How do you burn it? Where did the fire originate? How do you make it crispy and fragrant?

Method 1. 1.Cut open the cucumber, remove the internal organs, wash it, and cut it into small cubes; Remove the old stems of the leeks, wash them and cut them into small pieces; Remove the shrimp from the mud and wash it; The pork is marinated in soy sauce, salt and monosodium glutamate and mixed evenly.

2.Add an appropriate amount of cold water to the flour and knead it evenly for 3 5 minutes, let it stand for 10-20 minutes. Divide the dough into small balls, flatten them, and roll them out into an oval shape with a dough stick.

3.Mix and use the pork, leek, and sea cucumber fillings before wrapping, and add 2 shrimps to each serving to form a blanket.

4.Heat a frying pan over medium heat, put it in a blanket and burn, add an appropriate amount of peanut oil and bake until the fragrance gradually comes out, and the skin on both sides is golden, and then it can be served on a plate.

Method two. 1.Put the minced meat, green onion, ginger and cabbage filling into a large bowl, add refined salt, monosodium glutamate, and soy sauce and mix well to make the filling.

2.Pour the flour into the basin, add water, knead the dough, after the dough is kneaded, cover with a damp cloth and make it for 5 10 minutes.

3.After the board is slightly smeared with peanut oil, put the dough on it, knead it a few times, cut it into 20 equal parts with a knife, press it flat, roll it out with a rolling pin, and then stretch the two corners of one end of the wide noodles slightly outward.

4.Place 15 20 grams of stuffing horizontally in the middle of the dough, spread it out into a filling strip, then turn the narrower end up and cover it on the filling and roll it up, and then pull up the two corners of the wide end and press the edge.

5.Heat the frying pan with peanut oil on a hot fire, put it in a blanket and burn it for about 2 3 minutes, then brush a small amount of peanut oil, turn it over and cook it for 2 3 minutes, and when both sides are golden brown, it is cooked.

Product features: The skin is thin and soft, the golden butter is bright, the taste is delicious and fragrant, and the hot food is the best.

Method three. 1.Beat the flour into a dough with warm water and cover it with a drawer for half an hour.

2.Finely chop the green onion and ginger, beat an egg, and mix in the pork filling.

3.Add soy sauce, salt, Shaojiu pepper water to taste.

4.Add the stock and beat the minced meat clockwise in one direction.

5.Knead the noodles into long strips.

6.Roll into evenly sized pieces.

7.Knead the dough into a round and roll it out into a rectangular dough.

8.Add the prepared pork filling and smooth it out.

9.Fold it to the left like a quilt.

10.Folded on the right.

11.Pinch both ends slightly to prevent the filling from coming out.

12.Do more according to the above methods.

13.Pour a small amount of oil over the electric baking pan.

14.Put the cooked blanks in the baking pan and stack them neatly.

15.Fry one side until golden brown and get oily.

16.Turn it over to the other side and fry until the oil comes out, turn golden brown and remove from the pan to <>

Step 1: Put the minced meat, green onion, ginger and cabbage filling into a large bowl, add refined salt, monosodium glutamate, soy sauce (you can also add a little cold water) and mix well to make the filling.

Step 2: Pour the flour into the basin, add water, knead the dough, and after the dough is kneaded, cover it with a damp cloth and make it 5 10 minutes.

The blanket burned. Bell.

Step 3: After the board is slightly smeared with peanut oil, put the dough on it, knead it a few times, cut it into 20 equal parts with a knife, press it flat, roll out the dough with a rolling pin that is 10 cm long and cm wide, and then stretch the two corners of one end of the wide noodles slightly outward.

Step 4: Place 15 20 grams of stuffing horizontally in the middle of the dough, spread it into a filling strip, then roll up the narrower end and cover it on the filling, and then pull up the two corners of the wide end to press the edge.

Step 5: Heat the frying pan with peanut oil on a hot fire, put it in a blanket and burn it (press the side of the edge downward), sear for about 2 3 minutes, then brush a small amount of peanut oil, turn over and burn for 2 3 minutes, and when both sides are golden brown, it is cooked.

Step 1: Add 170 ml of warm water to about 35 to 40 degrees Celsius, and stir with chopsticks while adding water to form cotton wool.

Step 2: Knead the cotton wool into a smooth dough, cover with a wet towel and let it rise for 30 minutes.

Step 3: Rinse the pork with warm water in advance and chop it into minced meat. Wash and peel the lotus root and chop it into minced pieces, and cut the green onions into minced pieces. Peppercorns are brewed with 1 tablespoon of boiled water for about 20 minutes to form peppercorn water for later use.

The blanket burned. Step 4: Add salt, light soy sauce, dark soy sauce and 1 tablespoon of Sichuan pepper water to the minced meat, stir well until the minced meat is strong, then add minced green onion and ginger, and add minced lotus root, then stir well and set aside.

Step 5: Knead the dough and divide it into small evenly sized pieces. Knead the dough into a round shape and roll it into a rectangle, with a thickness of about 1 2 of the dumpling skin.

Step 6: Stack an appropriate amount of meat filling on the dough, roll the dough from top to bottom, pinch the parts without meat filling at both ends, and roll it into long strips of uniform thickness. Then fold the parts without meat filling at the two ends to the middle, press tightly, and wrap the blanket with fire.

Step 7: Put an appropriate amount of peanut oil in a frying pan, warm the oil and burn it in a wrapped blanket and fry slowly over medium-low heat.

Step 8: Wait until one side is golden brown, then turn over, continue to cut over low heat, and wait until both sides are golden brown before serving.

Originating from Beijing, it is one of the common foods in Beijing, this kind of fire is to use dough sheets to add the filling and fold it on both sides, and then the other two sides are not sealed, and it is fried in an oil pan. After the pot is cooked, you will see that the fire is golden in color, and the burnt aroma is overflowing, and it has a delicious and delicious taste. Because the shape is elongated, it sometimes needs to be folded in half, similar to the ancient tower chain on the shoulder, which is called tower chain fire.

The taste of the tower chain is similar to that of potstickers, but the shape is different. <>

The tower chain fire contains burn-resistant and Tianjin potstickers are very similar, but the filling and production method are different. The tower chain fire has a long history of branches, its unique flavor has been loved by the masses, no one in the old Beijing will not know the tower chain fire. It is a fried food that can be eaten as breakfast in the morning.

When the tower chain is just out of the pan, it needs to be eaten hot to maintain the crispiness of the fire. When you eat it with hot and sour soup or tofu brain, you will feel fresh and refreshing, and the aftertaste is endless. <>

In the traditional sense, there is no stuffing in the fire, but there is a filling in the tower chain fire. The raw materials used in the tower chain fire are gluten flour, egg and pork filling, leek salt, broth, thirteen spices, chicken essence, and ginger. The production method is also very simple, and if you like to eat it, then you can try making it at home.

The first thing to do is to prepare the flour, pour the flour into a basin and add the eggs. Mix the dough with lukewarm water and let it rest for 20 minutes after the dough is reconciled. Then make the minced meat, cut the meat into cubes and add the minced ginger stock and salt.

Then add the thirteen-spiced chicken essence, add appropriate water to make the soup, and chop the washed leeks into minced pieces for later use. Mix the soup and leeks together and stir well, so that the flavor can be added more. Then knead the dough that has woken up into a mixture, prepare a plate and pour an appropriate amount of oil, put a little oil on the cutting board, and stretch it horizontally.

Then use a rolling pin to roll out the dough into a thin dough, put the filling on the dough, roll the dough, and the dough is ready. The self-made tower chain fire is clean and hygienic, crispy and fragrant.

The burning of the blanket is a common point in old Beijing, and the traditional name of the lead answer originated from the fierce judgment in Beijing. When making, put the dough sheet into the filling, fold the other two sides without sealing, put it in a pan and fry it until golden brown on both sides. Pay attention to the temperature of the oil, and you can make it crispy and fragrant.

Historical originWhen it comes to the history of the fire, it has to be traced back to the Guangxu period of the Qing Dynasty. In 1876, Yao Chunxuan and his wife, who came to Beijing from Shunyi, set up a small food stall in Beijing's Dong'an Market. The Yao couple made a special kind of fire, they cut the pork by hand and chopped it into rice grains, added minced ginger and shallots, and stirred it with water until it was sticky.

After changing the beard, Ran Kai mixed it with warm water to form soft noodles, rolled it into a thin skin, filled it with mixed stuffing, folded it into long strips, and fried it in oil in a pan. The fire is fried, the color is golden, the bite is charred on the outside and tender on the inside, and the taste is delicious and delicious. After coming and going, the stall's business became more and more popular.

The Yao couple simply opened a small shop called Ruiming Building

It generally originated in the Han Dynasty. You can choose to add some chicken essence and sesame oil to it, and be careful not to bake it too hot.

Ingredients: 300g flour, 300g pork, 3 tablespoons of oil, 1 tablespoon of salt, 1 green onion, 1 slice of ginger, 1 tablespoon of light soy sauce, 1 tablespoon of Sichuan pepper oil, 1 tablespoon of sesame oil, 1 tablespoon of cooking wine, 1 tablespoon of dark soy sauce.

Steps: 1. Add an appropriate amount of water to the flour and form a flocculent.

2. Add an appropriate amount of water to the flour and rub the oil on the surface of the dough for 20 minutes.

3. Add light soy sauce, dark soy sauce, oil, salt, cooking wine, sesame oil, and flowers to the minced pork, stir well, add chopped green onions, and continue to stir evenly.

4. Divide the dough into small dough and roll it into long strips.

5. Cut into small pieces and wipe the oil on the surface for later use.

6. Rub each small piece into a long strip and rub the oil to rise.

7. Take a small noodle and press it into a cake and roll it into slices.

8. Roll out the dough sheet thinner and put in the meat filling at one end.

9. Roll up from one end with the closing point facing down.

10. Fold both sides inward.

11. Preheat the electric baking pan and put it on fire, cover the pan and fry until golden brown on both sides.

12. a finished product.