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How to make the traditional Beijing famous snack Hutazi?
There is a local burning thing in old Beijing, which is commonly called "Hutazi". It is said that once upon a time, it was a well-known local snacks in Beijing, and it was also a staple food variety on the family table. It was delicious and had a unique flavor, and it could be used as a appetizer or as a meal, suitable for all ages. Stubby dumplings must be made of zucchini. If you use something else, you can call it anything, but you can't call it a stubby dumpling. More zucchini, more eggs and less noodles. It's authentic to dip in vinegar and garlic juice. I haven't heard of dipping garlic and soy sauce in Beijing.

As a kind of pasta, its method is particularly simple. To put it bluntly, it is like making pancakes, and fooling a round cake with diluted noodles. Bite the pancake with a paste, it has both the fragrance of zucchini and the tenacity of the pancake. If you don't eat two or three pots in the morning, you can't stop at all. The old Beijing paste is a kind of food that is washed with zucchini, shredded, added with some chopped green onion, then put some eggs, added with some white flour and salt, mixed with water into a paste, spread on a cake pan and shaped, and spent on both sides.

Brush a small amount of oil in the pot, be sure to brush it evenly, pour in the batter, spread it out quickly with a bamboo spatula until it is as big as the pot, not too thick, and turn it over after solidification. After taking out the pot, cut it into appropriate sizes, and mix it with garlic, soy sauce and vinegar to make juice and dip it in. Add100g of flour, 2 eggs and 2g of thirteen spices into shredded zucchini, and stir them clockwise to make zucchini batter.

Enough to fuse a small amount of flour into a thinner batter. Generally, the batter eaten in the store is relatively thin, indicating that the batter is thin. On the contrary, if you like a slightly thicker cake, you will stir the batter thicker. Brush some oil on the stove, heat it, pour in the prepared zucchini paste, and spread it flat. When the bottom can be lifted with a shovel, turn it over and continue to cook, the two sides will be yellowish, and the paste will be spread, and some garlic juice will be dipped. That's a treat. It's very simple without eggs, that is, the zucchini is beaten with thin and appropriate amount of oil and salt and other condiments spread on the cake pan. The thickness is even and it will be cooked soon. As long as vinegar and garlic have a taste, it is best to match pickles. Just drink when you are greedy.