Dalianhuo not only has a long history, but also has a unique flavor, so it has always been one of the favorite snacks in Beijing. The reason why it is called Dalianhuo is that after it is made and formed, it resembles the "Dalianhuo" on people's belts in the past, so it gets this name. Dalianhuo is a kind of fried food with golden color, burnt aroma overflowing, and delicious. Eat it hot. According to the rule of old Beijing, when eating baguza, you should use hot and sour soup made of chicken blood and tofu strips. It is delicious, sour and spicy, and has endless aftertaste.
Speaking of the history of bag fire, it still dates back to the Guangxu period of the Qing Dynasty. In 1876, Yao Chunxuan and his wife, who came to Beijing from Shunyi, set up a snack stall for making fire in Dong 'an Market in Beijing. The fire made by the Yao couple is different. They cut the pork by hand and cut it into rice grains, add shredded ginger and onions, and use water to fill and stir until it is sticky. Then mix with warm water to form a soft dough, roll it into a thin skin, fill it with the mixed filling, fold it into a long strip, and place it in a baking pan and fry it in oil. It can be fried over heat. It is golden in color. It is tender on the outside and tender on the inside. It tastes delicious.
Dali Huoshao
Recipe Recommendations
- pork stuffing appropriate amount
- dough appropriate amount
- spiced powder 1 scoop
- pepper 1 scoop
- yellow wine 1 scoop
- chicken essence 1 scoop
- soy sauce 1 scoop
- yellow sauce 2 tablespoons
- sesame oil 2 tablespoons
- salty and fresh
- fried
- an hour
- senior
Steps for Dali Huoshao
1
Ingredients: pork filling, dough, seasoning: 1 spoon each of five-spice flour, chicken essence, pepper powder, rice wine, soy sauce, 2 spoons each of yellow sauce, sesame oil, and appropriate amount of onion and ginger
2
Add 1 spoon each of rice wine, salt, pepper powder, soy sauce, and five-spice powder, and 2 spoonfuls each of yellow sauce and sesame oil to the meat filling.
3
Mix well the meat filling and marinate for 15 minutes; use warm water to form the flour into a soft dough, cover it with plastic wrap and relax for 30 minutes.
4
Add a little water to the ginger juice and beat it into the meat filling.
5
Cut the green onions into chopped green onion and mix into the meat filling. (Put the chopped green onion when you are finally wrapped)
6
Remove the relaxed dough and knead it into long strips.
7
Divide into long dough.
8
Take a piece of dough and roll it out with a rolling pin until the dough is rectangular. (Just a little thicker than the dumpling skin)
9
Put the filling in the middle and wrap it top and bottom.
10
Then press the left and right seals flat and stretch them thin. (You can directly roll out the 2 sections thin with a noodle stick)
11
Press the two ends on top to make a green body.
12
Lay the bagel fire blanks neatly in a greased pan and fry them. (Use a brush to apply the bag with oil and heat it to make it evenly colored)
13
Fry the bottom until golden brown, turn on both sides until golden brown.