How to make oil lamb

Oil cake: Oil cake, also known as fried cake, rice cake, jujube cake, is one of the most representative local snacks in Shanxi, Shaanxi, Gansu and Ningxia. Northern Shaanxi oil cake is refined from millet millet and jujube, and after being fried by vegetables, its taste is delicate and delicate, sweet and delicious.

Oil cake is widely distributed in Shanxi, Shaanxi Guanzhong area, Hebei, Beijing, Inner Mongolia and other regions. It is a kind of pastry that is fried in oil, it is oval shape, the filling is generally brown sugar or white sugar, the oil cake tastes sweet and soft, and there is a vivid description of this in the folk song of northern Shaanxi "Shandandan Flowers Bloom Red and Yanyan". The oil cake is golden in color, delicate and soft, and does not change color and deterioration for a long time, which is a pure natural green food.

First, the oil cake method.

1.Pound it into a puree with a wooden stick, add flour and lard and knead it well to form a filling;

2.Slowly add flour to boiling water, fully stir and mature into hot water dough, let it cool, add an appropriate amount of flour and knead well, and pull it into a 50g agent;

3.The agent is pressed into a dough, wrapped in a brown sugar filling, rolled into strips 8 cm long and 5 cm wide, pressed into a beef tongue shape, and fried in an oil pan until golden brown.

Second, the bubble oil cake method.

1.Add 800 grams of water to the pot, add cooked lard after boiling, add flour after stirring, heat over low heat, stir the oil and noodles with a spoon, take out the noodles after scalding, put them on the board to cool, add 250 grams of cold boiled water, add them to the noodles several times, knead them repeatedly until they are even, and put them away.

2.Mix sugar, yellow cinnamon paste, rose paste, walnut kernels, and cooked flour to form a filling.

3.Divide the blanched dough into small agents, press into a skin, wrap it in sugar filling, and press it into a flat circle after closing.

4.Put peanut oil in a frying pan and heat it, put in the cake blank, and when the oil cake bubbles, push it to the side of the pan and fry it for 2-3 minutes to cook thoroughly.

1.Boil water in the pot until boiling, pour the noodles into the pot, and when the noodles bubble, stir well with a wooden stick (the noodles can be hard, add an appropriate amount of water), and when the hot noodles are not sticky, you can turn the noodles onto the cutting board.

2.Take a clean, damp cloth and spread out the hot noodles and use chopsticks to cut them into small pieces to deflate. After the noodles are cooled, according to the ratio of 500 grams of hot noodles to 150 grams of dry noodles, mix and knead well in two parts.

Dry for 2 hours on hot days and stack for 7-8 hours in cold weather, which can make the oil cake soft. When wrapping the cake, mix and knead well according to the ratio of 500 grams of hot noodles and 50 grams of dry noodles to keep the oil cake skin crispy.

3.Put a small flat iron sheet on the cutting board, press the hot dough cut into dough with the palm of your hand on the iron sheet into a thin sheet, and wrap it with white sugar filling to form a cake blank. The cake is flattened with a small iron sheet, both light and round, and it is advisable to have 30 breads per 500 grams.

4.Put the oil pan on the fire, and when it is about 100, fry the cake. Don't fry too much at once, turn it back and forth.

5.The fried oil cake should be placed in a basket with good air circulation.

The essentials of making Xiangning oil cake:

1.Pay attention to the heat, the oil splashing in the pot is big, the skin is easy to black, the sugar is insoluble, the fried is not cooked, and the taste is not good;

2.The oil surface is stable, only bubbling is a small fire, the cake is easy to break when peeling, the sugar flows out, and the taste is not good;

3.Only when the oil is tumbling gently, the heat is most suitable for the cake to float up when it is in the pan.