Fried buns, also known as fried buns, are a traditional name in Beijing. In the 1950s, fried wallets were often served early in Beijing. It is rarely supplied. Fried pork, egg white has no greasy feeling, oil cake is fragrant, and it is a nutritious and early-maturing variety. In some areas, fried pork buns are still used for breakfast, such as Tianjin, Liaocheng in Shandong, Cangzhou in Hebei and Daming in Hebei. In Liaocheng, Daming and other places in Hebei Province, fried dough sticks are generally sold in places where they are sold, also called fried bags, fried pockets, fried toads and so on.

Chinese name Fried Pocket is also called Fried Tiger, Fried Bag, Fried Pocket and Fried Toad. Do the main raw materials, such as flour, alkaline flour, alum, eggs, peanut oil and soybean oil, contain preservatives?

catalogue

1 raw materials

2 Anecdotal description

3 production methods

Raw material editing

[Flour] [Alkaline Flour] [Alum] [Egg] [Peanut Oil]

Story interpretation editor

Also known as fried bags, they are rarely supplied. Fried pork, egg white has no greasy feeling, oil cake is fragrant, and it is a nutritious and early-maturing variety. In some areas, fried pork bags are still used for breakfast, such as Liaocheng in Shandong and Cangzhou in Hebei. In Liaocheng, fried dough sticks are generally sold in fried places, also called fried bags, fried pockets, fried toads and so on.

Fried boiled pork is delicious and refreshing, with golden skin and soft protein. It is fried and eaten now.

Fried wallet

Fried wallet

Fried wallet

Fried wallet

Production method editing

Alum, refined salt, alkaline noodles and warm water are ground together with a mallet, then a proper amount of warm water is added, then flour is poured into the dough, covered with a wet cloth for half an hour, then the dough is repeatedly kneaded with warm water until soft and smooth, and then peanut oil is applied for half an hour; Put peanut oil in the pot, heat it to 50% with high fire, press the dough into strips with a thickness of more than two minutes, then cut into long squares with a length of three inches and a width of one inch and eight minutes, put it in the oil pan, fry it until it bulges out, and take it out; Pick a mouth at one end of the purse, beat the eggs into the purse, then put them into hot oil twice, leaving a gap in the middle, so that the egg liquid can solidify in the purse, and then take them out when the two sides of the purse are fried to golden brown.