Jiao Quan (Fried Ring)

Introduction:

Jiao Quan is a household snack in Beijing. It is a snack commonly haven with baked cake or bean curd milk. In Beijing, there was a Jiao Quan King, a former cook in Nanlaishun Restaurant. His skill to make Jiao Quan was so talented that each Jiao Quan was the same in shape and had golden skin. His Jiao Quan was featured ascent and crispy.

Where to try it?

Huguosi Snack Bar

Address: 93#, Huguosi Street, Xicheng District

Tel: +86 10 6618 1705

Laociqikou Soybean Milk Bar Tiantan Branch

Address: opposite to North Gate of Tiantan, Chongwen District

Tel: +86 10 6703 5725

Haiwanju Restaurant (Headquarters)

Address: 11#, Zengguan Road, Haidian District

Telephone No. 010 8837 4993

How to cook it?

Melt salt, soda and little alum in warm water.

Place water and flour in a bowl and beat.

Put aside the flour mixture aside for 3 hours.

Press the flour mixture thin.

Cut 5cm wide pieces.

Press one end of a flour piece and stretch the other end as thick as 6cm.

Chop the long piece in 4cm wide piece.

Overlap two small pieces and cut in the middle.

Fry one end in middle hot oil and stretch the pieces with chopstick in a shape of brace.

Take out while the skin turns purplish red.

简介

北京小吃中的焦圈，男女老少都爱吃，酥脆油香的味儿，真叫人吃不够。北京人吃烧饼，常爱夹焦圈，喝豆汁也必吃焦圈。焦圈是一种古老食品，制作比较麻烦，由于劳效太低，一般吃食店不愿制作，故有一段时间常断档。说到炸焦圈，北京人都知知道一个“焦圈俊王”，原是“南来顺”职工，已故去。他的技艺一般人不能与之相比，炸出的焦圈个个棕黄，大小一般，特别是具有香、酥、脆的特点，放在桌上，稍碰即碎，决无硬艮的感觉。

北京护国寺小吃店和群芳小吃店制作的焦圈，1997年12月被中国烹饪协会授予首届全国中华名小吃称号。

特点：色泽深黄，形如手镯，焦香酥脆，风味独特。

制作

焦圈的制作，需用温水化开盐、碱、少许矾，加水拌和面粉成面团后，用手反复压揉面团，揉匀后放案板饧3个小时，然后把面团压扁，用刀切成5厘米宽的条，取成条面坯置案板，用一手按住一端，另一手托住面坯的另一端，捋成长扁片，厚约6厘米，用刀把面片切成4厘米宽的剂（一般50克面切14小剂），每两个剂叠在一起，用小炸刀中间切一刀，两边不能切通，稍连一点，油烧至五成热时，用手拿住生焦圈坯的一头下油锅，随即用筷子从中间撑开，使之成手镯形，定型后翻过来，炸至枣红色出锅控油，即成香酥脆的焦圈了。

历史记载

宋代苏东坡曾写过一首诗，相传是中国第一首产品广告诗：“纤手搓成玉数寻，碧油煎出嫩黄深，夜来春睡无轻重，压褊佳人缠臂金。”明代李时珍的《本草纲目·谷部》也有记载：“入少盐，牵索扭捻成环钏之形，油煎食之。”焦圈可贮存十天半月，质不变，脆如初，酥脆不皮，是千百年来人们喜爱的食品。  

注意事项

该食物太过油腻,可使人记忆力衰退，加速人体老化。

此类型早餐的热量高、油脂高，最好少吃，一星期不宜超过两次，而且当天的中午、晚餐应尽量清淡，不要再吃炸、煎、炒的食物。建议搭配豆浆补充蛋白质。