There are many special snacks in old Beijing. Many people in Beijing will patronize various local food streets and have a feast for their taste buds. So, what is fried crunch made of? Where is the snack of fried crunch?
Where is the fried snack?
Among the famous traditional snacks in Beijing, there are many fried items, and the fried snack is one of them. The fried snack is divided into soft fried and crispy fried. . When eaten in the mouth, it is crispy and crunchy. This may be the origin of the name "Zhao Zhi Zhi". Generally, people call it "Zhao Zhi Zhi" or "Zhao Zhi Zhi".
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Food customs
Every few days before the Chinese New Year, old Beijingers will start to spread out the pancake skins, fill them with fillings, and make this crunchy box . Make several large washbasins. After the first day of the Lunar New Year, it’s time to visit each house. There are so many people coming, and it seems overwhelming to prepare dishes at short notice. In addition, the vegetable sellers who usually sell vegetables during the Chinese New Year also go home, and the vegetables they buy are not easy to keep fresh, so they make them into crunchy boxes. When people come to visit, they take out a few pieces and fry everything before serving.
What is the fried crunch made of?
The filling of the crunch box is carrots, potatoes, coriander and other stuffings. The characteristic of this crunch box is that the dough is crispy and mixed with some Bean noodles are pancake skins, which make the skin crispier when eaten.
How to make fried crunch
Ingredients
Mung bean noodles or soybean noodles, all-purpose flour, 1 carrot, 1 potato, 1-2 taels of meat filling , one egg, one cabbage root (for oiling), warm water, salt, light soy sauce, white pepper, oyster sauce, cooking wine, sesame oil.
How to make fried crunch
How to make it
(The meat filling is marinated with a little salt, cooking wine, and oyster sauce to add flavor.)
1. Mung beans The ratio of noodles and medium-gluten noodles is 3:1, stir evenly.
2. Crack in an egg and stir evenly. When the egg is added to the dough, the edges will rise slightly when spreading the cake, making it easy to turn over.
3. Dilute the flour with warm water. The water I used was 300 grams. I didn’t remember the details at the end because I mixed it while pouring to check the condition. The water absorption rate of the noodles is also different. It can be spread in the pot. When formed into a cake, the flow state is optimal.
4. Grate the carrots and potatoes into shreds, stir in the meat filling, add salt, light soy sauce, and white pepper, mix well, and finally add a little sesame oil to seal the fragrance.
5. Take a cabbage root and replace it with other similar ones. Dip a little cooking oil into the pan to moisten it, not too much oil.
6. Pour in an appropriate amount of batter, mix well, and spread into pancake skin.
7. After spreading out, let it cool down, put the filling on one piece, cover it with another piece, and apply flour paste (flour water = diluted and sticky paste) on the edge of the dough to stick it tightly.
8. Then cut it into long strips of equal width. Do not cut it into small diamond-shaped pieces, which will easily fall apart when fried.
9. Pour oil into the wok. When it is 60% hot, put in the cut squeaky boxes. The fried surface will be slightly hard and cut into diamond-shaped pieces when eating.