How to make crispy pork chops

Spareribs fork, what I want to talk about today is the spareribs fork for eating, not the spareribs plug for using. Pai cha is called fried fruit in some places. According to the customs of some areas, a lot of pai cha must be made on the wedding day and shared with everyone. In some areas, pai cha is a must-have delicacy during the Chinese New Year. Many people may think that it is difficult to make just by looking at the appearance, but in fact, the method of making skewers is very simple. So what are the methods for making crispy pork chops?

As the name suggests, its raw materials include fresh ginger, and it is named because it has a distinct fresh ginger flavor when eaten. It is not only a traditional Beijing snack, but also a variety of Beijing tea dish.

Materials

360g all purpose flour

2 eggs

8-10 g salt

28g cooked black sesame seeds

Half bowl of cold water

Step 1

Pour flour, eggs, salt and black sesame seeds into a bowl at once. 2 eggs after peeling weigh about 100-110 grams, for reference only!

Step 2

Use chopsticks to stir until it becomes floc-like.

Step 3

Prepare half a bowl of cold water and slowly pour it into step 2, kneading the dough into a ball with your hands while pouring. The dough should be as hard as possible. Don't use up all the cold water you prepare, remember~

Step 4

Cover the kneaded dough with plastic wrap and let it rise for 20 minutes.

Step 5

Take a small piece of dough and roll it as thin as possible, the thinner the better!

Step 6

Divide the rolled dough into small rectangular pieces and make three cuts in the middle.

Step 7

Pass one end of the dough through the middle cut, as shown in the picture.

Step 8

After everything is prepared, fry it in a pan.

Step 9

You can take it out after frying until it changes color slightly. The color of the pork chop will become darker after cooling. During the frying process, you should constantly turn the ribs over so that the fried ribs have a uniform and beautiful color.

Step 10

clang clang clang! If the dough is rolled thin enough, the recipe can make a whole pot of fried dough! It's delicious hot or cold, and it's always crispy!

Tips

The amount of water in the recipe is not fixed because the amount of water absorbed by flour varies, the temperature and humidity of the weather varies, the size of the eggs varies, etc., all of which will affect the softness or hardness of the dough, so the exact amount in grams cannot be given. The dough should be firm in the end.