Chinese Food
Fried bean curd cake
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I bought two bottles of net red chicken fir oil and bean curd. It's from Yunnan Province. Chicken fir fungus is a famous local specialty. It's put in the very ordinary bean curd and immediately up to several grades. But it's really delicious. When I was a child, my uncle and uncle came to Beijing. Although they were young, they were already in primary school. They had a strong desire for food. Therefore, I still remember that uncle was carrying tofu milk in pottery jars, Tata sugar (made into plates and buckled with black sugar. The shape of a pile is like a tower), as well as kohlrabi, Pu'er tea (called Wowo tea at that time. I don't know if they were the same thing) Pickled Chinese onion. At that time, I was particularly fond of the previous several kinds. But I didn't accept pickled Chinese onion. I thought it had a strange smell. But many years later, I bought it in the only Yunnan specialty store near Chongwenmen, Beijing. I thought it was so crispy and delicious. The bean curd in Yunnan is spicy. It's totally different from the rose bean curd in Beijing at that time in color and taste. I don't dare when I'm young
Cooking ingredients
Cooking Steps
Step1:Put the medium gluten flour into the plate. Pour in a proper amount of warm water. First mix with chopsticks to form floccules. Then use hands and dough. Do not have dry powder. Cover the plate. Use for more than 1 hour. The dough is moist and sof
Step2:A good dough is divided into two equal parts. Don't knead it again to prevent it from getting strong. It's just a little neat
Step3:Roll a dough into 2 mm thick rectangular patches
Step4:Scoop out the chicken fir oil and beancurd together with the oil, and evenly spread it on the dough. Leave white all around
Step5:The shallots should be washed and chopped in advance. Sprinkle half of them on the dough. The Sufu is salty, so there is no need to sprinkle extra salt
Step6:Roll up from one end to the other, and stretch the dough piece gently while rolling; the dough piece with good gluten can be stretched at will; the sealing piece is tightly squeezed
Step7:Roll it up from one end to the other. Press it under the pancake at the house closing place. First press it into a thinner pancake shape with your hand. Then roll it into a pancake about 1cm thick with a rolling pin. The trick to grasp the layer of pancake by hand is in these two steps
Step8:The pancake pan or frying pan shall be set on the electric pottery stove in advance. Double ring. 4 (medium and low fire) heat. Pour a proper amount of high-temperature resistant olive oil into the pancake pan. When the oil is a little hot, put the pancake in. After the bottom is shaped, turn it upside down and burn it. Then turn the fire to 1. Cover the cover. When burning this pancake, handle the other pancake according to the above steps
Step9:Two cakes can be put into the cake pan at the same time, which can save time and not waste energy; the firepower can be adjusted back and forth between the 12th gear until the two sides are golden and the outer skin is crisp, and then the pot can be put out
Step10:You can eat it with your hands. It's salty with the smell of oil and bean curd. It's crisp outside and tender inside. You can eat two without any vegetables.
Cooking tips:1. Whether it's cold water, warm water, or half boiled water and half cold water, the dough must be moistened before use; in the beginning, the dough is lumpy. It's OK to cover the dough without over kneading; 2. The filling of hand-held cakes can be adjusted as you like. It's made of tofu milk, salt and pepper, spicy, onion, five flavor, or sweet peanut and sesame The pan of pancakes should be thick bottomed. It should be evenly heated and have a certain degree of heat preservation. The firepower should not be too large. Too large is easy to paste outside and endogenously; too small is easy to lose water. Biscuits are hard and not soft. There are skills in making delicious dishes.
