Old Beijing court snack "fried triangle"(lao bei jing gong ting xiao chi zha san jiao )

Old Beijing court snack "fried triangle"

Introduction:

"Vegetarianism is also the favorite of Beijingers. For example, shops and restaurants like Gongdelin and quansuzhai in Beijing have good business every day. I have been there several times and have been queuing up. There are always so many people. In the past, there were three famous foods in Beijing, called "fried three vegetarians". They were also three kinds of vegetarians that flowed into the people from the imperial dining room of the Qing Dynasty. Now they are rarely seen in the market. Because the cost is low, the production is very complicated, it takes time and effort, and there is no money to make, so no one can make this kind of food any more. Beijing's fried three vegetarian refers to fried meatballs, fried creaky boxes and fried triangle. In the late Qing Dynasty, Empress Dowager Cixi liked to eat vegetarian food. It is recorded in the low-grade palace food of the Qing Dynasty that Cixi had the habit of eating vegetarian food for three days every month. She ate vegetarian food and could not have any meat or fishiness when making it. The main and auxiliary ingredients and seasonings used were all vegetarian. During the three-day meal, the imperial dining room was operated according to the Buddhist method of making vegetarian food and could not be careless. The "fried triangle" in vegetarian dishes is a famous dish in the palace vegetarian dishes. When it is made, it is wrapped in plain stuffing with paper-thin dough, and then it is fried. When it is fried, it can be eaten while it is hot. The crust is crisp and the stuffing is delicious. It is one of the classic vegetarian dishes. I have already introduced the methods of creaking boxes and meatballs in the three vegetarian dishes. Today, I mainly introduce the method of frying triangle. "

Production steps:

Step 1: put a little salt and soda in the flour.

Step 2: mix noodles with warm water of 30 degrees.

Step 3: mix the dough into a harder dough and cover with a wet towel for 30 minutes.

Step 4: open the water in the soup pot, blanch the shredded mushrooms, bamboo shoots and Auricularia auricula, then remove the water and set aside.

Step 5: just blanch the bean sprouts in boiling water for three seconds.

Step 6: mix the blanched ingredients for seasoning, sprinkle a little salt, pepper, monosodium glutamate and sesame oil inside and mix well.

Step 7: add leeks and stewed seeds to the stuffing and mix well.

Step 8: take out the dough and knead it on the chopping board.

Step 9: then rub the strip into a small dough and press it flat.

Step 10: use a rolling pin to roll the dough into a circular thin sheet.

Step 11: after rolling, use a knife to cut the dough in half from the middle.

Step 12: apply a little water around the skin with a brush.

Step 13: fold the dough left and right firmly to form a triangular funnel, and put the stuffing inside.

Step 14: hold the seal firmly with your fingers, finish it one by one according to this method, and then spread it on the cover for standby.

Step 15: heat the oil pan to 45% heat, then fry the triangle.

Step 16: deep fry the triangle until golden yellow, expand, take out the oil control, and then put it on the oil absorption paper for a moment.

Step 17: drain the oil and serve on a plate.

Materials required:

Flour: 200g

Soda: 1g

Refined salt: 2G

Water: 90ml

Shredded mushrooms: 30g

Winter bamboo shoots: 30g

Shredded fungus: 30g

Bean sprouts: 50g

Leek: 50g

Stew: 100g

MSG: 1g

Pepper: right amount

Sesame oil: 5g

Cooking oil: proper amount

Note: Snack features: Triangle Golden beautiful, thin skin crisp delicious, filling light salty, ready to eat the best. Warm tips: 1. The stew used in stuffing is made by using soy sauce soup to thicken. It's better to use mung bean powder or sweet potato powder to thicken the sauce. The sauce should be a little thicker. It should be cooled in the air and then refrigerated for a few hours. The production method is similar to that of cold powder. It can be cut into small pieces when mixing stuffing. 2. The thinner the skin of the triangle, the better. It's better to make 100 pieces of dough with 500 grams of flour, which is the same as the thickness and yield of wonton. Wonton also makes 100 wontons per catty of flour. 3. Stuffing must be cooked in advance, the method of frying stuffing can also be used, in short, the stuffing should be cooked and light. 4. Fried triangle belongs to ready to eat snacks, can only be eaten while hot, cold is not delicious. 5. It's a little different from fried mung beans, but it's a different way to make mung bean stuffing. This traditional Beijing style snack "fried triangle" is ready for your reference!

Production difficulty: simple

Technology: deep fried

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Lao Bei Jing Gong Ting Xiao Chi Zha San Jiao