Beijing Fried Dough Dices

Beijing Fried Dough Dices is a unique pasta. The dough dices are made from flour and water, cooked and then stir - fried. When making the dough dices, add water to the flour and knead it into a slightly hard dough. Let it stand and wake up, then roll it into a thick sheet and cut it into small squares. Sprinkle with flour to prevent sticking. Bring a pot of water to a boil, put in the dough dices and cook until they float, then take them out and rinse with cold water and drain. When stir - frying, pour oil into the pan, add shredded meat and stir - fry until it changes color. Add scallions and ginger to stir - fry until fragrant. Then add shredded Chinese cabbage, bean sprouts and other side dishes and stir - fry. Then pour in the cooked dough dices, add light soy sauce, dark soy sauce, salt, chicken essence and other seasonings, and keep stir - frying to make the dough dices evenly coated with the seasonings until the surface is slightly charred and the color is attractive. Fried Dough Dices have a chewy texture. The dough dices absorb the soup of the side dishes, and the taste is rich. The crispness of the side dishes and the softness of the dough dices match each other, with rich layers. It is a daily food loved by Beijingers. It can be eaten alone as a staple food or paired with other dishes. It can be found on the family table or in street shops, showing the simplicity and deliciousness of Beijing cuisine.