Little red head, also known as oil sugar roasting, Lujiang small red head, is a traditional famous spot with local characteristics in Anhui Province. It is named after the pomegranate flower that looks like a blooming pomegranate flower and has a little red color on the top.
The original name of the little red head is Rao, also known as oil sugar roasting, a traditional Han name in Lujiang County, Anhui Province. Its shape resembles a blooming pomegranate flower, which is named after the red color on the top. The small red head is made of fine white noodles, cotton sugar, fresh plate oil, and a little osmanthus flower, kumquat, green and red silk, bean flour and other raw materials. Oil sugar moisturizing, golden color, sweet and crispy, delicate and residue-free. In 2009, it was selected into the list of intangible cultural heritage of Chaohu City.
- History of the Little Redhead -
The little red head was founded in the eighth year of the Qing Dynasty (1882) by the Huai Army general Wu Changqing's military cook Chen Changkuan (Yin Guangyao). On the basis of the oil and sugar roasted wheat, the chef adds osmanthus flowers to the flour and makes small rounds and steams them. Later, it was improved, first the flour was made into a large steamed bun, the bun skin was peeled off, the steamed bun heart was cut into steamed breadcrumbs, fine white sugar, fresh lard, osmanthus flowers, kumquat cake, red and green silk, walnut kernels, bean flour, etc. were added and stirred evenly, making it into a thumb-sized peach shape, and pointing it on the top of it, steaming it with high heat, waiting to open the lid of the steamer, and one by one the red-headed peaches were waiting for it.
Preparation method
1. Pour 2.75 kg of flour on the panel, add the yeast noodles and 1.6 kg of water, mix well, cover with a damp cloth, make it good, add alkali and knead well, make a large bun, and chop it with a knife. Little redhead made
2. De-film the plate oil (or fattening), cut into cubes, mix with the large breadcrumbs and then finely twist, add cotton sugar, green plum, walnut kernels, kumquat cakes, sugar osmanthus flowers and mix into the filling.
3. Use 2.25 kg of flour, 0.95 kg of warm water, salt and knead well, knead into long strips, and cut into dough products weighing about 24 grams each
4. Sprinkle bean flour on the panel for puff noodles, put the flour agent on it, press one by one into a flat circle, and then roll out into an oval skin with a diameter of 6 cm, put it in the basin, and cover it with a damp cloth.
5. Wrap 8.5 grams of filling in a piece of skin and seal it into the shape of a pomegranate flower, each about 2.8 cm high.
6. Eat red pigment on each top point, put the basket drawer neatly, steam on high heat for about 7 minutes to cook, take out and gently tip over the panel, and straighten it to avoid deformation after cooling.
The little redhead is exquisitely made,
Oil sugar moisturizing, golden color, sweet and crispy, delicate and slag-free,
Packed in delicate small bamboo baskets, it can be carried around.
When eaten, steaming, frying, frying, and sautéing can be used.
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