Old Beijing Traditional Snack "fried Lump"

Name: Old Beijing Traditional Snack "fried Lump"
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Flour; 0.5g salt; 80ml Shimizu; 50g Haricot vert; 50g Cucumber diced; 50g Carrot diced; 30g Garlic sprouts; 10g Balsamic vinegar; 20g Soy sauce; 1g MSG; 20g chopped green onion; 15g Minced garlic; 20g Cooking oil

by Large frying spoon

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The traditional snack "fried lump" in old Beijing has a history of hundreds of years. It is one of the halal snacks and is loved by most people in Beijing. In the past, Peking opera master Ma Lianliang and other masters also liked this snack very much. It is said that Mr. Ma often orders a plate of fried pimple at "Enyuanju" after the performance at night, and then eats it while chatting with the boss. I appreciate and like this bite very much. He eats it with relish every time, hehe!
The authentic method of "fried lump" is to put a little salt in the flour, and then use water to make a hard dough. After the dough is made, it takes three to four hours before making it. In the process of making noodles, you can't use a knife to cut into noodles, but use your hands to pull into small noodles, and then rub them again with your hands. The resulting lumps are smooth, chewy and chewy. Fatty, the more you chew, the more delicious!
"Stir-fried lump" belongs to a vegetarian diet. The ingredients for making fried lump are generally used. Shuifa green beans, carrot diced, garlic seedlings, and cucumber diced are the most authentic ingredients. Why do we need to dice? Because the ingredients are bigger when diced, it is better to cut smaller than the cubes. Sprinkle a little bit of minced garlic when it comes out of the pot, it will taste authentic!
Today, I will make this traditional snack of old Beijing, the "fried lump". The specific method is as follows;"

Old Beijing Traditional Snack "fried Lump"

1. Put a little salt in the flour, mix well, and then use water to make a hard dough.

Old Beijing Traditional Snack "fried Lump" recipe

2. After reconciliation for two hours, then knead well, and then knead well for one to two hours.

3. Use a rolling pin to roll out the good dough, about one centimeter thick.

4. Cut the rolled noodles into strips, and then pull them into small pieces by hand.

5. The gnocchi can be slightly larger than the soybean noodles. After pulling it, rub it with your hands and spread it out for later use.

6. Boil water in a pot, add a little salt, and then pour gnocchi.

7. Bring the gnocchi into the pot and boil. When the gnocchi rises to the surface, pour an appropriate amount of cold water.

8. It can be taken out after the water is boiled again.

9. Rinse the removed gnocchi with cold water, but do not soak it in a basin of cold water, and then spread out to dry.

10. Heat up a frying spoon, pour some cooking oil into the chopped green onion, add gnocchi and green beans, stir fry, stir-fry the gnocchi thoroughly, add a little balsamic vinegar along the side of the pan and stir well.

11. Then add carrot diced and garlic sprouts and stir well.

12. Stir well and then cook in soy sauce and stir well.

13. Sauté the carrots until they are dead and sprinkle with a little salt and MSG to taste. If the saltiness is enough, you don't need to add salt.

14. Sprinkle the minced garlic and stir well before making it out of the pan.

15. Sprinkle in the minced garlic and stir well, then serve on a plate.

Tips:
The characteristics of fried pimple; the color is oily and red, the aroma is overflowing and attractive, the taste is smooth and the taste is salty and delicious.

Tips;

1. The dough should be a little harder, and the 饧 will take longer. You should pull it with your hands when making it. You can't cut it with a knife, otherwise it won't be authentic.

2. The cooked gnocchi can only be rinsed with cold water, and must not be soaked in a basin of cold water, and then spread out on the chopping board to dry the water before frying.

3. The color of the fried lumps is determined according to your own preference. If the fried color is dark and soy sauce is too much, there is no need to add salt, and it will not taste good if it is salty. It is recommended that the color is moderate and slightly lighter.

4. The most indispensable ingredient when making stir-fried pimple is green peas. Be sure to cook the right amount of vinegar during stir-frying, otherwise the taste will not be authentic.

The famous old Beijing snack "fried lump" of the big stir-fry spoon is ready. Experts are welcome to come to make a decision, ha ha! For the reference of friends who love this bite!