Ginger juice fork(jiang zhi pai cha )

Ginger juice fork

Introduction:

Production steps:

Step 1: soak ginger in water for about one to two hours;

Step 2: make the noodles a little harder. Add 4 liang ginger water to 1 jin noodles;

Step 3: mix the dough and cover with plastic film for 30 minutes;

Step 4: after the dough is ready, prepare to roll the dough. In order to prevent the dough from sticking to the chopping board, sprinkle some starch on the table and roll the dough into a large dough;

Step 5: remove the edges and corners of the rolled noodles, and then cut them into 6 cm wide strips with the same width;

Step 6: after cutting, fold the two pieces together and code them neatly. Cut three pieces at the end of each piece, and the middle one should be longer;

Step 7: turn the fork, stack the two pieces together, and pull one end of the piece through the left edge of the knife;

Step 8: pull the other end of the dough through the right edge of the knife;

Step 9: turn up the adhesive parts as far as possible and arrange the forks;

Step 10: fried fork: do oil pot, pour in the right amount of oil, oil 50% heat, fork under the pot, with a small fire;

Step 11: deep fry it into light yellow and take out the oil to control it;

Step 12: sugar wrapping: make a skillet, add appropriate amount of water and cook with shredded ginger;

Step 13: after boiling out the ginger, take out the shredded ginger;

Step 14: put white sugar into the pot and wait for the sugar to boil;

Step 15: add maltose and stir well;

Step 16: after boiling the sugar juice, pick up the fork with chopsticks and wrap the sugar in turn;

Step 17: place the sugar stick fork on the screen for a while;

Step 18: when the sugar cools, you can code the disc.

Materials required:

Flour: 250g

Sugar: 120g

Maltose: 250 g

Ginger: moderate

Oil: right amount

Note: 1. Use ginger to soak water and noodles, so that the taste is more strong; the noodles should be hard, one jin of noodles with four liang of water, and the dough should be well kneaded and smooth; 2. Put the well kneaded dough on the chopping board, sprinkle some starch to prevent adhesion; the noodles should be rolled thin, and the thickness must be uniform; 3. Cut out the extra side of the dough, fold and cut into two pieces of moderate size fork pieces 4. When frying the fork, pay attention to the oil temperature should not be too high, fry it into light yellow over low heat, then take out and control the oil; 4. Wash the ginger, peel and cut it into shreds, cook it into fresh ginger water, add sugar and maltose, cook it until thick, and keep it warm on warm fire; Ginger Honey should be boiled until thick, neither too thick 5. The syrup must be wrapped one by one, so that it can be evenly wrapped, and the time should not be long. Take out the fork and put it on the grid to cool, and then put it on the plate.

Production difficulty: ordinary

Technology: deep fried

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Jiang Zhi Pai Cha