How to make oil horn delicious? How to make the oil horn crispy

The ingredients for making oil horn skin are flour, lard, eggs The filling is crushed peanuts, black and white sesame seeds and white sugar and good dough, prepare the filling, roll out the skin, wrap the oil corners, and fry it in the oil pan.

It will be easier and happier to do it with your family.

Oil horn skin, also called oil horn, is a special snack in Guangdong, many people like its crunchy taste, so how to make oil horn skin crunchy? Let's find out.

1. Prepare low-gluten flour, lard, eggs, crushed peanuts, sesame seeds, sugar, and shredded coconut;

2. Add eggs, lard and water to the flour, stir well and knead into a smooth dough;

3. After the dough is reconciled, cover it with plastic wrap and let it rise for 20 minutes;

4. Mix sesame seeds, crushed peanuts, sugar, and shredded coconut into a filling in the same proportion;

5. Roll out the awakened dough into thin slices, and then use the mold to print out the round slices;

6. Put the filling on the dough sheet first, then pinch the two ends of the dough sheet, and then press the oil horn pattern;

7. Heat the oil in the pan, put in the oil corners, fry slowly over low heat, and keep turning the oil corners to fry the oil corners until they are evenly golden brown.

During the Chinese New Year, people in some areas will eat oil horn because it looks like a wallet, which means that the New Year will be prosperous. So how do you make oil horn delicious? A complete list of practices for oil horns.

How to make the oil horn delicious? A complete list of practices for oil horns.

How to make oil horn delicious.

Ingredients: cake flour, lard, eggs, peanuts, shredded coconut, sugar, white sesame seeds.

1.Prepare the materials needed for the oil horn in advance.

2.Sauté the peanut skin until it changes color and peel and chop it into small pieces.

3.Sauté the white sesame seeds until golden brown.

4.Mix crushed peanuts, white sesame seeds, desiccated coconut and sugar in a ratio of 1:1:1:1.

5.Start making oil horn skin: mix flour, lard, eggs; Slowly add an appropriate amount of water to mix and form a clump.

6.Knead the dough until the surface is smooth, then let it sit for 10 minutes.

7.Roll out the dough into a thin shape and print the discs with a mold (glass is also acceptable).

8.Start to wrap the oil horns, pinch the two ends tightly, so that the filling is not easy to leak out, and press the oil horn pattern.

9.Set aside the wrapped oil corners, heat the pan, and prepare for frying.

10.Heat the oil over high heat, put in the oil corners, turn to low heat and fry, keep turning the oil corners, and fry the oil corners until they are evenly golden brown.

11.Take out the oil horn and put it on the plate, and a oil horn full of Cantonese characteristics is finished.

How to make the oil horn delicious? A complete list of practices for oil horns.

What kind of flour is cake flour.

Low-gluten flour is referred to as low-flour, also known as cake flour, and thin-strength flour in Japanese. Low-gluten flour refers to flour with less moisture and crude protein, and is usually used to make cakes, biscuits, small cakes, pastries, etc. The sponge cake is made of low-gluten flour, because the low-gluten flour has no gluten strength, the cake made is particularly soft, the volume is expanded, and the surface is flat.

If you can't find cake flour, you can use all-purpose flour (don't call it that.)"Dumpling flour"The kind of flour with a lot of gluten) and cornstarch in a ratio of 4:1. If you want to lower the gluten, you can also add some cornstarch.

If you only have wholewheat flour at home, you can mix it with cake flour and corn starch in a ratio of 1:1, or you can put it in the microwave and heat it for 2 to 3 minutes to reduce the gluten and then mix it with starch to make cake flour. In baking, cake flour is generally suitable for biscuits, cakes and taiyaki.

How to make the oil horn delicious? A complete list of practices for oil horns.

How to choose sesame seeds.

One look at the color, the dyed one is black, bright, and spotless; The undyed color is different shades, and there are individual white sesame seeds.

The second smell of the smell, there is a fragrance of sesame seeds that has not been dyed, and not only is it not fragrant, but it may also have a smell of ink.

Third, if you dip a napkin in some water and rub it, the normal sesame seeds will not fade, if the paper turns black immediately, it must be dyed sesame seeds. Some black rice may also be dyed, and the easiest way to tell is to bite it open with your teeth, and if there is a white core inside, it must be dyed with white rice.

【 Wide Type Oil Angle 】

Material List].

Filling (250 grams of peanuts, 100 grams of white sesame seeds, 50 grams of desiccated coconut, 100 grams of sugar), dough (500 grams of flour, 100 grams of lard, 50 grams of sugar, appropriate amount of water, one egg).

Production Steps].

1.First of all, the white sesame seeds and peanuts are fried in a pot until fragrant, the peanuts are crushed, and then mixed with desiccated coconut, white sugar, and sesame seeds to form a peanut mixture.

2.First, sift the flour into a large basin, beat in eggs, sugar, baking soda, melted lard, roughly mix well, then add water in a small amount and many times, gradually knead into a smooth dough, cover with plastic wrap and let rise for 30 minutes.

3.After the dough is proofed, use a rolling pin to roll the dough into a thin dough, take a round cup of caliber, and press out a round dough similar to dumpling skin, which is the oil horn dough.

4.Spoon an appropriate amount of peanut mixture, fold the dough in half to wrap the filling tightly, pinch the corners and lock the edges, form a dumpling-like shape, and the oil horn embryo is ready.

5.Heat the oil, the oil temperature is burned to the oil temperature that can bubble under the chopsticks into the pot 7 into the oil temperature, pour the oil corner embryo into the pot, first fry it on high heat for one minute to let the oil horn embryo set, and then adjust the heat to medium, fry until the oil horn embryo is golden brown and crispy, and then you can control the oil and remove it.

6.After the fried oil horns are dried and cooled, they can be eaten or sealed as gifts.

After cooling, the oil horn is golden in color and rich in layers, and when you bite it gently, the first feeling is the crispy and oily skin brought by the skin, and the mixed taste of the filling is even more attractive and sweet, although you know that the oil horn is high in calories, but it is so delicious, you really can't stop eating!

Cooking Instructions].

When frying peanuts and white sesame seeds, you can not put oil, you can fry in a dry pan until fragrant, and peanuts can not have a skin, so as not to have bitterness in the filling when frying.

The standard of dough is the same as that of making buns, and after reaching the effect of three lights (hand light, face light, basin light), it is enough to rub it forty or fifty times.

Although the more fillings you wrap, the better, but you also need the skin to wrap tightly.

When shaping the oil angle, pay attention to the pinching of the lock edge.

When frying the oil corners, keep turning them over so that they are evenly heated.

One trick can make the delicious fried oil horns, the skin is no longer dry and hard, and the most homely snack - fried oil horns. The crust is crispy, the filling is delicious, and the recipe is very simple, so come and take a look!

It is best to make the skin of the oil horn hot so that the skin will not dry out and harden.

In a large bowl, add boiling water to blanch the dough, then add a little cold water and form a dough.

After 10 minutes, knead smooth on the cutting board.

Add a little salt to the egg mixture, stir well, and stir-fry in an oil pan.

Mash the eggs with a spatula.

Add minced leeks to a large bowl and soak the chopped vermicelli.

Add the minced eggs to cool.

Then add salt, white pepper and a little sesame oil to taste. The leek eggs themselves are very fresh, so you don't need to add too many ingredients.

Mix well. Remove part of the dough and roll it into long strips.

Cut into agents and roll out into dough sheets.

Add an appropriate amount of filling, fold in half, and pinch the edges.

Be sure to pinch the edges tightly, otherwise the filling will be exposed during the frying process.

Fry over medium-low heat.

When both sides are golden brown, you can start the pot and serve on a plate.

A delicious and simple family snack is ready for you.

Capsule, eggs, vermicelli, oil slots.

The delicacies in your memory will always be your favorite!

Ingredients: Appropriate amount of shepherd's cabbage.

Eggs to taste.

Vermicelli to taste.

Salt to taste.

Salad oil to taste.

Extremely fresh and tasteful in moderation.

Pepper to taste.

300 grams of flour.

Boiling water 80 grams.

80 grams of cold water.

To prepare the shepherd's cabbage, egg vermicelli, oil slots.

Divide the plain flour into two parts, pour half of the flour into boiling water, stir into the dough to form a flocculent, pour cold water into the other half of the flour and stir into a flocculent, then knead into a smooth dough, cover with plastic wrap and make the dough for 30 minutes.

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The process of making noodles to make your favorite filling, I like the egg vermicelli with shepherd's cabbage (I forgot to shoot the finished filling).

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Divide the noodles into evenly sized pieces, roll out the noodles into round slices, fill them with an appropriate amount of filling, and tighten the mouth.

Wrap it all up. Please click Enter a description.

The oil temperature is seven layers of heat, and the slots are put into the pot.

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Fry it until golden brown and you can control the oil and remove it.

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The hot noodles and fried oil corners have a crispy skin when they are just out of the pot, and they will not become hard when they are cooled.

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The oil horn means that the days of the coming year will be like the oil horn, oily and rich.

The preparation of oil horn is as follows: raw peanuts, white sesame seeds, flour, eggs, cooking oil, desiccated coconut, white sugar.

Materials: 1. Prepare the ingredients. Put the raw peanuts in the pot and fry them over low heat, pinch off the red leather coat, then crush the peanuts, put the white sesame seeds in the pot, and fry them over low and slow heat;

2. Make the filling. Stir the crushed peanuts with white sesame seeds, desiccated coconut and sugar together to become the filling in the oil horn, and put it for later use;

3. Knead the dough. Break an appropriate amount of eggs, stir well, then pour the eggs into an appropriate amount of flour, mix and knead into a dough, and relax for about half an hour;

4. Make oil horns. Divide the dough into equal portions, roll it out and cover it with a round mold of equal size to form a circle. Put the round dough in your hand, wrap it with an appropriate amount of filling, then fold it in half on both sides, and then gently lock the edge with your fingernails after closing the edge, and knead it into a hemp rope shape;

5. Put the wrapped oil horn flat on a clean plate;

6. Fry the oil corner. Heat a pan with half a pot of cooking oil, and when the oil is heated enough to bubble the chopsticks, put an appropriate amount of oil and fry it. When frying, be sure to turn both sides frequently. Fry and serve.

Hello! The practice of oil horns:

dough ingredients; 250 grams of flour (medium gluten flour and low gluten flour are fine), 30 grams of cooking oil, 1 egg, appropriate amount of warm water.

Ingredients: 20 grams of cooked sesame seeds, 20 grams of minced coconut, 100 grams of fried peanut kernels, 15 grams of corn oil, 60 grams of sugar.

Add 1 egg, 40 grams of cooking oil, and about 60-70 grams of warm water to 250 grams of flour.

Method: Rub well with your hands, fold into a dough, cover with plastic wrap and relax for 30 minutes.

Peel off the fried peanuts.

Place in a plastic bag and crush peanuts with a rolling pin.

Mix the crushed peanuts with sugar, desiccated coconut and white sesame seeds, and add about 15 grams of corn oil.

Mix well to make a filling.

Roll out the loose dough into a dough with a thickness of about 2 mm, and press out the round dough sheet with a mold or water cup.

Take one serving of dough sheet and add an appropriate amount of filling.

Fold it in half and knead it into a half-moon shape.

Then gently lock the edge along the edge and pinch it into a hemp rope shape.

All the oil horns are wrapped, and the wrapped oil horns will not stick and can be stacked together.

The oil temperature in the pot is four or five hot, and you can start to grasp the oil temperature, you can try it with chopsticks, and when the chopsticks will bubble when you put them down, you can put the oil corners down and fry them. Fry over medium-low heat, turning often when frying to avoid one side of the frying until it becomes brown.

Fry until golden brown, remove the oil.

Ingredients: 300 grams of beans. Ingredients: 1 egg, 15 grams of flour, 50 grams of breadcrumbs, appropriate amount of salt, a little peppercorn powder.

Steps: 1. Prepare the ingredients.

2. After picking and washing, the beans are broken into small pieces, blanched in boiling water, and cut off.

3. Add a little salt to a bowl of eggs and stir well with peppercorn powder.

4. Add an appropriate amount of flour and stir into a paste.

5. After the blanched beans are cooled, put them in a batter bowl and wrap them in batter.

6. Then wrap it and wrap it with breadcrumbs.

7. Fry in a pan at 50% oil temperature until it is set and removed.

The stewed bacon with oil beans is delicious, and the method is as follows:

Ingredients: 300g of fried beans, 100g of bacon, 2-3 slices of ginger, 3g of pepper, 2-3 cloves of garlic, 3g of oil, light soy sauce, dark soy sauce.

1. Cut the bacon into small strips. According to the amount of oil beans, it is decided to use the bacon of Naheng. Generally, the amount of meat added to stir-fry is about the same. Don't take too much of it, but take away the taste.

2. After the oil is heated in the wok, pour in the bacon, stir-fry lightly over low heat, add the weight of the green onion and stir-fry until fragrant, then add the light soy sauce and dark soy sauce to color.

3. Add the oil beans, stir-fry back and forth, and finally add the water at the end of the beans, bring to a boil over high heat and turn to medium heat. Control the heat according to how ripe the beans are. I usually add salt at this time, that is, when the dish is ready, it is also healthy for the body!

Then the soup is harvested and served! A plate of hometown delicacy will naturally come to your mouth!

Choice of bacon

I tried Hubei bacon before, but the taste of firewood smoke was too great, and the beans had changed their taste. Not recommended. It is better to choose Cantonese style, bacon has a bright color, bright red or dark red muscle, transparent fat or milky white, the meat body is dry, firm and elastic, and has the flavor of cured meat that bacon should have.

In addition, you can use pork belly instead of bacon, which is also delicious! The pork belly is fat and lean, and the taste is soft and glutinous, but with bacon is a different taste! You can choose according to your preference.