Dry fried bell(gan zha xiang ling )

Dry fried bell

Introduction:

"In ancient times, there were two restaurants in Hangzhou. In order to dominate the business, the owners of large hotels often make trouble and bully the owners of small hotels. One day, when he learned that the tofu skin in the small restaurant was broken, he instigated some scoundrels to eat tofu skin in the small restaurant, and threatened to smash the signboard of the small restaurant if they could not meet the requirements. This infuriated a big man who often drank here. Without saying a word, he rushed out of the shop, stepped on his yellow fat horse and left with a whip. Who knows, after a while, only to hear a jingle of horse bells, looking for fame, the big man has appeared at the door of the small restaurant, holding a bag of tofu skin bought from Sixiang. Later, I learned that this great man was a well-known man in the river and lake, who loved to solve people's difficulties. The owner of the shop was very grateful for his action, and immediately began to cook the dishes made of tofu skin. He did not hesitate to use good pork tenderloin and add it into the oil pan. In memory of the hero's merits, the shopkeeper rolled the tofu skin into the shape of a horse bell. The famous dish "dry fried bell" came out

Production steps:

Step 1: soak the oil skin in water for half a day.

Step 2: prepare the meat stuffing, pour in two spoonfuls of water soaked with ginger and onion, appropriate amount of salt and a small spoon of yellow rice wine.

Step 3: stir evenly to form a thin paste.

Step 4: take out the oil skin, gently squeeze out the water, and stack the two oil skins on the cutting board.

Step 5: gently push the meat filling onto the oil skin with chopsticks.

Step 6: cut off the irregular part of the corner, gently roll the oil skin into a roll, and stick a little water on the outermost layer.

Step 7: cut into uniform strips.

Step 8: heat the oil in the pan to 50% of the heat, and gently fry the oil roll in the pan with a colander for two minutes.

Step 9: fry all the oil rolls once and take them out.

Step 10: when the oil in the pan is 70% to 80% hot, pour the fried oil roll into the pan and fry again until the surface is golden.

Materials required:

Oil skin: 4

Minced meat: 50g

Ginger and scallion water: 2 teaspoons

Salt: right amount

Yellow rice wine: a small spoon

Oil: right amount

Note: 1: a second deep frying can make the roll more crisp. 2: Before the table can be served with fried sweet sauce dipped to eat, unique flavor. 3: Don't spread the meat too thick, or it will break easily. 4: When rolling, do not roll too tight, not easy to burst, not easy to loose, easy to loose.

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Gan Zha Xiang Ling