Recipe: Fuzhou snacks ~ oil cake

Home Cooking Recipe: Fuzhou snacks ~ oil cake

Notes:

You can see this kind of oil cake in the streets of our hometown. It is one of our local traditional early-eat snacks. It is served with a bowl of pan-baked paste or Shaxian snack noodles with flat noodles. A beautiful meal will be satisfied soon. Staying in other cities for a long time, the most unforgettable is the food in my hometown. When I go home in the New Year, the first thing is to buy a few oil cakes on the roadside stalls, and I can solve several pieces in one breath. The oil cake stall business is hot. Very, I have to wait in line to buy, or decided to study and do it myself, deliciously solve the problem, and solve the homesickness. A lot of friends have always wanted this cake, I am really embarrassed, I am blaming me for delaying the disease. I have been studying the experiment five or six times in this period, so I can write the formula as clearly as possible, so that everyone has a higher success rate. Friends and friends can also do it while they are doing it. They will have experience gradually. I hope that you can make a perfect and delicious oil cake like me! It’s a luxury to use my Jiuyang light luxury wok to fry the oil cake. It’s so literary!

Ingredients:

Steps:

  1. Home Cooking Recipe: Soybeans are cleaned one night in advance and soaked in water.

    Soybeans are cleaned one night in advance and soaked in water.

  2. Home Cooking Recipe: Wash the rice 5 to 6 hours in advance. (If you feel trouble, you can soak it with soy beans one night in advance)

    Wash the rice 5 to 6 hours in advance. (If you feel trouble, you can soak it with soy beans one night in advance)

  3. Home Cooking Recipe: Mix the soy beans and rice together, and the amount of water should be kept, but not too much. Normally, it is just the amount of water that has not passed the bean rice. (Refer to the consistency of the ground rice syrup grounded below)

    Mix the soy beans and rice together, and the amount of water should be kept, but not too much. Normally, it is just the amount of water that has not passed the bean rice. (Refer to the consistency of the ground rice syrup grounded below)

  4. Home Cooking Recipe: The mixed soybeans, rice and water are slowly added to the refiner for grinding.

    The mixed soybeans, rice and water are slowly added to the refiner for grinding.

  5. Home Cooking Recipe: Bean rice syrup can be thicker and not too thin.

    Bean rice syrup can be thicker and not too thin.

  6. Home Cooking Recipe: The ground rice syrup after grinding is probably the consistency.

    The ground rice syrup after grinding is probably the consistency.

  7. Home Cooking Recipe: Add 3 tsp of salt to the ground bean paste.

    Add 3 tsp of salt to the ground bean paste.

  8. Home Cooking Recipe: Stir well with a spoon and let stand for 3 to 4 hours. (If you do less, you can shorten the rest time)

    Stir well with a spoon and let stand for 3 to 4 hours. (If you do less, you can shorten the rest time)

  9. Home Cooking Recipe: Then add 3 tsp of salt and 3 tsp of chicken to the slurry.

    Then add 3 tsp of salt and 3 tsp of chicken to the slurry.

  10. Home Cooking Recipe: Add the appropriate amount of chopped diced green onion.

    Add the appropriate amount of chopped diced green onion.

  11. Home Cooking Recipe: Continue to stir the bean rice slurry evenly.

    Continue to stir the bean rice slurry evenly.

  12. Home Cooking Recipe: Bean rice syrup is made.

    Bean rice syrup is made.

  13. Home Cooking Recipe: Open a large fire, pour the cooking oil into the pot, and put the oil cake spoon together into the pot to heat.

    Open a large fire, pour the cooking oil into the pot, and put the oil cake spoon together into the pot to heat.

  14. Home Cooking Recipe: When the oil temperature is heated above 180 degrees, remove the oil cake spoon from the pot and pour a spoonful of bean rice slurry into the oil cake spoon.

    When the oil temperature is heated above 180 degrees, remove the oil cake spoon from the pot and pour a spoonful of bean rice slurry into the oil cake spoon.

  15. Home Cooking Recipe: It is not recommended to pour too much bean rice milk, the edge of the spoon can be slightly left.

    It is not recommended to pour too much bean rice milk, the edge of the spoon can be slightly left.

  16. Home Cooking Recipe: Then put the oil cake spoon into the bottom of the pot, you can see a lot of air bubbles appearing. After ten seconds, the oil cake will slowly bulge and float to the surface of the oil pan. After the oil cake is fried to golden brown, turn over and continue.

    Then put the oil cake spoon into the bottom of the pot, you can see a lot of air bubbles appearing. After ten seconds, the oil cake will slowly bulge and float to the surface of the oil pan. After the oil cake is fried to golden brown, turn over and continue.

  17. Home Cooking Recipe: The fried oil cake is picked up from the pot to control the oil, and it can be eaten after being slightly cooled. This amount can make about 90 pieces of oil cake, you can try to take 1/3 of the amount first.

    The fried oil cake is picked up from the pot to control the oil, and it can be eaten after being slightly cooled. This amount can make about 90 pieces of oil cake, you can try to take 1/3 of the amount first.

  18. Home Cooking Recipe: Finished drawing.

    Finished drawing.

  19. Home Cooking Recipe: Finished drawing.

    Finished drawing.

  20. Home Cooking Recipe: Finished drawing.

    Finished drawing.

  21. Home Cooking Recipe: Finished drawing.

    Finished drawing.

Tips:

1. The ratio of rice to soybean is 4:1. The amount of the recipe is relatively large. You can adjust it according to this ratio. Rice is recommended to use Chen Mi, or go to the supermarket, the store to buy the cheapest rice in bulk, do not use too expensive rice. 2, bean rice pulp can be thicker or not too thin, otherwise it can not be successful, there is no professional refiner, you can try the cooking machine or broken machine, try to grind fine. 3, the oil cake spoon is very important, must be with the oil into the pot heating, do not rinse with the oil cake spoon after use, wipe directly with a paper towel, oil cake spoon can not be wet. 4. If you are making more oil cakes at a time, after cooling, completely cool the temperature, put them in a crisper or a fresh-keeping bag, and then put them in the refrigerator for refrigerating. When you want to eat, take them out in a microwave oven and heat them down. Generally, it can be heated for 20 to 25 seconds. If you have more than one, try it yourself and adjust the heating time. 5, oily cakes can be adjusted according to their own taste, the amount of the recipe for reference, the amount of edible oil can also be adjusted. 6, in the middle of the oil cake can also add stuffing, such as adding cabbage stuffing, you can also add sea bream, first put a layer of bean rice milk on the spoon of oil cake, then add stuffing, it is recommended not to put too much, then in Pour a layer of bean rice paste to wrap the filling. If you do it for the first time, I suggest you try the stuffing first. After the success, you will have stuffing.


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