded cakes and vegetables evenly. It is more convenient to stir-fry the shredded pancakes with chopsticks than with a spoon or spatula, and it can be stir-fried quickly and evenly to avoid sticking to the pan.

7. Pour in half a spoon of soy sauce and an appropriate amount of salt to taste, stir-fry quickly and evenly, and then stir-fry for two or three minutes to evenly color and flavor the shredded cakes.

8. Sprinkle in minced garlic before cooking, stir-fry evenly, turn off the heat and remove from the pot. This little minced garlic before the pot is the soul of the fried cake shreds, and the fragrance of the minced garlic comes out immediately after it is put into the pot, and the original salty flavor is blended with the garlic aroma, which is particularly fragrant.

Tips:

It is not difficult to make shredded fried cakes, but the difficult thing is how to make a plate of delicious shredded fried cakes. I have summarized the following tips for your reference.

1. It is best to use overnight cakes for fried cakes, which have less moisture content and are drier and looser. If you want to make freshly baked cakes, you can first fry the shredded cakes in oil, which can remove the excess water in the cakes and make the taste more oily and dry.

2. You can choose your favorite vegetables for fried cakes, but it is best not to choose ingredients with particularly large moisture content.

3. Shredded fried cakes can be seasoned according to your preference, but minced garlic is indispensable, it is the soul of fried cakes. The minced garlic should be put before it is out of the pot to enhance the flavor.