Fried Cutlet Fork-old Beijing Snacks

Name: Fried Cutlet Fork-old Beijing Snacks
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Xinliang Wheat Core Essence Powder; 80g Plain Water; 20g Black sesame; 2g salt; Some Jiu San Non-GMO Soybean Oil

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

Pai Cha is a classic snack in old Beijing. I have seen this practice in other places, but the name is different. Some are called banana leaves, and some are called hemp leaves. Regardless of the name, the approach is basically the same. After being fried, the noodles are crispy and fragrant. If you want a crispy texture, you can add eggs when kneading the dough. Black and white sesame seeds can be increased as you like. Sweet and salty are also casual. If you put sugar, you should pay attention to not too high temperature during the frying process, because the sugar is easy to color after being heated. The fork I made today is a noodle machine pressed with just the right thickness. Never roll it with your hands anymore, it's a big saving! The oil used in the skewer is Harbin Jiu San Group’s non-GMO soybean oil. The forks fried with it are not greasy, have a fragrant taste, and are golden in color. The most important thing is that the oil of Jiu San Group is non-GMO, which makes people feel relieved! "

Ingredients

Fried Cutlet Fork-old Beijing Snacks

1. All materials are ready

2. Flour, black sesame and salt into the noodle bucket

3. Start the program, let the flour turn up, then put the water cup on, the noodle machine will automatically knead the noodles

4. The reconciled noodles were pressed out after more than 10 minutes of making

5. Place the pressed noodles on the chopping board and use a knife to cut the noodles into four-centimeter-wide noodles

6. In the middle of each piece of dough, make a vertical cut, being careful not to cut the two sides

7. As shown in the figure from left to right, fold one end of the dough to the right, and then take out the cut in the middle to shape it

8. Process all the dough pieces one by one, this is a green fork

9. Pour Jiusan non-GMO soybean oil into the oil pan

10. Insert the bamboo chopsticks in the oil pan, and when there are small bubbles around the chopsticks, the temperature is enough

11. Put part of the green forks into the pot, deep-fry them slowly over medium and low heat, and keep pushing the forks with a spoon to heat them evenly

12. When frying the fork to golden brown, it can be out of the pan

13. Put the fried fork on the absorbent paper and let it cool before serving

14. The fork is very crispy

15. Jiu San non-GMO soybeans are deep-fried, crispy but not greasy, with endless aftertaste

Tips:
Black sesame seeds can be added or adjusted as you like; you can also stack two or three pieces of noodles, and then make the shape, so that the level will be better; the oil temperature should not be too high, otherwise the outside will be cooked, but the inside will still be Raw; use soybean oil to make deep-fried foods, which are not greasy and have a better color than other oils.

Fried Cutlet Fork-old Beijing Snacks

Ingredients

Fried Cutlet Fork-old Beijing Snacks

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