Chinese Food
Old Beijing is burning
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There is nothing unknown about the old Beijing. It has a long history and unique flavor. It originated in 1876 and first appeared in the old Dong'an Market in Beijing. It's called girdle fire because it's made to look like two pieces of girdle on people's shoulders and back in the old days. So it's named. It's a hot and sour soup made of chicken blood and beancurd. It's delicious, sour and spicy. It's delicious. Today, Baoma is going to tell you about this method. When she first came to Beijing many years ago, she fell in love with this food after eating it for the first time. She couldn't make it well at home. Later, she saw the practice of a shop broadcast on TV. Baoma is diligent in learning and practicing. Now this famous old Beijing food, which can only be eaten outside, is the most popular food in Baoma's family Yes. It's golden in color. It's thin in skin and full of burnt fragrance. It's delicious. You can't stop eating it
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. Wash the celer
Step2:Flour, water and dough that are softer than dumplings. Brush a layer of vegetable oil on the top and seal with plastic film for more than 3 hours. (it's better to refrigerate the noodles with the refrigerator the night before
Step3:Cut the celery into sections and break it with a cooking stick. Make a small half bowl of water for use. Put some salt in the other basins to kill the water
Step4:Put the meat in a pot. Add salt. Add a little bit of celery water. Don't be too thin. Just moisten it
Step5:Add chopped green onion and ginger, soy sauce, cooking wine, vegetable oil, sesame oil and pepper. Mix them clockwise. Then, take out the celery with water and put it into the meat filling basin. Mix them clockwise. Refrigerate them for a while to make a better package
Step6:Brush oil on the dough. Take out the dough. Rub the long stri
Step7:Cut into pasta larger than Jiaoz
Step8:Prepare to roll skin for making blank - brush a little oil on the roll surface. Don't too much. When rolling, it will slip and play a non stick role
Step9:Take the facial dressing. Place the incision face down horizontally. Press it. Use a rolling pin to start from the middle. Roll it up
Step10:Roll it down again from the middle. The dough is ready
Step11:Start wrapping - don't take this dough. Put stuffing in the middle
Step12:Pull the pastry from the inside to cover the mea
Step13:Stretch the skin on both sides to the middl
Step14:Seal both ends. Press lightly at the interfac
Step15:Roll forward as you go. This is a good way to burn the green body
Step16:Put it on the oiled surface while wrapping it. Brush another layer of vegetable oil on it
Step17:When the temperature of the oil rises, take 221 pairs of green blocks, stretch them and put them into the electric cake pan. There is no space left in the middle (the pan is better to be baked)
Step18:Brush the oil again. Cover the pancake and start to bake
Step19:The bottom is golden. Take a long shovel and turn it upside down. It's golden on both sides and you can get out of the pot
Step20:When you eat it, you can mix one of your favorite dips. The mixing method is the same as the usual way of eating dumplings.
Cooking tips:1. Flour should be high gluten flour for Chinese pastry, but not bread flour. This kind of flour will stretch continuously. The skin is thin but not broken. 2. Dough should not be too hard. It is softer than dumpling dough. Brush vegetable oil when making dough. This is enough moisture. It is convenient for later operation. The cooking time must be more than 3 hours. The stuffing should be a little dry overnight. It is not good if it is thin. It's better to refrigerate it. 4. No electric pie Pan fry the pan with the pan. The oil should be big. In this way, the skin will be burnt, fragrant and delicious.
