Qiantang Food Memories—Dry Fried Bells

Qiantang Food Memories—Dry Fried Bells

Overview

Dry-fried ring bells, also known as fried ring bells, are made from tofu skin produced in Sixiang, Hangzhou. The tofu skin is as thin as a cicada's wing. The finished product is bright yellow in color, delicious and crispy. It is said that this famous dish is related to Han Shizhong, the famous anti-gold general of the Southern Song Dynasty. One day, Han Shizhong went to a family in the suburbs because of its reputation. Dining at the hotel, unfortunately, the signature dish of fried tofu skin was sold out, and there was no way to make it at the moment. However, Han Shizhong wanted to eat this dish very much. The owner of the restaurant could only tell the truth, saying that the raw material of the tofu skin was produced in Sixiang. If he wanted to eat it, he could only wait until tomorrow. Han Shizhong After hearing this, he immediately got up and rode on the bell-ringing donkey. There was a bell ringing. In less than an hour, he took out the tofu skin. When he learned that the person in front of him was the famous Han Shizhong, the chef was very moved and specially made the dish into the shape of a bell to express his admiration for him. And grateful, because it was Han Shizhong who rode a bell donkey to fetch the tofu skin, Hangzhou chefs named this dish fried bells, which has been passed down to this day. And because the bells are particularly crispy after being fried, they make a sizzling sound when eaten, so it is now also called dry-fried bells.

Tags

Ingredients

Steps

  1. Ingredients: Sixiang tofu skin, minced pork, one egg yolk

    Qiantang Food Memories—Dry Fried Bells step 1

  2. First, add salt, chicken essence, cooking wine and appropriate amount of egg yolk to the minced pork, mix well and set aside

    Qiantang Food Memories—Dry Fried Bells step 2

  3. Dilute the remaining egg yolk with a little water, and then start wrapping

    Qiantang Food Memories—Dry Fried Bells step 3

  4. Cut off the four sides of the tofu skin with a knife and shape into a square shape

    Qiantang Food Memories—Dry Fried Bells step 4

  5. Then tear off the tofu skin one by one with your hands

    Qiantang Food Memories—Dry Fried Bells step 5

  6. Take two pieces of tofu skin and lay them on the top of the pier

    Qiantang Food Memories—Dry Fried Bells step 6

  7. Then apply a little minced meat (when the tofu skin is spread, the bottom one is toward the front and the top one is toward the back. Please see the picture. You can’t apply too much minced meat. Many hotels now do not apply minced meat on this dish, but directly roll it with tofu skin to ensure a crispy texture)

    Qiantang Food Memories—Dry Fried Bells step 7

  8. After applying the minced meat, take some cut off tofu skin and put it on

    Qiantang Food Memories—Dry Fried Bells step 8

  9. Then roll up the tofu skin and apply egg yolk liquid on the closing edge

    Qiantang Food Memories—Dry Fried Bells step 9

  10. A set of 5 volumes

    Qiantang Food Memories—Dry Fried Bells step 10

  11. Then cut it into sections of about 3.5 cm

    Qiantang Food Memories—Dry Fried Bells step 11

  12. Heat the oil pan and heat it to 3.5% (the oil temperature is 10% when the oil temperature is 30 degrees)

    Qiantang Food Memories—Dry Fried Bells step 12

  13. Then put the bell in, fry it slowly over low heat, flip it with a spoon while frying, and drizzle with oil

    Qiantang Food Memories—Dry Fried Bells step 13

  14. Fry until golden brown, take out and drain the oil, then put it on a plate, top with sweet noodle sauce, tomato sauce, and scallions for dipping. (Oil temperature control is the key, it must always be maintained between 30% and 40%. If it is too high, it will be burnt. If it is too low, it will be oily. If you bite into the oil, it will be full of oil.)

    Qiantang Food Memories—Dry Fried Bells step 14