"Fried Bell" is a famous dish with a long history in Hangzhou. It is made of oil bean skins and a little minced pork. After entering the mouth, it makes a loud sound when chewing, hence the name "Bell". Serve it with pepper salt, sweet flour paste and shredded green onion when served, and serve it with pancakes in spring. "Fried Bell Bell" is also a good side dish with wine. This dish is often seen at banquets. It is golden and beautiful in color, crispy and delicious, and tastes quite good. However, when making this dish, it is best to use the "tofu skin" produced in Sixiang, Hangzhou. It is also called "tofu skin" in the north. The skin is as thin as cicada wings. After frying, it will never feel inexhaustible. The mouth is crispy and great!
Today, we will make this "dry fried bell" at the beginning. The method is very simple. The specific production is as follows;
Dry fried bell
By GuidoCassin
Recipe Recommendations
- minced pork 50 grams
- salt 2 grams
- white sugar 3 grams
- MSG 2 grams
- white pepper a little
- cooking oil appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Dry fried bell
1
Put chopped green onions and ginger into the meat filling.
2
Season with salt, monosodium glutamate, white sugar, pepper and Shaoxing wine.
3
Stir well and stir vigorously.
4
Spread out the oil skin, spread a little batter on it, and spread a thin layer of meat on one third of the oil skin. The less meat, the better.
5
Roll up the oil skin into a roll.
6
Add the bean rolls while the oil temperature is 40% hot.
7
Slow fry over medium to medium heat until crispy.
8
Keep turning during this period to make it even. After frying, remove the tray.
9
Serve with pepper salt as above.Dry fried bell Make Tips
Characteristics of the bell: dry yellow color, burnt aroma, crispy mouth, salty and delicious. Warm tips: 1. When rolling the bell, don't roll it too tightly, so that it can be easily penetrated during frying;2. Use 40% to 50% hot oil to slowly fry it, so that the hot oil can slowly penetrate and fry it until it is crispy inside and outside. If the oil temperature is too high, it will not taste good if the paste is tired inside and outside. 3. Don't have too much meat filling, the less the better. You can roll four strips with 50 grams of meat filling. This famous Hangzhou dish,"Dry Fried Bell Bell", is ready. This dish may not look impressive, but the taste and taste are very good. It is an excellent side dish for friends to refer to!