How to make shredded vegetables

Returning to the original nature of hand-shredded vegetables

The development of science and technology has liberated people’s hands, but after being liberated, the hands can’t stand the loneliness. The performance in food is that they don’t use their hands. Instead of weaving cloth and spinning clothes, it is used to tear vegetables. Choosing vegetables is called "Cai Cai" in Changsha, and there is a classic "joke" circulating: you should be treated like a cabbage and cut into strands, and "Ce" into sections. Of course, it is a joke that is not a joke, but shredded vegetables express the psychological pursuit of modern urbanites to return to nature and experience nature. Hand-shredded vegetables are like many handmade products that are popular nowadays: handmade cloth shoes make men’s soles uniquely beautiful; handmade sweaters make women’s quality of life shine; local food restaurants are booming, and the pursuit of original taste is to let people with original taste Can't wait to follow. The "hand-shredded" dishes introduced by Star City catering operators are competing to create the natural style of Hunan cuisine, "hibiscus comes out of clear water, and the carvings are naturally removed". Let's visit a few restaurants and taste the unique flavor of "hand-shredded" dishes.

Hand-shredded wild boar meat

Wild boar, the meat is torn from your hind legs

The meat is "torn" Wanlu·Wild boar meat

Ingredients: Wild boar, red pepper rings, garlic, etc.

Preparation: Take the wild boar hind leg meat, soak it in boiling water for half an hour, take it out, then tear it into shreds by hand and set aside; burn it in oil until it is cooked. Add red pepper rings, garlic and other condiments to taste, then add wild boar meat and stir-fry until the aroma is rich. Remove from the pot and serve on a plate.

Features: Wild boar meat is red, fresh and crispy, leaving you with a lingering aftertaste after eating it.

Small fish larvae will not taste good if you don’t tear them apart

Silky “fish” buckle·Fire-roasted fish

Ingredients: Selected smoked larvae, Dried chili powder, chives, garlic, special spices, etc.

Preparation: First wash the smoked fish larvae, then burn the oil until it is cooked, add the small fish larvae and fry for a while, then sprinkle Pour some dried chili powder out of the pot, then tear it into strips with your hands, then add chives, garlic, etc. and put it into the dry pot and serve.

Features: Spicy and delicious, refreshing and appetizing.

Dog meat, first "fight" with pig's feet

Dog "tear" Renhuan·local dog meat

Ingredients: local dog meat, special spices, pig's feet, Doubanjiang, chicken essence, etc.

Preparation: Kill the native dog alive and wash it for later use; then split the pig's feet and put them together with the dog meat, then add special spices and cook until they are eighty-cooked, take them out and drain Dry, reserve the soup, and tear the dog meat into pieces; then stir-fry the dog meat pieces, put in the original soup and bring to a boil, then add bean paste, chicken essence and other seasonings, add coriander and serve on a plate.

Features: The soup is fresh and thick, the dog meat is not cut with a knife and retains a lot of original flavor, it is fat but not greasy, and the taste is mellow.

Local duck, "tear" and restore the shape

Duck "strips" are fragrant·local duck

Ingredients: local duck, red pepper rings, chives , garlic, special spices, etc.

Preparation: Kill the native duck alive, remove the internal organs, wash it, marinate it with refined salt and spices for a period of time to fully absorb the flavor, then add sesame oil and other ingredients and simmer over high heat Take it out of the pot when the aroma is strong, tear it into strips with your hands, then arrange it into a whole duck shape, add red pepper rings, chives, garlic, etc. and put it in the dry pot.

Features: The duck has a rich aroma and a thorough taste. Because it is not cut with a knife, the original flavor is maintained.

Wag spinach, I understand your hollow now a little bit

"Tear" Kong Jian · Water spinach stems

Ingredients: water spinach stems, dried pepper shreds, garlic kernels , tempeh, etc.

Preparation: First wash the water spinach stalks, then tear them into long strips and set aside for later use; then heat the oil until it is six-mature, add dry peppers, then add the water spinach stalks and stir-fry , finally add garlic and other condiments to season and serve.

Features: Fresh, crisp, green and tender, refreshing and appetizing.

Qingwen Tear Fan · Cabbage

Ingredients: fresh cabbage, pepper segments, essential oils, etc.

Preparation: Wash the cabbage and tear it with hands Shape into random chunks or fans, pour over water (drain under cold water and boil over boiling water); heat oil until it is six-cooked, add cabbage, stir-fry, season with salt, monosodium glutamate, pepper, etc., take out of the pot and serve on a plate.

Features: White and fine color, little nutritional loss without cutting, crisp and refreshing.

Hand tearing is not necessarily used in the entire process of cooking. Everyone has his own uniqueness: as an embellishment or detail treatment, if used appropriately, it will have the finishing touch. "Hair Niu Baiye" makes this technique simple and fashionable, and really achieves just the right effect.

Niu Baiye: You have no objection if you are brave enough to tear apart your skills

Skilled plucking of strings·Niu Baiye with hair

Materials: beef louvers, shredded winter bamboo shoots, Sliced ??green onions, shredded red peppers, etc.

Preparation: The chef does not use a metal knife to destroy the structure of the beef louvers. He takes the tenderest piece and tears it off, washes and drains it for a while, and then cuts it into hair-like shapes. , then add the ingredients to the pot and stir-fry, and finally add various seasonings such as shredded winter bamboo shoots, green onions, and shredded red peppers to make it refined.

Features: Shaped like hair, delicate and crispy in taste, crisp and tender in texture, spicy and sour in taste.

As we all know, vegetables should be washed first and then cut so that nutrients are not easily lost. And try to minimize the chance of "close contact" with metal knives and use your hands to tear the vegetables, which further preserves the nutrition of the vegetables. Why not do it?