2. open mouth smile with flour, caramel, sugar, eggs, hemp and oil as raw materials, 200 grams of oil per catty of flour consumption. The method is to crack the egg peeled and poured into the basin, a little bit of baking soda, into the appropriate amount of sugar, caramel, and then white flour with water and oil together, evenly poured into the basin, mixing and kneading and into the dough, pulled into a small dose of hemp kernel mixed with water, the small dose of hemp kernel rolled in, do not press the kneading. The oil will be boiled in a frying pan, and the sesame seeds will be deep-fried in the frying pan until they become open.
The opening smile sweet and crisp, very delicious.
3. Shanghai spring rolls
Raw material recipe 1 kg of flour 400 grams of lean pork 1.5 kg of tender leek buds 100 grams of shrimp 100 grams of soybean oil 250 grams of refined salt, sesame oil (sesame oil), diamond powder, monosodium glutamate moderate.
Method of production 1. Make dough: pour the flour into the basin, add a little salt, add water, stirring while adding, stirring until it does not stick. And the skin surface is required to be soft and thin a little bit, when you grabbed the falling shape.
2. stuffing: pork shredded, put into a small pot stir-fried to seven mature, to be put into the leeks cut into sections, chopped shrimp and diamond powder, adjusted into a thin paste, and then fried together, will be cooked when put into the monosodium glutamate, sesame oil, stir-fried into a thick paste-like stuffing for standby.
3. branding spring rolls skin: the pan burns hot, rubbed with oil, the right hand to grab the dough, in the center of the pot to wipe the turn and pick up, in the pan plate to leave the bowl size of the round thin skin, branding dry, turn over and then branding, and then take out standby.
4. Make batter: Stir a small amount of raw flour with water to make a batter for sticking the skin.
5. molding: the spring roll skin flat, the middle of the filling paste, the two ends of the iterative good, rolled into a pillow shape, with the batter to stick into.
6. Frying: oil burned to 7 ~ 8 mature half spring rolls in the pot, deep-fried until golden brown out, filtered the remaining oil, can be served on a plate.
4. Beijing fried triangular
Beijing snacks are rich and colorful, of which the fried food, it is popular, not to be missed. Fried triangular, fried back, steamed food fried and so on are popular among the masses.
Raw Material Recipe Top grade starch 250-300 grams of flour 500 grams of peanut oil 500 grams of good soy sauce 100-150 grams of pickled carrots 2 Sesame seeds (fried) 50 grams of coriander in moderation
Method of Preparation Soy sauce into 250-300 grams of cool water, this water will be adjusted to starch into a porridge-like thin, poured into a pot on the stove to simmer while simmering and stirring with chopsticks, to be cooked when the powdered paste, poured into a large disk, cooled, and then poured into a large disk, and then poured into a large disk. Large disk, after cooling, with a knife into color sub-blocks, poured into the basin, add pickled carrots (rubbed into the wire), parsley, cooked sesame seeds, mix well into the "stuffed stuffing. Then 250 grams of cold water will be dough and dough, divided into 20 doses, rolled into a skin, each skin cut into two pieces, each piece of diagonal together, first pinch one side, so that it becomes a bucket, filled with the right amount of stuffed filling, and then hang dead on the other side, that is, into the "triangle", into the five mature oil and deep-fried to a golden brown, when the fish out. The actual oil consumption of 150 grams.
Product features Beautiful shape, crispy outside and tender inside.
Features