What do you usually dip in the fried enema of old Beijing snacks?
Correct answer: salted garlic juice.
Analysis: The fried enema is golden in color, tender outside and tender inside. Dip in garlic juice, it's fragrant and spicy.
Fried enema pays attention to frying in pig intestines, so authentic fried enema always has the taste of pig intestines, but for health reasons, people rarely use pig intestine oil to fry enema. When you are frying an enema, you must first slice the shaped enema and fry it in a pancake pan until both sides are foamed and crisp, that is, take it out and pour in the mixed salt water and garlic juice while it is hot.
Fried enema method
Ingredients: a cup of starch and a glass of water.
1. Divide the starch into two parts, one part is mixed with water or made into starch paste, put it in the microwave oven for 30 seconds, stir for another 30 seconds, and stir again until it is dough-like, without completely cooking. Adding half a spoonful of sugar to starch will be delicious. I don't know why the starch here is not as sweet as that in China.
2. Knead the remaining starch into the starch dough heated by microwave oven, and burn it carefully, otherwise it will become braised pig's feet!
3. Knead the dough into a cylinder and steam it for 30 minutes. Remember to replenish enough water in case of fire. Adding water in the middle is easy to burn.
4. After steaming, it is needless to say that the thin and thick slices are delicious when they are thoroughly sliced.
5. Mash garlic (be sure to use it! ) then add boiling water and salt, open it and eat it while it is hot ~
What's the story of fried enema?
First of all, fried enema is a variant of Manchu fried deer tail, and it evolved from fried deer tail.
Secondly, the earliest "enema" shop in Beijing is "Fuxingju" in the east of Qiaotou Road at the back door. After Manchu entered Beijing, it adopted the system of separation between Manchu and Han, and Manchu lived in some areas north of Beijing Houhai. Therefore, the later decoction enema was called "Houmenqiao decoction enema".
"Fuxingju" was opened in Guangxu period of Qing Dynasty, and the owner's surname was Pu, who was called "enema Pu". It is said that Empress Dowager Cixi once tasted the incense of Di 'anmen Fire Temple and praised it greatly. Later, Fu Xingju's enema became a fixed tribute of the Qing court.
In the future, fried enema has developed some font sizes, each with its own characteristics.