How to make ginger juice forks, crispy and sweet ginger flavor, and it is crispy when you bite into

Ginger sauce fork, a Beijing specialty snack full of Beijing flavor. The literal meaning can be understood, it contains ginger as a raw material, so it is famous for its obvious ginger flavor when eaten. It is attractive in color, crunchy and sweet, with a strong ginger flavor, and is a traditional Beijing delicacy.

The processed ginger juice fork, the color is light yellow, with the characteristics of crispy, sweet, fragrant and crispy, it is delicious to eat, the ginger flavor is full, the taste is very special, let's make it together.

Main materials of ginger ale fork: 250 grams of wheat flour, 120 grams of salt, 250 grams of wheat tooth sugar, auxiliary materials: ginger slices, appropriate amount of oil, appropriate amount of processing technology: ginger ale fork There are a total of 18 steps:

Soak ginger water, about one to two hours to follow the harder, 1 kg of noodles add 4 taels of ginger water noodles after preparing to roll the dumpling skin in advance, in order to avoid the noodles sticking to the cutting board, sprinkle some tapioca starch on the first letter, and spread the batter into a large rolling dough.

Roll out a little bit of dough to the edge, and then cut into 6 cm wide strips, to be the same width, after cutting the 2 dough sheets stacked together neatly, cut three knives at the end of each small piece stacked, the middle knife should be longer than the flip fork, 2 dough sheets are stacked together, one end of the dough sheet is pulled through the left wound, and the other end of the dough sheet is pulled through the left wound.

Turn the sticky part up as much as possible, clean up the forks and fry the forks: make the pot, pour in the appropriate oil, when the oil is hot, put the forks into the pot, fry them over low heat to light yellow, scoop them up to control the oil, replenish the water and wrap the sugar: make a cooking pot, put in an appropriate amount of water and boil the ginger slices together to boil the ginger flavor, and scoop up the ginger slices.

Then pour in the wheat tooth sugar, mix well and boil the sugar juice to open, pick up the forks with chopsticks, successively wrap the sugar, put the sticky sugar forks on the mesh screen to control for a while, wait for the sugar to cool, you can encode, tips: Knead the dough with ginger soaked in water, so that the taste is stronger; The dough should be harder, one pound of noodles should be four taels of water, and the batter should be kneaded evenly and thoroughly, and it is most appropriate to knead until it is smooth;

Mix the dough, put it on the slate, and sprinkle some tapioca starch to prevent sticking; The dough should be rolled out a little thinner, and it must be thick and even; The dough sheet is cut out of the excess side, and after the expansion and contraction, it is cut into a moderately sized row of fork pieces, two pieces in one, and one long and two short three knives are cut in the middle, and the two sides are mainly passed through the knife mouth on both sides, which is translated into a row of forked embryos; When frying the forks, pay attention to the temperature should not be too high, and fry them to light yellow over low heat and then scoop them up to control oil and replenish water.

Clean the ginger, cut it into thin strips, then take 1 3 shredded ginger, mash it with a rolling pin, and brew and soak it in boiling water for an hour. Put the ginger juice in all-purpose flour to make a dough and let it rest for half an hour. Then cut the noodles into wider ones.

Place it on a panel after making a shape. Heat the oil, fry the prepared pasta until golden brown, and remove it for later use. Put the remaining ginger shreds in a pot and boil them, then add sugar to the water and cook for 10 minutes to pour them over the fried noodles.

It's easier to first heat the oil, then fry the ginger steak until golden brown and add a little salt.

It should be peeled and stamped into fine powder with fresh ginger, flour and a certain proportion of minced alum, put it in a basin together, and mix it into a dough with cold water. Another method is to mix the dough with water, put it on the rolling mill and roll it five or six times, roll it straight until the flakes are uniform and smooth, then sprinkle fine starch noodles on the flakes, fold them into long strips, cut them into a row of forks with a width of 2 cm and a length of 5 cm with a knife, stack two small pieces together, cut three knives in the middle, spread them into a single piece and turn them together, and fry them in warm oil. The fried pork ribs are honeyed, and the method of honey is to peel and cut the fresh ginger into thin strips, boil the ginger shreds with water, take out the ginger shreds, put in the sugar, put the caramel and osmanthus in the pot after boiling, continue to boil and move to a low fire, and put the fried pork forks into the osmanthus syrup syrup boiled out of the ginger shreds and pass the honey.

After honeying, the fork turns into a light yellow, with the characteristics of crisp, sweet and fragrant, and has a ginger flavor when eating. In 1997, the ginger silk paicha of Nanlai Shun in Nancheng was rated as a famous snack in Beijing, and in the same year, it was awarded the title of famous snack in China.

There is also a kind of salty fork, the raw material is flour, soda and salt, also fried in oil, the method is the same as the ginger shredded fork, the difference is that it is not honey, there are crispy, crispy, slightly salty characteristics, people who love to drink often use salty fork as a snack.

Ingredients: 250 grams of flour, seasoning ginger.

1 piece of sugar. 120 grams.

250 grams of maltose.

Vegetable oil to taste.

Ginger ale fork preparation.

1.Use ginger water, about 1 to 2 hours, the dough should be a little harder, add 100 grams of ginger water to 250 grams of flour, cover with plastic wrap and let it sit for 30 minutes.

2.In order to prevent the dough from sticking to the board, sprinkle some starch on the table and roll out the dough into a large dough.

3.Remove the corners of the rolled dough and cut it into 6 cm wide strips, which should be the same width.

4.After cutting, the two pieces of dough are stacked together and stacked neatly, cutting three knives at the end of each small piece, and the middle knife is longer.

5.Turn over the fork, stack 2 pieces of dough sheet together, pull one end of the dough sheet through the knife edge on the left, and pull the other end of the dough sheet through the knife edge on the right, turn the adherent part as much as possible, and arrange the fork.

6.Frying forks: Make an oil pan, pour in an appropriate amount of vegetable oil, when the oil is hot, put the forks in the pot, fry them over low heat, fry them to light yellow, and remove the oil.

7.Sugar: Make a cooking pot, add an appropriate amount of water and cook with the ginger shreds.

8.After the ginger flavor is boiled, remove the ginger shreds, put sugar in the pot, wait for the sugar to dissolve, then add maltose, and stir well.

9.After the sugar juice boils, use chopsticks to pick up the forks, wrap the sugar in turn, put the sticky sugar forks on the sieve for a while, and wait for the sugar to cool, and then you can stack the plate.

Cooking skills. 1. Soak ginger in water and noodles to make the taste stronger; The dough should be harder, one pound of noodles should be four taels of water, and the dough should be kneaded evenly and thoroughly, and it is advisable to knead until smooth;

2. Put the good dough on the cutting board and sprinkle some starch to prevent sticking; The dough should be rolled out a little thinner, and it must be thin and even;

3. Cut out the excess edges of the dough sheet, fold it and cut it into a row of fork pieces of moderate size, two pieces in one, cut one long and two short three knives in the middle, and the two ends pass through the knife edge on the left and right sides respectively, and turn into a row of forked green blanks;

4. When frying the forks, pay attention to the oil temperature should not be too high, and remove the oil after frying it to light yellow over low heat;

4. Wash the ginger, peel and cut into shreds, boil into fresh ginger water, add sugar and maltose and boil until viscous, and put it on a warm fire to keep warm; Ginger honey should be boiled until it is moderately viscous, neither too thick nor too thin;

5. When wrapping the syrup, it must be wrapped one by one, so that it can be wrapped evenly, and the time should not be long.

Flour as the main ingredient.

250 grams. 75 grams of milk.

80 grams of sugar.

50 grams of fresh ginger.

1 egg. 1 tablespoon of honey adjunct water.

30 grams of cooked sesame seeds.

Appropriate steps. 1.Knock an egg into the basin and pour 70-75 grams of milk, and the total amount of liquid is controlled at 130 grams.

2.Add 250g of flour and stir with chopsticks until flocculent.

3.Mix into a smooth dough, the dough is firm, cover with plastic wrap and let stand for half an hour.

4.Place the awakened dough on a board, sprinkle the dry dough to prevent sticking, and roll it evenly into a 1 mm thick dough.

5.Cut the edges with a knife and shape the dough into a slightly regular square and cut it into long strips 5 cm wide.

6.Cut the strips into rectangular patches 2 cm wide and 5 cm long.

7.Take two small dough sheets stacked together, then align the edges, fold them in half along the long side, and cut them into 3 equal cuts, with the middle knife slightly longer.

8.Remove the folded dough and separate the middle with a knife.

9.Turn it over and go through the knife in the middle.

10.Straightened, both sides are flattened, the pattern is formed, all the dough is made like this, and the trimmed corners are also made in this way, and the finished product is not too bad.

11.Put an appropriate amount of vegetable oil in the oil pan, heat it over high heat until there are bubbles when inserted with bamboo chopsticks, put the finished fork into it, and fry it until golden brown and remove it.

12.In another pot, add 30 grams of water, bring 80 grams of sugar to a boil over medium heat, then turn to low heat and boil into a viscous sugar juice, which takes about a few minutes.

13.In this process, the ginger is washed and juiced.

14.Pour the ginger juice into the melted sugar solution, simmer for 1-2 minutes, then turn off the heat and add 1 tablespoon of honey.

15.Use chopsticks to pick up the fried forks, completely coat the surface with the sugar liquid, and put them on a plate. In this step, it is best to dip the sugar one by one, and it will be more evenly wetted.

16.All the forks are ready, and the surface can be sprinkled with cooked sesame seeds.

Ingredients: 200 grams of flour, appropriate amount of shredded ginger, 1 egg, 5 grams of black sesame seeds, 2 grams of salt, 10 grams of sugar, a little water, appropriate amount of cooking oil.

Preparation: 1. Take a basin and stir the flour, eggs, sugar, ginger and water evenly.

2. After adding the black sesame seeds, knead the flour to make a dough for later use.

3. Roll out the dough with shredded ginger (as thin as possible) for later use.

4. Use a knife to cut the dough into diamond-shaped strips about 15 cm long and 7 cm wide.

5. Thread one end of the dough sheet from the place where it is cut, and twist the whole dough sheet into a flower shape for later use.

6. Make oil in the pot, and when it is hot, fry the processed dough sheet until golden brown and remove the oil before eating.