Bubble oil cake, also known as "see the wind and disappear", is a common snack in Chengcheng County, Weinan City, Shaanxi Province, as early as the Tang Dynasty, Tang Taizong Li Shimin used it as a court food.
raw material
Flour, large oil, green and red silk, walnut kernels, osmanthus flowers, sugar, almonds, peanut kernels, rock sugar
Method of production
1. First mash and stir the seven ingredients (green and red silk, walnut kernels, osmanthus flowers, white sugar, almonds, peanut kernels, rock sugar) together to make the filling;
2. Heat the pot, lubricate the oil, pour out the excess oil, add water and bring to a boil;
3. Pour in the flour, quickly stir well with a stir-frying spoon out of the pot, and knead quickly while hot;
4. Grab a ball of hot noodles, roll out into a bun skin, wrap the mashed filling, and keep squeezing your hands inward until it is flattened, and the part with the filling in the middle is slightly higher;
5. It only takes a few seconds for the oil cake embryo to enter the pot, and the oil bubbles immediately rise after "turning over", and it is also necessary to continuously pour hot oil on the bubbles to ensure that the foaming part is crisp after the pot;
6. After frying, the cake noodles appear as thin as cicada wings and as white as frost and snow.
peculiarity
The outside is crisp and tender on the inside, as thin as a cicada wing, and melts in the mouth.
Chengcheng bubble oil cake (the picture of this article is provided by Dongfang Hanheng)
Source: Western Net
Statement: This article has indicated the source of the reprint, if there is any infringement, please contact us to delete! Contact email: [email protected]