Stir-Fried Dough Bits
Characteristics of stir-fried dough bits: glossy and vibrant red in color, with a rich, mouth-watering aroma; chewy and smooth texture, and a delicious savory, umami flavor. Warm tips: 1. The dough should be mixed slightly firmer, and rested for a longer period. When shaping the bits, you must tear the dough by hand—never cut it with a knife, otherwise it will not be authentic, hehe! 2. Cooked dough bits can only be rinsed with cold water; never soak them in a basin of cold water. Spread them out on a cutting board to air-dry excess moisture before stir-frying. 3. The color depth of the stir-fried dough bits can be adjusted to your preference. If you use more soy sauce for a darker color, you do not need to add extra salt, as it will become too salty. It is recommended to keep the color moderate and slightly lighter for the best taste. 4. The most indispensable ingredient for stir-fried dough bits is green peas. Be sure to add an appropriate amount of vinegar when stir-frying, otherwise the flavor will not be authentic. This famous old Beijing snack 'stir-fried dough bits', prepared in a big wok, is now complete! Experts are welcome to point out any flaws, hehe! This recipe is provided for reference for all who love this classic snack.
Story
Stir-fried dough bits are a beloved classic old Beijing snack with a long history, often sold by street vendors and small traditional eateries across the city. With its chewy, elastic texture, rich savory flavor, and affordable price, it has been a go-to comfort food for generations of Beijing locals, enjoyed as a quick light meal or casual on-the-go snack.
Ingredients
flour
green peas
diced carrot
salt
clear water
diced cucumber
diced garlic scape
balsamic vinegar
soy sauce
MSG
scallion
minced garlic
cooking oil
carrot
Instructions
1
Step 1
Add a small amount of salt to the flour and mix well, then use clean water to form a stiff dough.
2
Step 2
Let the formed dough rest for 2 hours, then knead it thoroughly, and let it rest for an additional 1 to 2 hours.
3
Step 3
Roll out the rested dough with a rolling pin to a thickness of approximately 1 centimeter.
4
Step 4
Cut the rolled dough into strips, then tear them into small pieces by hand.
5
Step 5
The dough pieces should be slightly larger than soybeans; after tearing, rub them gently by hand, spread them out, and set aside for later use.
6
Step 6
Bring water to a boil in a pot, add a small amount of salt, then pour in the prepared dough pieces.
7
Step 7
After adding the dough pieces to the boiling water, wait for the water to return to a boil; once the dough pieces float to the surface, add an appropriate amount of cold water.
8
Step 8
Once the water boils again, you can remove the cooked dough pieces from the pot.
9
Step 9
Rinse the retrieved dough nuggets once under cold running water, but do not soak them in a cold water basin, then spread them out to air-dry any excess moisture.
10
Step 10
Heat the wok over high heat, add an appropriate amount of cooking oil and stir-fry the chopped scallions until fragrant, then add the dough nuggets and green peas and continue stir-frying. Once the dough nuggets are fully cooked, add a small amount of Chinese fragrant vinegar along the edge of the wok and stir to combine evenly.
11
Step 11
Next, add the diced carrots and diced garlic scapes, and stir-fry until evenly mixed.
12
Step 12
After mixing evenly, add soy sauce and stir-fry to coat all ingredients thoroughly.
13
Step 13
Stir-fry until the carrots are tender-crisp, then sprinkle in a small amount of salt and MSG to taste. If the dish is already sufficiently salty, you can omit adding extra salt.
14
Step 14
After adjusting the seasoning to your preference, sprinkle in the minced garlic just before taking the dish off the heat, and stir to mix evenly.
15
Step 15
Once the minced garlic is evenly incorporated, transfer the dish to a serving plate and serve immediately.
