Fried triangle
Overview
Fried triangle is one of the traditional famous snacks of the Han people in Beijing, with a history of more than 100 years. The surface is crispy but not hard, and the taste is fragrant and delicious. There are also certain tips on how to make fried triangles that are crispy on the outside and tender on the inside. Today I made fried triangles with vegetarian filling, using leek filling, which is suitable for all ages.
Tags
Ingredients
Steps
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First make the dough. The noodles need to be kneaded with warm water to make them a little harder than ordinary dumpling noodles, so that the outer skin will be very crispy when fried. (You can also put some lard in it to make it crispier. Set aside the noodles to make the filling.
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Put a frying spoon into a bowl of water. Add a tablespoon of hoisin soy sauce and bring to a boil.
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Water starch thickens. A little more starch will thicken the soup.
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Pour out and let cool.
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Use chopsticks to cut open the cooled soy sauce paste, add chopped green onion and ginger and a small spoonful of salt. Don't add too much. The amount of soy sauce will make it salty. You can leave it out if it tastes light. Mix well
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Chop the leeks and add to the soy sauce paste.
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Drizzle a spoonful of sesame oil and mix well.
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Drizzle a spoonful of sesame oil and mix well.
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Roll each dough ball into a round pancake and cut in half.
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Fold half of the cookie in half and pinch at the cut line.
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You can pinch out lace, which is beautiful and reinforced.
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Open the pancake and add the leek filling to half the volume of the pancake.
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Knead tightly.
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You can wrap it into a sugar triangle or like the way I wrapped it.
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Heat oil in a wok, when the oil is 4 minutes hot, add the wrapped triangles. Fry until the dough is browned and the surface bubbles.
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Bite into a triangle, it's juicy and full of flavor, very delicious.
