Area: Beijing snacks
Technology: frying
Inby's ingredients: 500g flour, refined salt 12g, edible alkali 6g, alum 14g, vegetable oil 2500g, and proper amount of water.
Inby: Inby was originally a fried food in the Qing court. Later, Sun Deshan, the chef of imperial dim sum, passed on his skills to Wu Dianyuan and Zhao Baoming of Shengyuanzhai Cake Shop, and then kept inby's skills and characteristics and passed them down, becoming a must of traditional Muslim snacks in Beijing. Old Beijing eats inby with mung bean juice, shredded pickles and other foods.
Inby's characteristics:
Brown luster, shaped like a bracelet, delicate and crisp.
Teach you how to do inby, how to do inby.
1. Crush alum, edible alkali and refined salt, add 75g of warm water, grind and stir with a hammer until foaming, then pour 225g of warm water and stir into a solution for later use;
2. Add the flour into the basin, pour in part of the alum alkali solution, stir it evenly by hand, sprinkle a little water to make dough, cover it with a wet cloth for 15-30 minutes, then sprinkle the remaining solution, knead it into a rectangle, spread a layer of vegetable oil on the surface, flatten it, and bake it for 15-30 minutes.
3. Buckle the baked dough on the oil pan, cut one strip, and then cut it into 2 cm wide dough. Fold two pieces of dough into two layers, press a groove horizontally in the middle of dough with the middle finger of both hands, and then cut it from the center with a knife to get inby green body.
4. Add vegetable oil to the pan, and when it is heated to 50% to 60%, put the green body into the oil pan with both hands. When it is shaped and floating, immediately turn it over with long chopsticks, insert the chopsticks into the middle seam and turn it so that inby is round. Turn it over 3-4 times after setting, and it is dark brown.
Inby's production factors:
1. The ratio of alum, edible alkali and refined salt should be accurate;
When frying, both technology and temperature are very important. It should be fast and steady. If the fire is too big, it is easy to fry but not crisp. If the heat is too small, it will be hard but not brittle.