Beijing snack: girdle fire(jing wei xiao chi da lian huo shao )

Beijing snack: girdle fire

Introduction:

"It has a long history and unique flavor, so it has always been one of the favorite snacks of Beijing people. The reason why it is called "girdle fire" is that after it is made and shaped, it looks like "girdle" on people's belts in old times, so it gets this name. Girdle fire is a kind of fried food with golden color, scorched fragrance, delicious taste. It should be eaten hot. According to the principle of old Beijing, when eating girdle fire, you should use chicken blood and tofu strips to make hot and sour soup. It is delicious, hot and sour, and has endless aftertaste. Speaking of the history of girdle fire, it can be traced back to the Guangxu period of the Qing Dynasty. In 1876, Mr. and Mrs. Yao Chunxuan, who came to Beijing from Shunyi, set up a light food stall in Beijing Dong'an Market. Yao's and his wife's cooking is different. They cut the pork into rice by hand, add ginger and scallion powder, and beat the stuffing with water until thick. Then use warm water to make soft noodles, roll them into thin skin, fill them with mixed stuffing, fold them into strips, and fry them in a pan. It's golden. It's tender inside and scorched outside. It tastes delicious. "

Production steps:

Materials required:

Pork stuffing: right amount

Dough: moderate

Onion and ginger: appropriate amount

Five spice powder: 1 teaspoon

Pepper: 1 teaspoon

Yellow rice wine: 1 teaspoon

Chicken essence: 1 spoon

Soy sauce: 1 teaspoon

Soy sauce: 2 teaspoons

Sesame oil: 2 teaspoons

matters needing attention:

Production difficulty: Advanced

Technology: decocting

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Jing Wei Xiao Chi Da Lian Huo Shao