Production process editing
Preparation of dough: put a cup of warm water +2 tablespoons of sugar +3 teaspoons of yeast (yeast) into a container. After the yeast has been in warm water for at least 15 minutes, add three cups of flour, mix well, and knead with hands and face until smooth. (You can also use the toaster. ) In order to keep the indoor temperature and humidity, put the dough into a container and cover it. It takes at least half an hour for the dough to start fermenting.
Preparation of chopped green onion: Cut three green onions into chopped green onions, add 1 tsp sesame oil and 1 tsp salt, and mix well.
Divide the dough into equal parts, roll it flat with a rolling pin, sprinkle chopped green onion on the dough, then roll the dough into a round shape, stick it into a round cake of about 6 8 inches, and then put it in an electric cooker or fry it in 1 teaspoon vegetable oil until brown.
If the dough in the third step is cut into several sections with a length of about 1.5 inch, then it is rolled into a flower roll, put in a steamer, curled for at least 15 minutes, and steamed for about 10 minutes on medium fire, then you can enjoy the delicious flower roll.
Leek box: Divide the dough from the first step into 1 inch balls and roll them into the shape of dumpling skin.
Then wrap the stuffing in two pieces of skin, twist it and make it into a roll, and fry it in the oil pan or fry it until it is cooked.
Leek stuffing can be mixed with seasonings such as vermicelli, leek, meat or shrimp.
Shandong's "pie" has a long history, and many shops have been dealing in this kind of food since ancient times. Famous shops in the late Qing Dynasty and the early Republic of China,1Shunchenghao, Xiangshunzhai and Yihe Garden in the 1920s,1Guangjuhao, Jushengchang and Tongfengtai in the 1930s. The pot cakes produced by these pot cake shops are of high quality and rich local flavor, which are deeply loved by diners. [ 1]
trait
A northern hard pasta is round, about 50cm in diameter, as big as a plate, about 5cm thick and weighing about 3kg. Exquisite and meticulous appearance, uniform color, especially beautiful. There are various patterns embossed on it. It looks more like decorations than food. It is made of special pot cake molds, some of which are similar to burning. The average pot sticker is about 6 kg, because the weight is enough, cut it into pieces and sell it. No one will buy a whole pot of cake unless there are many people at home, which will take several days. Because there is very little water in the cake, it will not rot for dozens of days.
taste
Hard and crisp, chewy and delicious, it is well-known and popular. The crust of the pot cake is thick and hard and chewy. Many people especially like to eat cake crust, which is crisp and durable. People with bad teeth will have a hard time eating, but they can be used to grind their teeth; The inside of the pot cake is very soft, layer by layer, with more than a dozen layers. Soft and chewy, absolutely full. Another way to eat fried dumpling is to match Linyi's famous "San", which is a famous dish. , economical and practical. Chewing is powerful but not sticky, the outside is hard and the inside is tough, and the food is dry and fragrant, with endless aftertaste. [ 1]
working methods
Shandong fried dumpling is "dead noodles", without any seasoning, and there is less water when rubbing powder. They are simply rubbed repeatedly with strength and made into round thick cakes, and then put into a pot and slowly dry the water with a small fire. The production of Juxian fried dumpling keeps the traditional production technology, with exquisite materials and meticulous technology. When making, wheat flour is made into dough with pure warm water. After repeated pressing, knead well and press evenly with both hands. The diameter is about 50 cm and the thickness is about 2.5 cm. When hands are pressed, palms are back to back, and symmetrical patterns naturally appear on the surface of the cake. Sprinkle sesame seeds, enough is enough, then bake in a pan, bake in a flat pan until it is light yellow, and then bake in a warm fire until it is cooked.