The practice of fried pine meat

\”It’s almost New Year, today we make an old Beijing snack -fried pine meat!

Fried pine meat is a traditional halal food in Beijing. Although we are Han people, we also like halal food. There are old -fashioned halal chain shops at the door. You can buy a few like you can buy it at the door. Fried pine meat must be bought every time.

Eat too much. . In addition to the \”content\” of the fine product, I checked some information. It turns out that this loose meat is not difficult.

I tried to do it twice, hey, not to mention that it is true and delicious! We can’t do the \”squeak box\” used inside. The need to use mung bean paste, roll, fried, no ingredients and craftsmanship, so they retired and used potato puree instead. \”


ingredients details

Main ingredients

    Lean bee Tudou

  • 1
  • Auxiliary materials

Sweet potato starch

50 grams


    Half Tree

  • Ginger
  • 1 piece

  • 15 grams
  • Salt A moderate amount
  • Soy sauce A moderate amount
  • Oyster sauce 20 grams
  • corn starch [123 ] A little

  • Cold Water
  • A little

  • 1 picture
  • Affairs A moderate amount
  • Fried process
  • Three -engraved bell time consumption Ordinary difficulty

The practice of fried pine meat

  • beef, oily bean, oily bean Leather and potatoes are ready.


  • Seasoning.

  • 3

  • First make the onion section and ginger pieces into a broken end, and then the beef pieces are put into the cooking machine.

  • 4

  • Beef.

  • 5

  • Peel the steamed potato, thirteen incense, soy sauce, salt, and oyster sauce in the meat filling Essence

  • 6

  • Add sweet potato starch; also use potato starch.

  • 7

  • This is a good beef filling, delicate and slightly strong.

  • 8

  • Oil bean skin cut into two the same size; Suitable for this dish, use this thin and transparent oil bean skin.

  • 9

  • Corn starch adds an appropriate amount of cold water and adjust it into starch pulp, and evenly apply it to the oil bean skin.

  • 10

  • Put the meat filling on the oil bean skin, the thickness is about 1 cm;

  • 炸松肉的做法步骤:10 ]

  • 11

  • Another piece of oil bean skin is also applied to starch pulp, covered on the meat filling, and flattened the surface by hand.

  • 12

  • Divide a width of about 6 cm wide with a sharp knife; The knife must be stable and fierce, and if necessary, do not grind it, otherwise the meat filling will be \”overflow\”.

  • 13

  • Chop it into small pieces with a fast knife, and you can like it with width and thickness; Don’t be afraid of sound, don’t feel bad for the knife and board, click on a knife, the incision is neat and the meat is not shrunk or overflow, and the cross section is thick.

  • 14

  • Pour an appropriate amount of oil in the pan, turn the heat after heating the heat, put a raw billet into the oil in the oil cooker to test the oil When warm, it quickly floats up after sinking to indicate that the oil temperature is appropriate; put an appropriate amount of loose meat into the oil pan. Slightly shallowly remove the oil control, the remaining temperature makes the color darker.

  • 15

  • Old Beijing halal snack fried meat, crispy tenderness!

    1. You can use medium size for potatoes. After steaming, use it to play a role in bonding and diluted meat and increased elasticity. Sweet potato starch also has the same work. It can be replaced with potato starch;

  • 2. The traditional approach can adjust the ingredients arbitrarily, such as replacing beef with lamb, pork, pork and chicken mixing, etc.; The seasoning can also be added to the seasoning;Bring an unexpected taste and flavor;

3. Do not fry too much firepower.Eat the meat hot and cold, eat alone, cake buns or boiled vegetables, stews.