Why is the old Tongguan Chinese hamburger crispy outside and tender inside?

The traditional old-fashioned meat pie is dead noodles, and now it is also used to make hair noodles. If it is suggested to add crispy baking powder to pasta, the patties will be more crisp; If it is suggested to add fermented baking powder to pasta, the patties made by this method will be crisp and delicious inside and outside.

Old customs clearance is the most distinctive. Dried meat is crisp, crisp and fragrant, fat but not greasy. Another biggest feature is that eating old Chinese hamburger with bean jelly soup is more delicious. For refreshing dough, brush a layer of oil on the dough and roll it up from one end of the dough (stretching and pulling it up at the same time when rolling, and rolling it into a spindle shape with moderate thickness and thin ends). Cut a part of the skin left at the tail evenly into filaments with a stripper.

Use your forefinger and thumb to knead and twist into two equal doses. Put the dose on the table, rotate it along the palm of your hand and press it into a cake. Roll out the cake embryo with uniform thickness with a rolling pin. The diameter of the cake embryo is about 12 cm. Brush both sides of the green embryo with oil evenly, put it in a pot and heat it until the surface is brown, which is mainly used for coloring. Welding time: about 1 min per side. Put the baked cake embryo into the oven, and the temperature of the oven is controlled at 220℃-240℃. Bake for 3-4 minutes according to the heat, turn over and bake for 3-4 minutes.

The customs clearance of time-honored brands is different from other types of moon cakes. It looks very simple. If you want to do it well, you need to master many details. In fact, I like Chinese hamburger very much, especially Shaanxi Chinese hamburger. The taste is unparalleled and super delicious. I come from Shaanxi. I like this food very much. Super delicious.