Today's recipe features a specialty of Luoyang: Bianchou. Bianchou is similar to Menzi, but there are differences. Bianchou is a Luoyang specialty, made by steaming sweet potato starch, with almost no other seasonings besides a light salt. Menzi, on the other hand, is a specialty of Zhengzhou and other areas, made by steaming vermicelli, meat, sweet potato starch, and various seasonings (for detailed instructions, please refer to my previous recipe for "Menzi": https://www.xiachufang.com/recipe/106991136/). Both are suitable for stir-frying or pan-frying. ————————————————————— For any food-related questions, feel free to contact me on WeChat: 18838096591. I'm your go-to food expert, with solid theoretical and practical knowledge, and I'm happy to answer your questions free of charge. If you found this recipe helpful or insightful, please give it a "follow" and submit your work. After uploading, please pause for a second and rate it "Excellent" to help keep this recipe at 8 stars or higher and reach more fellow cooks. Thank you for your support; it motivates me to continue sharing! (Original recipe, please do not plagiarize)
Materials
Luoyang Home-Style Braised Flatbread (Chopped/Stuffed), Savory, Soft, and Chewy: Recipe Steps
Steam and cool sweet potato starch, water, and salt until golden brown. Cut about 400 grams of the cooled, flattened sweet potato into thin rectangular slices.
Prepare 400g of flat-chopd vegetables by slicing, 10g of minced garlic, 30g of chopped green onions, and 100g of celery by washing and chopping.
Heat 40g of oil in a pan, then arrange the sliced flatbread in the pan, add minced garlic, and fry until the bottom of the flatbread is golden brown.
Add chopped green onions and celery
Flip the flat-cut pieces one by one, while stir-frying the celery.
When flipping and frying the flattened pieces, use a spatula to lift them up along the bottom of the pan. Avoid over-stirring, as this will easily break them apart. If you're worried about them falling apart, skip this step and proceed directly to the next.
Add 200g water, 30g light soy sauce, 5g dark soy sauce, 1g five-spice powder, and 5g sugar. Stir well and continue simmering. This is what is known as "simmering and chopping".
Simmer until the water has evaporated and the flattened meat is translucent. Just before removing it from the heat, add 10 grams of oyster sauce and 2 grams of MSG, stir-fry briefly, then turn off the heat.
Eat it while it's hot; it has a savory, chewy texture.
Tips for making Luoyang-style braised flatbread/chopped meat: savory, fragrant, soft, and chewy.
For any food-related questions, feel free to contact me on WeChat: 18838096591. I'm your go-to food expert, with solid theoretical and practical knowledge, and I'm happy to answer your questions free of charge. If you found this recipe helpful or insightful, please give it a "follow" and submit your work. After uploading your creation, please pause for a second and rate it "Excellent" to help keep this recipe at 8 stars or higher and reach more fellow cooks. Thank you for your support; it motivates me to continue sharing! (Original recipe, please do not plagiarize)
