Lijin Fried Bag has a long history. Lijin Fried Bag is a veritable century-old snack. As early as 19 16, the Maosheng Pavilion operated by Liu Mingyuan and Liu Fenggang in Lijin County was the original improved fried bag store. At that time, the father and son changed the original yeast dough to "old noodles" for fermentation. However, due to an accident, the water containing noodle soup was accidentally spilled into the pot. I didn't expect to make the fried bag full of color, flavor and golden color, and it has become famous since then. Lijin fried dumplings have been handed down from generation to generation.
Material selection of Lijin decoction bag Lijin decoction bag has very high requirements for material selection, and it is best to choose fat and thin front shoulder meat for pork. Flour is made of high gluten flour, and it is best to use "starter", that is, the so-called old flour fermentation instead of yeast. Leek should not be too tender, otherwise it will affect the flavor and taste. In terms of ingredients, it is leek and Jiang Mo, as well as umami, soy sauce, vinegar, salt, sugar, chicken essence and sweet noodle sauce.
There are three aspects to be paid attention to in order to be authentic in Lijin Fried Bag. First, the pork in Lijin Fried Bag needs to be cured. First, the fat and thin front shoulder meat should be diced, and it must be cut into small pieces with a knife and put into a basin. Then, the prepared sweet noodle sauce, umami soy sauce and a little vinegar, a little Jiang Mo, salt, sugar and other seasonings and juice should be poured into the meat for curing/kloc-0.
Then put the chopped leeks in another pot and mix in one spoonful of sesame oil and two spoonfuls of cooking oil. Roll the dough into skin, first put a layer of leek, then put meat on it, and then wrap it. Finally, put the oil in the pot, put the wrapped fried bag first, and then pour the water into it. According to the size of the fire, the number and quantity of pouring water are determined, and the real boiling and frying effect is realized. After the connection between steamed buns turns golden, take out the pot.
Precautions for making Lijin fried dumplings have three points to pay attention to. First, meat and leeks must never be mixed together, and leeks must be laid before meat is put. The second point to pay attention to is that the meat must be marinated for more than one and a half hours without seasoning, and a small amount of vinegar must be added when marinating the meat, which is the key to delicious taste. The third is that flour and water should not be too thick or too thin. If the connection between steamed buns and steamed buns is too thick, it is difficult to fry them, let alone fry them until they are golden. If it is too thin, it will not form a connection between steamed buns, which is not only ugly but also loses the meaning of boiling and frying.
Nowadays, many families have pans or electric baking pans, and they can make their own fried dumplings at home. Although the taste may not be as delicious as that sold in the store, it is better than clean food.