Beijing is a mess
Overview
Traveling all over the country, I can never forget the taste of old Beijing. Luotanzi is a simple noodle snack in Beijing, but many restaurants make it too complicated and taste bad. Today we’re going to have a look at Beijing’s mess. In addition, when I started making dumplings by myself, I couldn't control the amount of noodles, vegetables, and water well (eggs were okay, more or less, that's okay), so I either added noodles halfway or added water as I was cooking. After years of practice and careful measurement, today I also give you an accurate picture.
Tags
Ingredients
Steps
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The main ingredients are ready. I like to use small zucchini, which tastes good and is easy to portion. Usually three of them are just 200g
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Crack the eggs separately, rub the zucchini, and have measuring cups ready. It is worth mentioning that it is not recommended to pour zucchini and eggs directly into the flour without adding water, and the eggs must be broken first and then added last
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Add 250 ml of water into the flour, stir evenly, then add the zucchini and egg paste
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Add salt, half a tablespoon, or a little more or less according to personal taste
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Heat the pan and add some olive oil/peanut oil. If it is a 32cm pan, the amount of this ingredient is enough to fry two sheets of dumplings. The smaller one can fry three sheets, and so on
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Pour the mixed batter into the pan and shake it gently to prevent it from frying
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After 3 minutes, turn it over. If you can weigh it, that's good. If not, use a flat shovel to turn it over. Remember, you can't use chopsticks because it will break if you pinch it. After turning it over, continue to fry for 2-3 minutes, and shake the pan gently to prevent it from frying
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Remove from pan, cut into small triangles or serve whole sheet. When eating, you can dip it in some smoked vinegar, it tastes great
