The practice of the oil tower, how to make the snack oil tower Introduction to the practice of the s

Required materials: appropriate amount of flour, appropriate amount of baking powder, appropriate amount of mutton fat, appropriate amount of food and medicine, appropriate amount of pepper noodles Specific steps: 1. First of all, use baking powder water to reconcile, send for 4-6 hours, and divide into several small groups for later use.

2. Take a small dough and roll it out with a rolling pin, the thinner the better.

3. Melt the mutton fat and spread it on.

4. Sprinkle a little salt, a little bit will do.

5. Sprinkle a little peppercorn powder, a little bit.

6. Mix the sprinkled seasoning with your hands and roll it up from the bottom, and roll it into long strips while rolling.

7. Rub the roll thin and press it with your thumb thickly.

8. Cover the rolled oil tower with a basin and let it stand for 10 minutes.

9. Steam for 25 minutes.

10. After steaming, you can see the paper-thin noodles when you pull them from above, which is the best partner for easy flavor and soup.

Ingredients: 250 grams of all-purpose flour, 50 grams of lard, a little five-spice powder, a little Sichuan pepper powder, a little salt, 130 grams of water.

1. Add 250 grams of flour, a little salt and 130 grams of water three times to make the dough, and the dough should be woken up for five minutes before adding water for the second and third times, and finally become a dough.

2. Cover the noodles with plastic wrap and let them rise for 15 minutes.

3. Mix the lard with five-spice powder, Sichuan pepper powder and salt.

4. Roll out the dough thinly.

5. Spread the mixed lard.

6. Roll it into long strips from the bottom up.

7. Cut in half, cover with plastic wrap and let rise for a while.

8. Cut into thin noodles.

9. Roll it out again, start rolling it from right to left, and then coil it into a tower.

10. Turn on the high heat in the steamer, put a thin dough sheet at the bottom, put it into the plate oil tower after steaming, put another thin dough sheet on the oil tower, and steam for about 25 minutes.

11. After steaming, pick it up with chopsticks and scatter.

Ingredients: 250 grams of all-purpose flour, lard.

50 grams, a pinch of five-spice powder, pepper.

A little, a pinch of salt, 130 grams of water.

1. Add 250 grams of flour, a pinch of salt, 130 grams of water, and make a dough three times. Add water after waking the dough for 5 minutes, add water for the second and third times, and add again.

2. Use plastic wrap.

Cover the dough and let rise for another 15 minutes.

3. Mix the lard with five-spice powder, pepper and salt.

4. Roll out the dough and roll it out thinly.

5. Mix the lard evenly.

6. Roll them into strips from bottom to top.

7. Cut it in half, cover with plastic wrap, and put it back when you wake up.

8. Cut into thin noodles.

9. Roll thin, start rolling from right to left, and then plate into a tower.

10. Place a thin slice on the bottom of a steaming pan over high heat. Put it in the oil tower and steam for about 25 minutes.

11. After steaming, pick it up with chopsticks and scatter.

1. First use warm water and good noodles, add a little leavened noodles to knead into soft noodles, send them to a hot place for about an hour, then add alkaline water to knead them to wake up slightly, knead them into several small balls, and smear them with clear oil for later use.

2. At the beginning of the production, take one of the pieces, spread it on the panel, roll it out thinly, and use the good ductility and toughness of the dough to draw as thin as possible.

3. Then apply a layer of refined sheep's tail oil on the paper-thin surface.

4. Here is particular: when the weather is hot, an appropriate amount of tripe oil should be added to the sheep's tail oil, because the sheep's belly oil is coagulable, so that the hot oil will not melt and flow out of the surface layer.

5. When the weather is cold, add a little clear oil to the sheep's tail oil, and the clear oil is not easy to solidify.

6. The oil tower made in this way is full of oil, and does not flow or leak, maintaining the unique flavor of the oil tower.

7. Sprinkle a little refined salt and pepper powder in it, roll the noodles side by pulling, roll them into thin strips, then cut them into a number of small sections, and then twist them into a tower, steam them in the cage drawer and steam them for 25 minutes, and then you can open the cage and eat.

Oil tart, it is characterized by oil but not greasy, very thin, can be eaten as breakfast, this is a very particular approach to food, do you want to try other people's special food, eat will not be very greasy, but the sense of satiety is very strong, for children who get up late in the morning, then it is very suitable for you, look at the layer by layer of noodles, do you want to taste what it feels like, oil tower, do you want to eat steamed buns when you eat, it is a very ceremonial yo, you need to use chopsticks to hold a head gently shake, After a while, it will spread out and will be in a row, and it will look very fluffy and delicious. And for children with bad stomachs, it is very kind, yes, it has the effect of nourishing the stomach, is it very valuable. Do you want to have your own food that you can show off to your friends, learn to bring them to taste, and accept their adoring eyes, do you want to be happy, in order to increase the happiness of life, come and learn how to do it!!

Let's take a look at it!

First of all, the raw materials that need to be prepared are very few and easy, materials: refined mutton fat, clear oil, refined salt, pepper flour, you can.

When the ingredients are ready, it's time for us to show the technique, the first step: use warm water and good noodles, add a little leavened noodles to knead into soft noodles, and heat them for about 1 hour.

Step 2: Then put in alkaline water and knead well, let the dough rise, and then look at the personal production needs, knead into several small balls, apply clear oil on the outside, and set aside for later use.

Step 3: Take one of the pieces first, lay it flat on the board, and then roll it out with a rolling pin until it can be pulled apart, mainly using the unique ductility and toughness of the dough, remember, the thinner the pull, the better. Then apply a layer of refined sheep's tail oil on the thinned surface.

Here is particular: when the weather is hot, add an appropriate amount of tripe oil to the sheep's tail oil; When the weather is cold, add a little clear oil to the sheep's tail oil, and the clear oil is not easy to solidify), so that the oil tower oil is full, and it does not flow or leak, maintaining the unique flavor of the oil tower's strong fragrance and plumpness, hahahahaha, is it unbearable, control the saliva Oh hee-hee.

Step 4: Sprinkle a little refined salt and pepper powder in it, roll the noodles side by side, roll them into thin strips, and then cut them into small pieces, and then twist them into a tower, just twist them in the opposite direction, put them in a suitable pot and steam them for 30 minutes, then you can remove the pot and start eating after cooling.

Okay, here, the oil tower is ready, as breakfast, it will be very time-saving! Isn't the air filled with the smell of crispy oil tart?