A list of the contents of this article:

A complete collection of the practice of ballast strips

1. Ingredients: right amount of ballast, 1 carrot, right amount of pork, right amount of Lentinus edodes, right amount of salt, right amount of chicken essence, right amount of ketchup, a little oil, a little sugar. Wash the ballast strips and soak them in warm water for more than four hours. Wash pork and cut into shreds with a knife; shredded carrots; shredded mushrooms. Spread the soaked ballast strips, add fresh water to the pot and put in the soaked ballast strips.

2. Original flavor ballast strips:-preparation materials: powdered sugar and fruit juice (you can choose lemon juice, orange juice and other fruit juice)-mix the powdered sugar and fruit juice together and stir well until the powdered sugar is completely dissolved. -pour the mixture into a saucepan, heat slowly over medium heat and stir continuously. When the liquid begins to thicken, keep stirring until the liquid becomes thicker and flows easily.

3. The practice of soy sauce soup scraps: wash Chinese cabbage and cut into strips. Soak corn ballast strips in clean water until soft. Cut chopped onions. Cut chopped onions. Burn oil in the pan. Saute chopped onions when the oil is hot. Add water, boil water. Put in a soft ballast strip. Add a spoonful of sauce. Skim off the foam. Add cabbage strips and simmer over medium heat for 8-10 minutes. Sprinkle with chopped onions and put it into the pan.

4. First of all, let's introduce a basic version of fried ballast strips with eggs. Prepare strips, eggs, vegetables such as shredded carrots and bean sprouts, and the right amount of seasonings such as salt, light soy sauce and chicken essence. First boil the ballast strips to medium well, remove and drain. Then, cool the oil in a hot pan, pour the beaten egg liquid into the pan and stir-fry until cooked, then add shredded vegetables and stir-fry until raw.

The practice and formula of Jilin ballast strips

Ingredients: right amount of ballast, 1 carrot, right amount of pork, right amount of Lentinus edodes, right amount of salt, right amount of chicken essence, right amount of ketchup, a little oil, a little sugar. Wash the ballast strips and soak them in warm water for more than four hours. Wash pork and cut into shreds with a knife; shredded carrots; shredded mushrooms. Spread the soaked ballast strips, add fresh water to the pot and put in the soaked ballast strips.

First of all, wash the ballast strip carefully, then soak it in warm water for more than four hours to fully soften it. Then, wash the pork and cut it into thin shreds. Carrots and shiitake mushrooms are also shredded. Add water to the pot. After the water boils, put in the soaked ballast strips. Boil the ballast strips for about 7 to 8 minutes, remove and cool in cold water, then drain. Pour a small amount of oil into the pan and stir-fry the shredded meat quickly until it changes color.

First of all, let's introduce a basic version of fried egg ballast strips. Prepare strips, eggs, vegetables such as shredded carrots and bean sprouts, and the right amount of seasonings such as salt, light soy sauce and chicken essence. First boil the ballast strips to medium well, remove and drain. Then, cool the oil in a hot pan, pour the beaten egg liquid into the pan and stir-fry until cooked, then add shredded vegetables and stir-fry until raw.

The practice of soy sauce soup scraps: wash and cut Chinese cabbage into strips. Soak corn ballast strips in clean water until soft. Cut chopped onions. Cut chopped onions. Burn oil in the pan. Saute chopped onions when the oil is hot. Add water, boil water. Put in a soft ballast strip. Add a spoonful of sauce. Skim off the foam. Add cabbage strips and simmer over medium heat for 8-10 minutes. Sprinkle with chopped onions and put it into the pan.

Practice of brine in ballast strips

Ingredients: half cucumber, half ham, 1 dried bean, 1 tomato, 1 black fungus, 1 green onion, right amount of soybean oil, right amount of soy sauce, right amount of edible salt, right amount of five-spice powder, right amount of monosodium glutamate, right amount of potato starch. Cut cucumbers, tomatoes, fungus, dried bean curd and ham into small pieces, and green onions into chopped onions. Put the right amount of oil in the pan and heat it. Put the chopped onions in a frying pan. Put in all the chopped ingredients. Put in the soy sauce.

Soak sauerkraut in water for ten minutes and remove some salt to avoid being too salty. Mince chili and red pepper and set aside, minced ginger and chopped onion. Mix the sauce, put a spoonful of dried yellow sauce into a bowl, add another spoonful of pickled pepper water and 4 tablespoons of water to the bowl, remove the dry sauce and stir well. Cut stewed beef into small pieces and set aside, heat oil in hot pot and saute spring onions and ginger. Pour the sauerkraut into the heat and stir-fry to produce a sour flavor.

First of all, prepare the necessary ingredients: 50 grams of stewed beef, 100 grams of sauerkraut, as well as dried yellow sauce, pickled pepper, chili, red pepper and other seasonings. To make sauerkraut taste better, soak it in clean water for ten minutes to remove excess salt. Next, chop up the chili and red pepper and prepare the chopped ginger and chopped onions. To make the sauce, put a tablespoon of dry yellow sauce into a bowl, add 1 tablespoon of pickled pepper water and 4 tablespoons of clear water, remove and stir well.

What we bring to you today is to use cucumbers as halogen. Let's take a look at the specific steps. Cut the cucumber into Xiaoding. Diced tomatoes. Cut the fungus into pieces. Cut Xiaoding with dried beans. Cut the ham into small pieces. Cut green onions into chopped onions. Put the right amount of oil in the pan and heat it. Put the chopped onions in a frying pan. Put in all the chopped ingredients. Put in the soy sauce. Put in the five-spice powder. 1 put in the refined salt. 1 add monosodium glutamate.

Before entering the pot, soak the noodles in warm water to separate the adhesion parts, and then cook them in the pot. There is no special feeling in eating, and there is no taste of corn. It is similar to ordinary flour, with a heavier yellow color when raw and lighter when cooked. Stewed meat should be varied in order not to be bored! The simplest noodle mix. Boil water, water a little more, put Haitian brand light soy sauce, sesame oil, pepper, monosodium glutamate, chopped chives in the bowl, then boil the water below, a little harder, put in the bowl to mix.

To make sour soup, first grind the corn into noodles, put it into a basin and pour cold water into it, put it in a hot Kang for fermentation, change the water every day until it is sour, then knead the pure water into a gluten ball with your hands, cover it with drawer cloth and put it in a cool place. It will taste better. Different taste, tie is a strip of soup, sour soup is even soup with water sour soup. Ballast strips are sour soup made of corn, and sour soup is made of white flour.

How to do the northeast cutter?

1. Northeast cuttings: peel, navel and grind good corn into round grains; soak the corn chips in water and ferment naturally. Generally, it takes about three to five days in summer, and the cool time is longer.

2. Northeast ballast method: the first step is to peel and navel the good corn (moldy ones) and grind it into round grains. It's OK to buy ready-made corn chips, but you have to go to the umbilical embryo. The second step is to soak the corn chips in water and ferment naturally. It usually takes about three to five days in summer, and the cool days are longer.

3. The detailed steps of northeast cuttings: first, peel and navel the selected corn and grind it into round grains. This step is the basis for making cuttings to ensure the integrity and uniformity of corn grains. Then, the ground corn ballast is soaked in water to make it ferment naturally. It usually takes about three to five days in summer and even longer when the weather is cool.

4. Cuttings are very common corn noodles in Northeast China. In fact, they should be called ballast strips, which means noodles made of corn chips.