The New Year's Eve dinner is the most important meal of the year. The whole family gathers together, watching TV, eating delicious food, and chatting about the achievements of the past year and looking forward to the new year. The family reunion is filled with joy. Now let's introduce the special New Year's Eve dinner from Henan - "Sour Soup Skin Scraps".
【Name】
Sour Soup Skin Scraps
【Ingredients】
Main ingredient: Skin scraps
Auxiliary ingredients: yellow flower vegetable, green onion, ginger, star anise, salt, cooking wine, pepper, soy sauce, vinegar, monosodium glutamate
【Instructions】
1. Cut the skin scraps into strips and add salt and soy sauce.
2. Heat a little oil in a pot, add green onion, ginger, and star anise to stir-fry until fragrant. Add the cut skin scraps, then add broth, salt, cooking wine, pepper, and soy sauce. Bring to a boil over high heat, then simmer over low heat for 5 minutes.
3. Add washed and cut green beans, continue to simmer, and add vinegar and monosodium glutamate to adjust the taste.
【Notes】
Add vinegar in two separate times, half when the dish is half done, and the other half when the dish is finished. Add yellow flower vegetable from the beginning.
【Nutritional Value】
There is a story about skin scraps: During the Ming and Qing dynasties, there was a poor family in the outskirts of the Zhangde Prefecture. One day, guests came to their house, but they were too poor to afford meat. So they fried some vegetables and eggs and served them with alcohol. They also wanted to make a large dish using the leftover noodle scraps and noodle skin from their kitchen. However, they had run out of noodles and only had a pile of noodle scraps and some leftover noodle skin. They put the two kinds of scraps into boiling water, but the water was too thin. So they decided to add some starch to thicken it. When they served the dish to their guests, they found that the noodle scraps and noodle skin had solidified into a block, which was harder than usual cold noodles. The host then cut the solidified noodle scraps and noodle skin into pieces and cooked them with other vegetables and tofu to make a popular dish called "large pot dish". The guests were amazed by the chewy texture and delicate taste of the dish and asked the host what it was called. After thinking for a moment, the host named it "skin scraps" after the shortened name of noodle scraps and noodle skin.
