Beijing cuisine, Beijing style "potstickers"(jing cheng hua mei shi di dao bei jing wei er guo tie )

Beijing cuisine, Beijing style "potstickers"

Introduction:

"In fact, Beijing's" potstickers "are imported products. They were invented by Shandong people and have a history of more than 200 years in Beijing. Beijing has been a consumer city since ancient times. Before the Ming Dynasty, because of the position of frontier fortress, there was no unique specialty except commerce. Most of the shops in the capital are operated by Shanxi people. The catering industry is the most prosperous in Shandong, which basically monopolized the ancient market of Beijing. In the past, Beijing's badaolou, badazhuang and Quanjude roast duck shops were all set up by Shandong people. The chefs used were mainly from Fushan, Shandong, and the waiters were all from Mouping, Shandong. Today's Beijing snacks and dishes are basically based on Shandong cuisine, which has evolved into Beijing cuisine through historical changes and continuous improvement. The authentic Beijing "guotie" and "Danli huoshao" are evolved from Shandong's "fried dumplings". These two snacks are well-known and are one of Beijing People's favorite delicacies. It is said that Empress Dowager Cixi liked to eat dumplings very much, but she would not eat them once they were cold, so the cooks in the imperial dining room needed to keep cooking hot dumplings. When Empress Dowager Cixi ate three or two, the eunuchs would have to remove them, discard the cold dumplings, and then put on a new plate. Every time the Empress Dowager ate dumplings, it was a waste. One day, the Empress Dowager went to jingxinzhai in Beihai Park to enjoy the flowers in the back garden. She smelled the fragrance coming from the lotus market outside the palace wall, so she went to the observation building in the garden curiously. When she saw the vendors frying dumpling like food with golden skin, she ordered someone to buy some. She thought the skin was crispy and the stuffing was juicy and delicious. Later, the steward knew that it was a dumpling discarded by the imperial kitchen, which was secretly sold to the palace by the eunuchs. Because the dumplings were cold and the skin stuck together, it was not easy to boil them in water, so they were fried hot. This is good. The dumplings discarded by the palace are back in the Empress Dowager's mouth, ha ha! In the late Qing Dynasty, theft was common in the palace, only hiding from the emperor and the Empress Dowager. The corruption at that time can be seen! Later, the "potstickers" were particular about using a pan with a little layer of oil. The potstickers should be placed neatly, one by one. When frying, some water should be sprinkled evenly. It is better to sprinkle water with a kettle with a small mouth, so that it can penetrate into the bottom of the pan. Cover the pan, fry for two or three minutes, then sprinkle with water again. Fry for another two or three minutes and sprinkle water again. At this time, you can drizzle a little more oil. It will be ready to eat in about five minutes. When the shovel is used to take out, it is best to connect five or six pieces, the bottom is golden, the periphery and upper part are slightly soft and steaming. When eating, the skin is crisp and soft, the stuffing is rotten and crisp, the aroma is pungent and the aftertaste is endless. It's a wonderful enjoyment. There are also differences in the way of "potstickers". The two ends of a real potstickers are not sealed, and the stuffing is exposed. And all of them are called "guotie dumplings", not real "guotie dumplings". The Manchu people in the banner are very particular about it, probably because of their psychological function. They are afraid to eat the leftover dumplings vomited by the Buddha, ha ha

Production steps:

Step 1: main raw materials: flour, warm water, pork stuffing, leek, salt, soy sauce, yellow rice wine, chicken essence, white pepper, five spice powder, onion powder, ginger powder, sesame oil, cooking oil and water.

Step 2: make dough with warm water (cold water in summer).

Step 3: relax for half an hour.

Step 4: during this period, you can mix the stuffing, put onion and ginger powder, salt and pepper into the meat stuffing, add five spice powder, soy sauce, chicken essence and rice wine into the meat stuffing, and pour proper amount of sesame oil into the meat stuffing.

Step 5: stir with a little water.

Step 6: put the cut leeks on the top and stir them when the potstickers are wrapped. Stir them in advance and they won't taste good.

Step 7: rub the loose dough into strips, then pull it into dough and press it flat.

Step 8: roll the dough into an oval skin with a rolling pin.

Step 9: put the right amount of meat stuffing into the skin material, and hold it firmly by hand. The stuffing should be exposed at both ends, which is the shape of pot stickers.

Step 10: apply proper amount of oil to the frying pan, and then stack the stickers tightly.

Step 11: cover the pan and start frying.

Step 12: after frying for one minute, add a small amount of water and cover the pan tightly to continue frying.

Step 13: fry for two minutes, then add a small amount of water. After two or three minutes, leave the pot after the water is consumed.

Step 14: then five even a shovel of code can be enjoyed.

Step 15: eat with Laba vinegar.

Materials required:

Flour: 200g

Pork stuffing: 150g

Leek: 100g

Warm water: 125ml

Salt: 2G

Soy sauce: 5g

Yellow rice wine: 10g

Chicken essence: 2G

White pepper: 0.5g

Five spice powder: 0.5g

Minced green onion: 15g

Minced ginger: 5g

Sesame oil: 10g

Cooking oil: proper amount

Note: features of potstickers: the bottom is golden and fragrant, the skin is soft and white, the filling is fresh and juicy, and the taste is crisp and tender. Warm tips: 1. The dough should be softened properly, warm water in winter and cool water in summer. 2. Leek can not be put, such as leek can not be more than half of the meat, more easy to soup. 3. When frying, the overall use of five or six minutes, spray water twice in the middle is good, so that you can keep the bottom crisp, soft and tender upper, will be more delicious. Starch water can also be used to spray, so that the link neat, the bottom will be more crispy, general shop only spray water, both can be. 4. If you like to knead it into dumpling shape, it's the leftover dumpling of Empress Dowager Cixi. It's improved, ha ha! The advantage is that it is not easy to dirty the frying pan, and can keep the frying pan clean.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Jing Cheng Hua Mei Shi Di Dao Bei Jing Wei Er Guo Tie