Fried Squeak is a popular characteristic snack in Beijing, and also one of the characteristics of Chinese culture. Because it tastes crisp and crisp, this kind of characteristic snack has been warmly welcomed by many people. If you want to eat delicious fried crunches, you can choose to prepare your own food in advance and make them. Because making fried crunches is not a problem. Next, let's introduce the practice of fried creak and other relevant professional knowledge!
 1、 Where is fried crunchy
 There are a lot of fried food in Beijing's famous traditional cuisine, among which fried crunchy food is one. This fried crunchy food is divided into soft fried food and crisp fried food. Eating in the mouth, it is crispy and crunchy, and "crunching" sounds straight. This may be the origin of the name "Fried Squeaking". Generally, people call it "Squeaking Box" or "Ge Fried Hel".
 2、 Food matching customs
 Every few days before the New Year, old Beijingers need to start spreading pancake skins, wrapping them, and making this creaking box. Make several washbasins. It's the first day of the lunar new year. It's time for each family to visit relatives. With more people coming, it seems too busy to prepare dishes temporarily. In addition, those who basically sold vegetables in the New Year before also went home, and the vegetables they bought were not easy to refrigerate, so they were made into creaky boxes. As soon as people came to visit relatives, they took out a few pieces of fried vegetables and put them on the table.
 3、 What kind of fried creak is used
 The inside of the creak box is carrot, potato, and also the filling of vanilla. The skin of this creak box is crispy, and mixed with some bean flour, it is the skin of pancake and fruit, which makes the skin more crisp.
 4、 Method of frying and creaking
 Raw materials: mung bean flour or soybean flour, medium gluten flour, 1 carrot, 1 potato, 1-2 dumpling stuffing, 1 raw egg, 1 cabbage root (for smearing oil), warm water, salt, soy sauce, black pepper, sesame oil, rice wine, sesame oil.
 Method:
 (Dumpling filling is marinated with a little salt, rice wine and sesame oil to taste.)
 1. The comparison between mung bean flour and gluten flour is 3:1, and stir well.
 2. Beat in an egg and stir it evenly. The side of the noodles with raw eggs will be slightly raised when the cake is spread, so that the noodles can be turned over.
 3. Dilute the wheat flour with warm boiled water. My water is 300g, but I didn't remember it in the end. Because it is poured and mixed at the same time, the water absorption of the flour is also different. It can be spread into cakes in the pot, and the fluidity is the best.
 4. Scrub carrots and potatoes into shreds, mix them with dumpling stuffing, add salt, soy sauce, black pepper, and finally order a little sesame oil to seal the fragrance.
 5. Take a cabbage root, there is no similar substitute. Dip a little cooking oil and moisten it into the pan. It doesn't need too much oil.
 6. Pour in appropriate flour paste, mix and spread into pancake peel.
 7. After spreading it, cool it down, place a piece of stuffing on it, cover it with a piece, and then apply wheat flour paste (wheat flour water=thick paste of diluent) on the edge of rolling dough to stick it firmly.
 8. Then it is cut into strips of equal width without cutting into small prisms, which is very easy to disperse under such explosive conditions.
 9. Put oil in the frying pan, 60% hot, and then put it into the creaking box after cutting. The fried surface can be slightly hard, and it can be cut into prisms when eating.