It's a traditional snack in Beijing. As the name implies, it's fried food. It's said that it was a tribute in the palace before. What's the historical origin of the thin and crisp food? If you are interested, let's learn about it with Xiaobian.
One of the famous traditional snacks of Han nationality in Beijing. Crispy, as the name suggests, is thin and crisp, but thin but not broken, crisp but not gen, crispy and delicious. In the 1930s and 1940s, when I ate breakfast in Beijing, I often asked for a crispy fried pancake.
A brief introduction to crispness
One of the famous traditional snacks of Han nationality in Beijing. Crispy, as the name suggests, is thin and crisp, but thin but not broken, crisp but not gen, crispy and delicious. In the 1930s and 1940s, when I ate breakfast in Beijing, I often asked for a crispy fried pancake.
Crispy, that is, thin and crisp, but thin but not broken, crisp but not gen, crispy and delicious. Crispy is now a snack, which used to be the imperial food in the Qing palace. According to the Beijing anecdote, in 1673, Kangxi visited Yuanmingyuan in private, passed Guangtong temple in Xizhimen, and praised the thinness of Luju. Later, it was spread and worshiped, and the thinness became more famous. There is a saying in old Beijing that "there are three treasures outside Xizhimen gate; the flaming golden cake is big and thin".
The common types of thin crispness are: Changchun thin crispness, coconut thin crispness, sesame thin crispness and windmill thin crispness. It's a kind of snack that people like very much. It's crispy, crispy and delicious. It can be eaten in the market or mixed with vegetable stuffing. Now it is usually put in pancakes, which complement the soft pancakes. Now there are also famous shops for production, such as nanlaishun and dashunshai.
As for the way of making pancakes, there are records in the ancient cooking books of Ming and Qing Dynasties, such as "drink, eat, eat, eat, eat, and eat" and "diaoding collection". The traditional method is: 'add four or two sugar and five or two oil to each jin of steamed noodles, add water and roll them out, half finger thick, take round (i.e. round dough) and stick sesame seeds into the oven. According to the Beijing anecdote, in 1673, Kangxi visited Yuanmingyuan in private, passed by Guangtong temple in Xizhimen, and praised the thinness of Luju. Later, it was spread and worshiped, making it more famous. There is a saying in old Beijing that "there are three nobles outside Xizhi gate: big and thin tinder gold cake". Nowadays, Hubei Yingcheng's' round, sweet and crisp 'products are more exquisite. They are also sold in Beijing and Jinan for bombers.
Thin and brittle
stores reserve
Flour, alkali noodles, alum, peanut oil, etc.
Practice:
The alum, refined salt, alkaline surface and warm water are grinded together with a mallet, and then the flour and warm water are poured into the dough, which is then flattened, stacked seventy percent off horizontally and vertically, and then put into the basin, covered with a wet cloth for 6 hours. After the dough is finished, it is divided into eight parts of thick large surface blocks, brushed with a layer of peanut oil, and cut into the flour agent with a small fry knife. Heat peanut oil to 80% of the heat with a strong fire. Press the dough into a one foot long, six inch wide rectangle. Use the tip of a knife to cut many small holes in the dough. Lift the dough with both hands, dip it in the hot oil twice to facilitate the formation, and then put it in the oil. Fry until both sides are scorched and fished out.
Nutritional value of crispness
The main nutritional components of crispness are fat and carbohydrate, which belong to high calorie and high fat food.
Crispness belongs to high calorie, high fat food, which is not suitable for patients with high blood fat, diabetes, liver and kidney dysfunction; the elderly, pregnant women and obese people eat less or no food.