Ingredients: mung bean powder or soybean, medium gluten powder, carrot 1, potato 1, meat stuffing 1-2, eggs, Chinese cabbage root (for oiling), warm water, salt, soy sauce, white pepper, oyster sauce, cooking wine and sesame oil.
Production: (The meat stuffing is marinated with a little salt, cooking wine and oyster sauce. )
1. The ratio of mung bean powder to medium gluten powder is 3: 1, and stir evenly.
2. Beat in an egg and mix well. When spreading the cake, one side of the egg will be slightly tilted, so that it can be turned over.
3. Dilute the flour with warm water. The water I used was 300g+, but I didn't remember it in the end. Because it is mixed while pouring, the water absorption of noodles is different, and it can be spread into cakes in the pot, and the flow state is the best.
4. Shred carrots and potatoes, add meat, add salt, soy sauce and white pepper and mix well. Finally, order a little sesame oil to seal the incense.
5. Take a Chinese cabbage root, but there is no other similar substitute. Wet the pot with a little cooking oil, not too much oil.
6. Pour in a proper amount of batter, stir well and spread it into pancake skin.
7. Let it cool after spreading, put a piece of stuffing on it, cover it with a piece of batter (flour+water = diluted paste) and stick it firmly.
8. Then cut into strips of equal width, instead of diamond-shaped small pieces, which will easily spread out when fried.
9. Pour the oil into the wok, put it into the cut indentation box when it is 60% hot, fry the surface slightly, and cut it into diamond-shaped pieces when eating.
ps:
1. There are many kinds of fillings to try, but generally speaking, the combination of carrots, potatoes and parsley is popular.
2. after frying, you can put it in the refrigerator for refrigeration. When eating, take out a few pieces and fry them before eating.
3. It is recommended to cut diamond blocks after frying. If the diamond-shaped pieces are cut first and then fried, it is easy to leak the stuffing, and the stuffing may be scattered.
No stuffing (ordinary creaking box)
1. First, add white flour, pepper powder, salt, eggs and water to the mung bean powder to make a thin batter.
2. Then add water to the white flour to make white batter for later use.
3. Grease the pan, spread the tickle cream in the pan, spread it on the chopping board, roll it into a roll, put the prepared batter at the sealing place, and after sealing, coat the batter on the outside and dip it in sesame seeds for later use.
4. Pour the oil in the pan, cut the pancake roll into sections, put it in the pan, fry it until crisp, and take it out. This dish is ready.
JD.COM Tianjin Wuqing crunch method;
Ingredients: mung bean noodle cake (that is, mung bean noodle pancake, which is sold in the twelfth lunar month of Wuqing, or you can make it yourself), coriander (coriander), carrot, ginger, onion, pork stuffing, starch, salt and cooking oil.
Production method:
1. Chop coriander, carrot and onion, cut ginger into powder, mix with pork stuffing, starch and salt, and adjust the dosage of each raw material according to personal taste;
2. Spread the crispy skin of mung bean flour on the chopping board, put the mixed stuffing on the crispy skin with a spoon and smooth it. The thickness of the filling layer is about one centimeter.
3. Cover the smoothed filling with another crispy piece, and press the second crispy piece by hand to make it stick with the filling.
4. Cut the combined crunching knife into diamond blocks with a side length of about 4 cm for use, which is raw crunching.
5. Put the cooking oil into an iron pot and heat it until it boils.
6. Fry the raw crisps in boiling oil until golden brown, and then take them out.
How to eat:
The fried food can be eaten after crunching and cooling for a while, which can be eaten as a meal or as a staple food. You can cook more at a time, put the rest in the refrigerator, and heat it a little with a pancake pot or pot when you eat it again to make it zoom and crisp, so that you can eat it again, just like the taste just fried.
Features and tastes: The raw materials of this snack are all local common and easily available products, and the method is simple. Crispy outside and tender inside, the aftertaste after eating is rap. Up to now, it is still a special snack made in the indispensable place of origin for the New Year, but it is not available at ordinary times.