Beijing is very famous for its "baglian fire". When it comes to burning a bag, old Beijingers don't know anything about it. It not only has a long history, but also has a unique flavor, so it has always enjoyed a high reputation.
According to textual research, in 1876, Yao Chunxuan and his wife, a Shunyi family, set up a snack stall in the Lao Dong 'an Market in Beijing, supplying this kind of food for the first time in the capital. It is a fried food with golden color and burnt aroma. It tastes delicious and delicious.
Dali Huoshao
Recipe Recommendations
- flour 280 grams
- qingshui 200ml
- salty and fresh
- fried
- an hour
- ordinary
Steps for Dali Huoshao
1
Main raw materials.
2
Pour rice wine into the meat filling first.
3
Pour in the appropriate amount of salt.
4
Appropriate amount of pepper.
5
Appropriate amount of five-spice powder.
6
Add yellow sauce to the meat filling.
7
Then add soy sauce.
8
Add chicken powder.
9
Add a few drops of sesame oil, mix well, and marinate for 15 minutes.
10
Cut the ginger into minced powder.
11
Put the minced ginger into the meat filling and mix well.
12
Cut the green onions into chopped green onions and set aside (note; put the chopped green onions last).
13
Then chop the cabbage.
14
Put the chopped Chinese cabbage into a basin, sprinkle with appropriate amount of salt and mix well.
15
Combine the flour with 200ml of water to make a soft dough.
16
Cover with plastic wrap and relax for 30 minutes.
17
Dry the salted cabbage with your hands.
18
Put the dried Chinese cabbage and chopped green onion into the meat filling.
19
Mix well.
20
Remove the loosened dough.
21
Divide into three strips and rub them by hand into strips with a diameter of 2 centimeters.
22
Divide the noodles into long dough pieces.
23
Take a piece of dough and roll it out with a rolling pin. The dough is rectangular and the thickness is about 1.5 mm.
24
Put the filling in the middle and wrap it top and bottom.
25
Then press the left and right seals flat and thin on top.
26
Put the dough bags wrapped with the stuffing into the fried cake pan neatly and place them in the oiled cake pan and start frying.
27
Fry the bottom until golden brown, turn over and continue frying.
28
Here, you can use a brush dipped in oil to apply the bag and burn it to make it evenly colored.
29
Fry on both sides until golden brown, then serve on the table.Dali Huoshao Make Tips
1. The dough for making Dalian Huoshao must be relatively soft, similar in firmness to the dough for griddle cakes. It is best if, after a light roll with a rolling pin, it can be stretched by hand into a thin sheet.
2. Add an appropriate amount of water to the filling and beat until it becomes sticky. The water amount should be correct—not too runny—and the ideal consistency after beating is thick enough not to release liquid.
3. The wrapper should not be too thick; slightly thinner than Northern-style dumpling skins is fine. After enclosing the filling on the top and bottom, when sealing the sides, you must press flat, stretch thin, and then press the fold over. Do not fold directly, as this makes the seal too thick and affects the taste. Ideally, the overall thickness of the wrapper should be consistent after wrapping.
4. When frying, the heat should be even; low heat is best. I feel that using an induction cooker provides more uniform heat, keeping the griddle's temperature consistent throughout. In short, temperature control should depend on the specific situation.
5. When eating, it can be paired with hot and sour soup or red bean porridge. It tastes delicious—really appetizing