Hangzhou famous dish "dry fried bell"(hang zhou ming cai gan zha xiang ling )

Hangzhou famous dish "dry fried bell"

Introduction:

"Fried bell" is a famous dish with a long history in Hangzhou. It's made of oil bean skin and a little minced pork. When you chew it, it sounds loud, so it's called "ring bell". Serve with pepper salt or sweet flour sauce and shredded green onion. Serve with pancakes in spring. "Fried bell" is also a good side dish with wine, which is often seen in banquets. It is golden and beautiful in color, crisp and delicious, and tastes good. However, in the production of this dish, it's best to use the "bean curd skin" produced in Sixiang, Hangzhou, which is also known as "oil bean skin" in the north. Its skin is as thin as cicada wings. After deep frying, it never feels like it can't be deep fried. It's crispy and delicious! At the beginning of today, we will make this "dry fried bell". The method is very simple. The specific production is as follows:

Production steps:

Step 1: put onion and ginger into the meat.

Step 2: season with salt, monosodium glutamate, sugar, pepper and Shaojiu.

Step 3: adjust the flavor and stir well.

Step 4: spread out the oil skin, apply a little batter, and apply a thin layer of meat stuffing on one third of the oil skin. The less meat stuffing, the better.

Step 5: roll up the oil.

Step 6: oil temperature 40% heat into the bean roll.

Step 7: deep fry slowly over medium low heat until crisp.

Step 8: keep turning during the period, so that the heat is even, and take out the code disk after frying.

Step 9: add pepper salt as above.

Materials required:

Sixiang youdoupi: 4 pieces

Minced pork: 50g

Salt: 2G

Sugar: 3 G

MSG: 2G

Shaojiu: 10g

White pepper: a little

Cooking oil: proper amount

Pepper salt: right amount

Note: Ring characteristics; dry yellow color, burnt aroma, crisp mouth, salty and fresh taste. Warm tips: 1. Don't roll the bell too tightly when rolling, so that it can penetrate easily when frying; 2. Use 40% or 50% hot oil to fry slowly, so that the hot oil can penetrate slowly, and the inside and outside of the frying are all crisp. If the oil temperature is too high, the paste is not delicious. 3. Not too much meat, the less the better, 50 grams of meat can be rolled four. This famous Hangzhou dish "dry fried bell" is ready. This dish looks ugly, but the taste and taste are very good. It's a great wine side dish, for your reference!

Production difficulty: simple

Technology: deep fried

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Hang Zhou Ming Cai Gan Zha Xiang Ling