Fried Qianzi [Specialty of Xiong County, Hebei Province]

What is fried Qianzi? Authentic specialty of Xiong County, Hebei Province: Fried Qianzi

Summary:Do you want to know what fried Qianzi is? This article is a detailed introduction to the specialty of Xiongxian County, Hebei Province - fried Qianzi. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on fried Qianzi. The full text takes about 3 minutes to read, mainly including the basic introduction of fried Qianzi and the product characteristics of fried Qianzi? The method of making fried Qianzi, etc

Basic Introduction to Fried Chizi

Fried Chizi is a famous traditional snack in Hebei Province, made from carefully fried pork filling, eggs, flour, and other ingredients. There is a local snack called fried Qianzi that has been passed down for generations in the eastern Hebei region. It is an essential dish in family banquets during festivals. Fried Qianzi has unique ingredients, golden color, crispy texture, fragrant but not greasy, and is a delicious food that people enjoy

Crispy and crisp, delicious and tasty, with a golden color and a lingering aroma in the mouth

Method for making fried millets

1. Beat eggs (add a little salt) and chop scallions and ginger into small pieces

2. Remove the tendons and skin from the beef, chop it into minced meat, and then add salt, monosodium glutamate, chopped scallions and ginger, and salad oil to the minced meat to stir and season the filling (slightly dilute to make it more tender)

3. Brush a small amount of salad oil on the bottom of the pan, not too much, as long as there is a layer of oil film on the bottom of the pan! Then turn on a small fire, pour in the broken egg liquid, spread it into a thin egg skin (similar to the way of spreading Egg cakes on the street in the morning), and then take it out for standby

4. Spread the meat filling onto the egg skin, roll it into a roll, and apply a layer of water starch on the edge (which acts as a glue to prevent cracking). Then cut the Chicken rolls into several sections according to its size (this is called Qianzi, and the reason is unclear). Paste water starch on both sides of each section to prevent it from spreading

5. Add hot oil to the pot, reduce the heat first, add a thousand seeds, and wait for it to float. Add more color to the fire, and if both sides are golden yellow, you can remove the oil and put it on a plate