Fried trigonometry is a special flavor snack in Beijing. It is warmly welcomed by everyone in all kinds of Beijing fried food, such as fried trigonometry, fried back, steamed food and fried. Share the practice of Beijing fried trigonometry with you.
Practice:
1. Put 250g-300g cold water into the soy sauce, use this water to mix the starch into congee shape, pour it into the pot and boil it on the fire, stir it with chopsticks while boiling, when the powder paste is ripe, pour it into the large disk, cool it, cut it into pieces with a knife and pour it into the basin.
2. Add in pickled radish (shredded), cilantro, cooked sesame, mix well to make 'stuffing'.
3. Then use 250g cold water to divide the dough into 20 ingredients, roll them into skins, cut each skin into two pieces, match each piece diagonally, knead one side first, make it into a bucket shape, fill in a proper amount of stuffing, hang the other side, that is to say, 'triangle', and fry in five mature oils until golden brown.