Fried sparrow head

Fried sparrow head is one of the recipes of Beijing cuisine, with oil skin as the main ingredient. The cooking skill of stir-frying sparrow's head is mainly stir-frying, which tastes sweet. Taste: It looks like a sparrow's head, golden, crisp, sweet but not greasy. This product is a famous beet in Beijing Zhensuzhai Restaurant. It is made of oil skin as the main material, sweet-scented osmanthus and sesame seed sugar stuffing, and is warm fried.

Chinese name

Fried sparrow head

major constituent

Oil skin? Sesame, sugar

classify

Beijing cuisine

Someone's taste

sweet taste

craftsmanship

Clear bombing

basic document

Category: vegetarian recipes, Beijing cuisine

Eat: Chinese food

Taste: It looks like a sparrow's head, golden, crisp, sweet but not greasy.

Ingredients: 300g oil skin? Sesame 100g

Accessories: 20 grams of osmanthus? 30 grams of sugar

Seasoning: 50g peanut oil.

Production skill

1. Hot oil, stir-fried, golden in color. Take it out right away. Sprinkle sugar on it and eat it while it is hot. Beets are mostly used to press tables and are very popular with diners;

2. Because of the frying process, 750g peanut oil should be prepared.

History and culture

This product is a famous beet in Beijing Zhensuzhai Restaurant. It is made of oil skin as the main material, sweet-scented osmanthus and sesame seed sugar stuffing, and is warm fried.

Cooking method

1.？ The oil skin is wrapped with wet cloth and softened, and cut into diamond blocks with a length of 4 cm and a width of 6 cm; 2. Put the hemp seed into a wok, stir-fry it with low fire, press it into noodles with a knife and put it into a bowl;

Fried sparrow head

3. Add sugar and sweet-scented osmanthus, stir well and make stuffing;

4. Spread the sliced oil skin out, put it into the stuffing, roll it into a roll, lift it at both ends and tie a knot to form a bird's head;

5. Heat the wok, pour in peanut oil, heat it to 80%, add the bird's head, fry it until golden brown, remove it and put it on a plate, sprinkle with sugar.

(Excerpted from Baidu Encyclopedia)