How do you make ear eye fried cake? Introduction of ear eye fried cake

Ear eye fried cake is a famous folk traditional snack in Tianjin, and its fried cake is very popular because of its fine selection of materials, sufficient feeding, tender filling, crispy and sweet.

Raw material formula: 5 kg of adzuki beans, 5 kg of brown sugar, 5 kg of glutinous rice and rice, and 1 kg of vegetable oil.

Method 1Milling: The amount of rice and glutinous rice should be determined according to the viscosity of the glutinous rice, usually:

Glutinous rice Rice = 7 3. Sieve the rice to remove impurities, wash it three times with water, and then soak it in a pot with clean water for 24 hours until the rice grains are soft. Mill with water to make rice batter, use a white cloth bag to pack the rice batter, put it on the extruder, squeeze out the water in the bag, and 5 kg of rice out of 8 kg of wet noodles.

2.Fermentation: The wet rice noodles are fermented (12 hours in spring and autumn, available at any time in summer, and 48 hours in winter), and put them in a dough mixer for later use.

3.Filling: Remove the adzuki beans and wash them, add alkaline noodles according to the feeding standard, put them in the pot and cook them, grind them with a stuffing machine, add brown sugar and mix well and set aside.

4.Finished product production: The mixed noodles are put on the case, each weighing 65 grams, the agent is rolled into a fried cake crust one by one, and 30 grams of bean paste filling is wrapped in it to form it.

Fill the oil pot with oil, burn to 5 minutes cooked, put in the wrapped raw cake, gradually increase the firepower, use long iron chopsticks to turn frequently, the cake is not burnt, fry for about 25 minutes to get out of the pot.

Product features The skin is thin and the filling is large, the color is golden, the filling is tender and immortal, crispy and sweet.

Mix the glutinous rice flour and flour well, stir with chopsticks while pouring boiling water, until the flour is lumpy, then knead it by hand, knead until the dough is smooth and set aside.

Mix the brown sugar and white sugar evenly, smear a thin layer of oil on both hands, take out the dough and knead it on the cutting board, divide it into 4-5 cm long agents equally, press it flat and knead it into a dough with your hands, wrap it with sugar, pinch and tighten the seal, and gently press it into a small cake.

Add oil to the pan and boil until it is 3 hot, put in the cake base and slowly fry it over medium heat until golden brown, and the fried cake can be removed from the <> when it floats

Using boiling water and dough can make the dough softer, so eating more pasta will not hurt your stomach. After the dough is reconciled, it will feel very sticky because of the addition of glutinous rice, so your hands must be dipped in cooking oil before filling;

I think the fried cake with brown sugar filling is the simplest and most delicious, and the hot filling will flow out instantly, which is very enjoyable to eat! You can also change it to red bean paste, jujube paste and other fillings according to your preference, and the taste is also good!

After wrapping the filling, the dough should be pinched as tightly as possible, do not show the filling, if there is brown sugar flowing out during the frying process, after the oil temperature rises, it will soon become charred black, not only the fried cake is not good-looking, the oil can no longer be used;

Glutinous rice pasta we still have to eat while it is hot, if you have leftovers, use the microwave oven or steamer to heat it again, don't eat cold, bite is not the second key is to hurt the stomach!

Ear eye fried cake has a long history and is one of the three unique foods in Tianjin, which is characterized by charred on the outside and tender on the inside, sweet and refreshing, fragrant and fragrant, and has unique characteristics. In 1989, he won the Golden Tripod Award of the Ministry of Commerce and was quite famous among the masses. Ear eye fried cake selection of high-quality Jiang rice, water mill processing batter, with high-quality red beans, white sugar through the traditional process of filling, designated oil fried, the finished skin is golden, crispy and not gen, the filling is sweet and not greasy, and there is no additives, can be described as green and nutritious food.

Since 1983, the ear eye fried cake has been awarded the "Golden Tripod Award for Quality Food" by the Municipal Government, the Municipal Commission of Commerce, the Municipal Cooking Association, and the Municipal Catering Company, and won the gold medal at the 5th Asia-Pacific Expo in 1994, and was recognized as the "Chinese Famous Snack" by the China Cuisine Association in December 1997.

Erduoyan Fried Rice Cake (English name: Erduoyan Fried Rice Cake) is one of the three unique foods in Tianjin, which was founded in the Guangxu period of the Qing Dynasty (1900), and was named after the shop close to Eryan Hutong in the old days. 1. The ear eye fried cake is made of glutinous rice as the leather noodles, and the red beans and red and white sugar are fried into a filling, and fried in sesame oil.

<> authentic one is diagonally opposite the third center of Jintang Road next to Goubuli The earliest is also the ear eye After the ear eye was sold, it was renamed what Zhai Maintain the original traditional ear and eye taste The others are not good to eat, the ear eye fried cake is bean paste and osmanthus filling, there are two kinds of oil in a pot, sesame oil and other oils, because the sesame oil has a light gravity, so in the upper part of the pot, the fried cake is fried at the bottom of the pot when it is just into the pot, and it becomes lighter when it is almost cooked, so it rises to the upper part of the pot, this time is to make the skin fried crispy, crispy and not burnt.

The ear and eye fried cake is now unrecognizable, the ear and eye fried cake has always been flat and round and bulging, the red bean filling is sweet and not greasy, the outer skin is crispy and the slag is removed, and the inner layer is soft and sweet. Sesame oil is fried at temperature, and the second time is fried at high oil temperature and is operated in front of the diners in line