Old Beijing
by Susuai Food
Favorite
Difficulty
Normal
Time
15m
Serving
3
I feel that the easiest and most delicious pasta snack in the hot summer is the old Beijing paste. Lao Beijing Huotazi is one of the traditional snacks of the Han nationality in Beijing, and it is also a staple food on the family table. It is delicious and unique, suitable for all ages.
Whenever the vegetables are abundant in the summer, my mother always likes to make this kind of paste, and the fragrance is often overflowing before it is out of the pot. At this time, my sister and I always take a small bench and sit at the side of the pot and wait. The pancakes just out of the pot are burnt on the outside and tender on the inside. We just eat them by the side of the pot. The taste is really soft, tender and delicious. It’s so enjoyable to eat. Up.
In fact, the old Beijing paste is made with the simplest home-cooked ingredients. It is made into a batter with very tender zucchini, eggs and flour. It is spread into golden and soft cakes. It is served with garlic and sesame oil. , Vinegar, and soy sauce, or you can eat it as it is, without any seasoning.
This recipe is dripped according to mother's practice, and there are three differences from ordinary practice.
First, this is the type I like with less flour and more layers. The paste produced by doing this is easier to be burnt on the outside and tender on the inside, and it will taste softer and more fragrant.
Second, the cucurbit shreds should not be too shredded or thin. It is best to cut the silk with a knife. The taste is better than the silk rubbed with a utensil.
Third, without adding a drop of water throughout the process, add salt and mix well for 10 minutes, and the salt will produce a lot of water, enough to mix into a thin batter, and the taste will be purer and more tender.
Whenever the vegetables are abundant in the summer, my mother always likes to make this kind of paste, and the fragrance is often overflowing before it is out of the pot. At this time, my sister and I always take a small bench and sit at the side of the pot and wait. The pancakes just out of the pot are burnt on the outside and tender on the inside. We just eat them by the side of the pot. The taste is really soft, tender and delicious. It’s so enjoyable to eat. Up.
In fact, the old Beijing paste is made with the simplest home-cooked ingredients. It is made into a batter with very tender zucchini, eggs and flour. It is spread into golden and soft cakes. It is served with garlic and sesame oil. , Vinegar, and soy sauce, or you can eat it as it is, without any seasoning.
This recipe is dripped according to mother's practice, and there are three differences from ordinary practice.
First, this is the type I like with less flour and more layers. The paste produced by doing this is easier to be burnt on the outside and tender on the inside, and it will taste softer and more fragrant.
Second, the cucurbit shreds should not be too shredded or thin. It is best to cut the silk with a knife. The taste is better than the silk rubbed with a utensil.
Third, without adding a drop of water throughout the process, add salt and mix well for 10 minutes, and the salt will produce a lot of water, enough to mix into a thin batter, and the taste will be purer and more tender.
