Practice steps
1: Knock an egg into the basin and pour in 70-75 grams of milk, and the total amount of liquid is controlled at 130 grams.
2: Add 250g of flour and stir with chopsticks to form a flocculent.
3: Form a smooth dough, the dough is hard, cover with plastic wrap and let stand for half an hour.
4: Put the awakened noodles on the panel, sprinkle the dry noodles to prevent sticking, and evenly roll out into a 1 mm thick dough.
5: Cut the edges with a knife, cut the dough into a slightly regular square, and cut into 5 cm wide strips.
6: Cut the strips into rectangular dough pieces with a width of 2 cm and a length of 5 cm.
7: Take two small pieces of dough stacked together, then align the edges, fold in half along the long side, equally cut 3 knives, and the middle knife is slightly longer.
8. Remove the folded dough and separate the middle knife.
9. Turn one side over and pass through the knife in the middle.
10, straightening, both sides are flattened, the formation of patterns, all the dough skin is made like this, trimmed corners are also made of this method, the finished product is not too bad.
11: Put an appropriate amount of vegetable oil in the oil pot, heat it up until there is a bubble when inserted with bamboo chopsticks, put the prepared row fork into it, fry until golden brown and fish it out.
12: Start another pot, add 30 grams of water, 80 grams of sugar over medium heat and turn to low heat, boil into a viscous sugar juice, it takes about 6 or 7 minutes.
13. Wash and juice the ginger during this process.
14: Pour the ginger juice into the melted sugar solution, simmer for 1-2 minutes, then turn off the heat and add 1 tablespoon of honey.
15: Use chopsticks to pick up the fried fork, the surface is completely covered with sugar liquid, put it on the plate. This step is best to dip the sugar one by one, which will be more evenly dipped.
16, all the forks are ready, the surface can be sprinkled with cooked sesame seeds.
Tips
After sticking the sugar juice is more sticky, the sugar juice will be partially drained to the bottom, I use a flat plate to put it, the remaining sugar juice is used when making rice porridge, saving is a virtue. If you don't like ginger, you can not add ginger juice, but the feeling of liking it tastes great, and it is worth trying. This small snack will have to become my family's regular snack, and the large plate above, which took a day and a half, has been wiped out.
Mood story
Ginger sauce steak fork is a typical Chinese dim sum, is a famous snack in Beijing, there is fresh ginger in the raw material, because it has a distinct fresh ginger flavor when eaten. To be honest, this is the first time I have made a ginger sauce steak fork, I have eaten and bought it, the rich fresh ginger flavor, the sweet taste, very tasty, but sometimes it feels a little hard. From the Internet to check its method, with noodles and ginger water and noodles, I made improvements, added an egg and milk and noodles, with the egg fried when the crispy effect, the effect is really good, the finished product taste is very crispy, the color is also golden yellow, good looking and delicious.