To wrap jiaozi, you need to use good flour, add a little salt and water to knead it into dough blanks, then lick it, cut it into strips, and then rub it into strips, then drain the periphery of the basin and sprinkle some cooking oil on it. When the noodles are thoroughly soaked in the basin and the elasticity is just right, wrap the noodles around your hands, stretch them back and forth with your hands, and stretch them into strips with uniform thickness, then put them in an oil pan, turn them gently with chopsticks, cook them with proper heat, and fry them into golden crisp strips, big or small.

Water-mixed dough: 25 kilograms of special flour and 500 grams of fine salt.

Fried oil: 7.5 kg of sesame oil and peanut oil each.

manufacturing method

1. Making water and dough: After fully dissolving salt in water, add flour and stir, and then fully tamp the dough, generally not less than 20 minutes, so that the dough has good toughness. After the dough with irregular toughness is made, it is laid flat on the operating table and gradually cut from the edge to the center. Knead the cut coarse noodles into slender round strips with a diameter of 5 mm on the operating table with both hands, and put them into a magnetic basin with peanut oil layer by layer while kneading (oil must be applied between each layer to prevent adhesion). After the strips are placed, they must be placed for 2 hours before they can be fried around the strips.

Zi Shan Pictures Series 3

Zi Shan Picture Series 3(4 photos)

2. Winding frying: After the wire rod is wound, hold the wire rod in your right hand and wrap it around the four fingers of your left hand. When winding, straighten the four fingers of your left hand, hold the head of the wire with your thumb and wind it for 7-8 times. Then, put your right hand into the wire rod circle, pull the noodles with your hands and four fingers together, so that the wire rod can be stretched to twice the original length, and then make room for your right hand to hold the wire rod on your left hand with two chopsticks to tighten it. After entering the pot, fold the strip into a fan shape with chopsticks, and then take out the bamboo chopsticks. You can also turn 1 chopsticks upside down 180 and wind them into long rolls. Can also be made into combs, flowers, brooms, etc. Through different methods. After the oil is formed, it should be turned in the oil pan to make the color uniform. Fry until golden brown, and drain the oil.

quality standard

Shape: The coils are neat without obvious overlap and stretching.

Strip ze: golden yellow.

Structure: There are holes in the section, no lumps and no impurities.

Taste: pure fragrance, crisp and refreshing.

Jinan prickly heat

Scorpion is a very common fried food in northern China, and it is often encountered in Jinan. Very thin and long, brown and crisp, especially appetizing. The prickly heat in Jinan, commonly known as "fine prickly heat", has a long history: "Fine prickly heat was created by Zhong Xinghe. Zhong is a vendor in Zhonglou Temple Street in Lixia District. He has been manufacturing and selling scorpions for more than 30 years. He is highly skilled and has a unique flavor, which is deeply loved by consumers. " (China Famous Food Spectrum) So it seems that prickly heat has been in Jinan for a long time. In the past, because of the low living standard, prickly heat was not affordable for everyone who wanted to eat it, especially for poor families, so it was a big deal for ordinary people to eat prickly heat. This program is to be eaten with horseshoe biscuits, or soaked in sweet foam or porridge.

Langzhong Chinese characters

Langzhong prickly heat is mixed with flour and salt water, coated with a thin layer of vegetable oil, placed on a wet towel, and allowed to ferment naturally, lasting ten minutes in summer and about one hour in winter. After the dough is cooked, roll it into thick lotus root-like strips, ferment for another ten minutes, and then roll it into small strips the thickness of a little finger. After the dough is lifted up with dry rice flour, the right hand holds the strips, and the left hand holds one end of the strips and runs like a spinning wheel, winding the strips into a thinner dough circle, and then winding the dough circle on two long chopsticks-like bamboo sticks, and then stretching and straightening the dough circle, frying it in a pot and turning it over until the dough circle becomes hard. When mixing the bowl, first scoop the camellia oleifera into the bowl, add the mashed prickly heat, and add small pieces of kohlrabi, mashed peanuts, salt and pepper, chopped green onion, red oil, etc. , and serve customers.

Xining zhuanzi

Zongzi is a special food made by people of all ethnic groups in agricultural areas of Qinghai on holidays. Its rings are connected, its appearance is slender and Huang Liang, and its entrance is crispy. It is a good product in pasta and plays an important role in banquets.

Xunzi is a fried pasta. In Qinghai, Han people make it at the end of the twelfth lunar month, entertain guests during the New Year and eat it before dinner.

Heat rash is made of white flour, a little salt and seasoning, rubbed into thin strips (the finer the process, the better) and fried in oil, which is crisp and delicious.