The famous dry fried bell in Hangzhou cuisine, a must-have dish for the New Year, made the tofu skin into a "bell"

Today I will share with you a dry fried bell, which is a very famous dish in Hangzhou cuisine, in fact, it is made of tofu skin, in Zhejiang, dry fried bell is a necessary dish for the New Year, with a thin tofu skin to roll the meat filling, cut into segments after rolling, the appearance is round and segmented, after being fried in oil, it tastes fragrant and crispy;

Because the fried tofu skin, a bite down crunch, listen like the "sound of the bell", so this fried tofu skin is also called the dry fried bell, the dry fried bell with chopsticks clamped up is a sound, bite in the mouth is also like the sound of "bell", in the New Year to hear the sound of the bell means that good things are coming, I wish everyone in the new year all their wishes come true;

The practice of dry fried bell is also very simple, prepare the tofu skin and meat filling, the tofu skin does not look thin, but it has good toughness, it is very simple and convenient to roll, the filling is the classic green onion filling, the pork is minced or cut into small cubes, add green onions, adjust the taste, the simple and classic green onion meat filling is ready, simply roll it, everything can be fried successfully, friends who like it can try!

【Raw materials】Tofu skin, pork, chopped green onion, starch water, salt, light soy sauce, edible oil;

【How to dry fry the bell】

1. First season the prepared pork filling, add an appropriate amount of salt, a little light soy sauce, stir well, and then add an egg white, which can be set aside to marinate for half an hour to make the meat filling more flavorful;

2. Add an appropriate amount of chopped green onion to the marinated meat filling, the amount of chopped green onion can be added according to your preference, stir well, and the classic green onion meat filling will be adjusted;

3. Take out the prepared tofu skin, the tofu skin can be repaired to remove the thicker corners first, arrange it into a square, don't throw away the corners of the cut, you can fry it directly, it is crunchy and crispy when fried, and the amount of tofu skin is prepared according to the amount you want to do;

4. Spread the prepared meat filling on the prepared tofu skin, a thin layer, not too much, otherwise the fried bell will not be crispy, roll up from one side, roll into a cylinder, and smear a layer of starch water at the last closing place, so that it can stick more firmly;

5. After rolling, cut it into small pieces of about 3 cm, and you can fry it in the pot after all is done;

6. Heat the pot, add an appropriate amount of cooking oil, the oil temperature is 3 into heat, put in the bell that is done, it is recommended to put warm oil into the pot, hot oil out of the pot, and turn it over frequently with chopsticks after frying until it is set, so as not to fry one side;

7. When frying, turn the dough frequently, so that the heating energy is more even, and the meat rolls can be fried until golden brown, and then they can be drained out of the pan;

8. Drain the oil and put it on a plate, so that the golden, crispy and fragrant dry-fried bell is ready;

9. The bell should be eaten while it is hot, dipped in tomato sauce, the tofu skin on the outside is crispy and fragrant, the meat filling inside is still fragrant with green onions, and there is a bit of sweet and sour tomato sauce when you bite into it, but it is this sweet and sour that takes away the greasy and super delicious;

Summary of the practice of dry frying bells:

1. You can also add an appropriate amount of old tofu to the dry-fried bell, but not too much, otherwise it will affect the crispy taste;

2. Dry frying bells can be done more at a time, just fry well, don't fry too old, so that the second re-frying will be just right, and the taste will not be too hard;