How to make a fork with ginger juice? Crispy and sweet, with a strong ginger flavor. How about a bite? Braised pork chops in ginger sauce, a Beijing specialty snack full of Beijing flavor. Literally, it contains ginger as raw material, so it is famous for its obvious ginger flavor when eaten. Attractive color, crisp and sweet, rich in ginger juice. This is a traditional food in Beijing. The processed pork chops with ginger juice are light yellow in color, crisp, sweet, fragrant and crisp. They are delicious, full of ginger flavor and have a very special taste. Let's do it together.

Ginger sauce fork main ingredient: wheat flour 250g salt 120g maltose 250g auxiliary material: ginger slices with proper amount of oil. Processing technology: ginger sauce fork has 18 steps:

Soak the Jiang Shui for an hour or two to make the noodles harder. 1 kg of flour, after adding 4 liang of ginger, prepare dumpling wrappers in advance. In order to prevent noodles from sticking to the chopping board, first sprinkle some cassava starch on the letter and spread the batter into a big dough.

The first step is to remove the edge of the rolling surface and cut it into 6 cm wide strips. After cutting, at least two sides should be folded neatly. Cut three knives at the stacking end of each small piece, and the knife in the middle is longer than the fork. Two noodles should be stacked together. Pass one end of the noodle through the left wound and the other end of the noodle through the left wound.

Turn up the sticky part as much as possible, and put the fork in order. Stir-fry the fork: take out the pot, pour in the right amount of oil, when the oil is 50% hot, put the fork in the pot, stir-fry it until it is light yellow, remove the oil control, replenish water and wrap sugar: take out the pot, add the right amount of water and cook the ginger slices together, and then remove the ginger slices.

Step 2, pour maltose, mix the sugar juice evenly and boil it, then pick up the forks with chopsticks, wrap them with sugar one by one and put them on the screen for a while. After the sugar is cold, you can code the tips and rub the noodles with ginger to make them taste stronger. Noodles should be hard, one catty of noodles should be four or two waters, and the batter should be kneaded evenly until smooth.

Put the baked dough on the slate and sprinkle some cassava starch to prevent adhesion; Roll the noodles thin, and be sure to be thick and symmetrical; Cutting off the redundant edges of the dough sheet, stretching and cutting the dough sheet into rows of fork-shaped sheets with moderate size, combining the two sheets into one, cutting one long, two short and three short knives in the middle, and translating the two sides into rows of fork-shaped green embryos; Be careful not to get too hot when frying the fork. After the fork is fried with a small fire until it is light yellow, it is necessary to pick up the oil control and replenish water.