When you arrive at a place, you always have to try the local snacks, no matter how they taste, they carry the childhood memories of the locals.
"Ear Eye Fried Cake" is one of the three best foods in Tianjin, originated in the late Qing Dynasty Guangxu period, because the first generation of fried cake shops are close to a narrow alley that is only more than one meter wide - Ear Eye Hutong, so it is named. It is a veritable synonym for Tianjin. The fried cake made of glutinous rice sugar in sesame oil is golden brown, crispy on the outside and soft on the inside, suitable for diners who like sweet taste. There are four characteristics: yellow, soft, golden and fragrant. Don't look at this little piece of fried cake that doesn't look like a flower head, but to really do it well, it takes a lot of effort.
The raw material used for frying cakes is glutinous rice from the south, which is called Jiangmi by Tianjin people. Grind the glutinous rice into a pulp, add water and noodles, and wrap the bean paste into the dough and knead it into a ball. This process used to be handmade, the efficiency is relatively low, and the size and shape of different masters are always different, and some customers will have opinions, so now they are pressed by machine. Teacher Fu has become the backbone of technology, mainly in the workshop to monitor the quality, the workshop out of the semi-finished products are frozen and distributed to the stores. The master in charge of frying said that the fried cake generally has to go through the oil twice, into two oil pans, the first pot is fried to set the shape, and the second pot is fried to color. The temperature of the oil pan is also different twice. The first pot is 1780 degrees, and the second pot is more than 200 degrees. After two times of frying, the ear eye fried cake from the initial white tough guy to the current yellow fat man, the color is golden, the surface is crisp, bite open while hot, yellow, white and black are distinct, the yellow is fried scorched yellow skin, crisp and not hard, the white is the skin of glutinous rice with chewy head and non-sticky teeth, this eating is completely different from the oil pier in the south.
