Fried Pork Fork—Old Beijing Snack

Fried Pork Fork—Old Beijing Snack

Overview

Pai Cha is a classic snack in old Beijing. This practice has been seen in other places, but the name is different. Some are called banana leaves, and some are called hemp leaves. No matter which way you call it, the method is basically the same. After being fried, the noodles are crispy and fragrant. If you want a crispy texture, you can add eggs when kneading the dough. You can add more black and white sesame seeds as you like. Sweet or salty as you like. If sugar is added, be careful not to use too high a temperature during frying, because sugar tends to color when heated. The pancake I made today is made from dough pressed using a noodle machine. It is just the right thickness. I don’t have to roll it out by hand anymore, which saves a lot of trouble! The oil used for fried pork chops is non-GMO soybean oil from Harbin Jiusan Group. The fried steak fried with it is not greasy, has a fragrant taste and is golden in color. The most important thing is that the oil from Jiusan Group is non-GMO, so you can eat it with confidence!

Tags

Ingredients

Steps

  1. All materials are ready

    Fried Pork Fork—Old Beijing Snack step 1

  2. Put the flour, black sesame seeds and salt into the noodle barrel of the noodle machine

    Fried Pork Fork—Old Beijing Snack step 2

  3. Start the program, let the flour rotate, then install the water cup, and the noodle machine will automatically knead the dough

    Fried Pork Fork—Old Beijing Snack step 3

  4. After more than 10 minutes of making the noodles, the noodles were pressed out

    Fried Pork Fork—Old Beijing Snack step 4

  5. Place the pressed dough pieces on the chopping board and use a knife to cut into 4 cm wide pieces

    Fried Pork Fork—Old Beijing Snack step 5

  6. Make a cut in the middle of each dough piece lengthwise, being careful not to cut the sides

    Fried Pork Fork—Old Beijing Snack step 6

  7. As shown in the picture from left to right, fold one end of the dough piece to the right, then take it out from the middle slit and shape it

    Fried Pork Fork—Old Beijing Snack step 7

  8. Process all the dough pieces in sequence, this is the dough fork

    Fried Pork Fork—Old Beijing Snack step 8

  9. Pour 93 non-GMO soybean oil into the oil pan

    Fried Pork Fork—Old Beijing Snack step 9

  10. Insert the bamboo chopsticks into the oil pan. When small bubbles appear around the chopsticks, the temperature is enough

    Fried Pork Fork—Old Beijing Snack step 10

  11. Put part of the grilled fork into the pot, fry it slowly over medium-low heat, and keep pushing the grilled fork with a spoon to make it evenly heated

    Fried Pork Fork—Old Beijing Snack step 11

  12. When the pork chop becomes golden brown, it is ready to be taken out of the pan

    Fried Pork Fork—Old Beijing Snack step 12

  13. Place the fried pork chops on absorbent paper and let cool before eating

    Fried Pork Fork—Old Beijing Snack step 13

  14. The pork chop is very crispy

    Fried Pork Fork—Old Beijing Snack step 14

  15. The fried pork chops made from Jiusan non-GMO soybeans are crispy but not greasy, and have an endless aftertaste

    Fried Pork Fork—Old Beijing Snack step 15