Home made old Beijing style "girdle fire"(jia ting zhi zuo lao bei jing feng wei er da lian huo shao )

Home made old Beijing style "girdle fire"

Introduction:

"Beijing's" girdle fire "is very famous. When it comes to girdle fire, there is nothing old Beijing people don't know. It not only has a long history, but also has a unique flavor, so it has always enjoyed a high reputation. According to research, in 1876, Yao Chunxuan and his wife set up a snack stand in Beijing's old Dong'an Market, which was the first time to supply this kind of food in the capital. It is a kind of fried food with golden color, scorched fragrance and delicious taste. "

Production steps:

Step 1: main raw materials.

Step 2: pour rice wine into the meat first.

Step 3: pour in some salt.

Step 4: pepper.

Step 5: appropriate amount of five spice powder.

Step 6: add soy sauce to the meat.

Step 7: add soy sauce.

Step 8: add chicken powder.

Step 9: add a few drops of sesame oil, mix well and marinate for 15 minutes.

Step 10: cut up the ginger.

Step 11: mix the minced ginger into the meat.

Step 12: cut the scallion into scallions and set aside.

Step 13: then cut up the cabbage.

Step 14: put the cut Chinese cabbage into the pot, sprinkle the right amount of salt and mix well.

Step 15: use 200 ml of water to make a soft dough.

Step 16: cover with plastic film and relax for 30 minutes.

Step 17: dry the pickled cabbage by hand.

Step 18: put the dried cabbage and scallion into the meat.

Step 19: mix well.

Step 20: remove the loose dough.

Step 21: divide it into three strips and rub them into strips with a diameter of 2 cm.

Step 22: divide the noodles into long noodles.

Step 23: take a piece of the preparation and roll it with a rolling pin. The dough is rectangular and about 1.5mm thick.

Step 24: place the filling in the middle and wrap it up and down.

Step 25: press the left and right seals on it.

Step 26: fire the stuffing bag, place it in the oil coated pan and start frying.

Step 27: deep fry the bottom until golden, turn over and continue frying.

Step 28: apply oil on the girdle with a brush and burn it on the fire to make it even.

Step 29: fry both sides until golden brown, then serve on the plate.

Materials required:

Flour: 280g

Water: 200ml

Note: 1, the production of girdle fire dough must be soft, and the pancake dough soft and hard almost on the line, with a rolling pin slightly rolling, hand can stretch out the sheet is the best. 2. Stuffing to add an appropriate amount of water to stir on the strength, the amount of water should be appropriate, not too thin, stir on the strength of the appropriate thick soup is the best. 3. The skin material should not be too thick. It can be slightly thinner than the dumpling skin in the north. After wrapping the stuffing up and down, when sealing left and right, it must be flattened and then pressed on it. It can't be directly pressed. That will make the seal of the dough too thick and not delicious. It's best if the thickness of the whole skin material is consistent after wrapping. 4. When frying, the firepower should be even, and the low fire is better. I feel that the temperature of the induction cooker is more even, and the whole body temperature of the cake pan is not much different. In short, temperature control depends on the situation. 5. When eating, it can be served with hot and sour soup or red bean porridge. It's delicious. Ha ha, it's really greedy!

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Jia Ting Zhi Zuo Lao Bei Jing Feng Wei Er Da Lian Huo Shao