Yongtai shallot cake, also known as Yongtai shallot meat cake, is one of the famous traditional dishes in Yongtai. The age of its production cannot be verified, but the characteristics of incorruptibility and taste have allowed it to be passed down from generation to generation in simple folk life. In 2018, Yongtai shallot cake making technology was successfully declared as the fifth batch of intangible cultural heritage representative projects in Fuzhou.
Shallot cakes are delicious, but the ingredients used to make them are very common, mainly flour, chives, pork and sesame seeds. These ingredients are combined and pasted on the inner wall of the oven, forcing the aroma of the fire to refresh the heart. Especially the freshly baked shallot cake, the skin is brown, crisp, bite, the green onion and meat aroma remain between the lips and teeth, the aftertaste is endless.
According to the "Yongtai County Chronicle", the main ingredients are green onions and pork belly. Accompanied by chili peppers, spices, soy sauce, etc. to make a pie filling, with a little hair noodles to make a crust, wrapped and flattened, the cake noodles cloth with sesame seeds, put into the charcoal oven to bake golden brown, its taste is spicy and crispy, fragrant. Yongtai shallot cake has four major characteristics: filling, ingenuity, flavor, crispy skin. There is a poem that promotes onion cakes, "The crispy skin is fine in appearance, and the ingredients are clever in historical heritage." If tong suo wants to be blessed with his mouth, it is better to taste it earlier."
Yongtai shallot cake is made with harsh ingredients. The filling must be filled with fresh chives and fine fatty meat of the day; the old noodles are mixed well with the new noodles, rolled into thin slices, a spoonful of meat filling, half wrapped in shallots, flattened, and evenly placed on a bamboo plaque sprinkled with sesame seeds. Sesame seeds can dry the fire, moisten the intestines, but also make the crust add a sesame flavor; before the pastel cake also needs to be evenly brushed with a layer of water on the surface of the cake, and then quickly paste the dough into the most traditional charcoal stove with bare hands for baking, so that the baked cake is crispy. In the process of baking, the control of temperature and time depends on the experience of the master for many years.
Freshly baked shallot cake, bite a bite is crisp, lips and teeth are fragrant. Fragrant onions, meat, sesame, full of fragrance, one bite crisp, one bite delicious.
Ordinary ingredients, traditional spices, ancient methods, although not as good as the taste of mountains and treasures of the sea, but this simple and ordinary taste is every Yongtai people, unforgettable hometown taste.