Fried QIANZI
Pang Pang, also known as Luozha, shelving and separated, is a pasta snack in Tangshan, Hebei Province. It is made of bean flour into a cake shape. There is also an interesting story about "Hu Hu". On one occasion, the imperial dining room served Cixi with fried vinegar. When she saw that she had not eaten it, she asked, "what kind of dish is this?" The eunuch hurriedly replied, "I haven't got a name yet. Please give me a name." As the Empress Dowager Cixi listened and ate, the eunuch was busy withdrawing. Who knows, the Empress Dowager Cixi didn't eat enough, so she said "put it aside". The eunuch thought this was the name of the dish given by the empress dowager, and immediately passed it on: "the old Buddha gave this dish the name 'Luozha'." Since then, the name of "Luo Zha" has spread among the people to this day.
Step 1 . This yellow big round cake is called Pang. It is a unique ingredient in Tangshan and Qinhuangdao of Hebei Province. Good Pang is made of mung bean flour. It can't be bought so pure now. It's wrapped in meat and fried, called fried QIANZI. It's still very popular at the wedding banquet. The method is very simple. Add salt to the pork stuffing, stir well, fragrant oil, onion, flower starch, peanut oil, and put ginger if you like. A little flour or starch or flour and starch can be used. Add water and stir it into a paste for standby. Spread a piece of mixed meat stuffing evenly on the side of the pot, spread the paste on the edge, roll it up from bottom to top, roll it into a long roll, and try to roll it tightly, and finally stick the edge with batter.
Step 2 . Cut into small pieces with a knife and fry in oil until golden brown.
Step 3 . QIANZI finished product, crisp outside and tender inside, is very delicious. If you don't put it aside, you can use egg skin instead. Brush the pot with a little oil, spread the egg skin, wrap it with meat stuffing, and roll it into rolls for deep frying. The taste should not be as delicious as that made by Pang.
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