Every time you taste Shaanxi cuisine, you can always meet with these long history and culture of Shaanxi, and when it comes to delicious and allusive Shaanxi cuisine, you can't avoid this one - oil cake. There are no shaanxi people who do not know about oil cakes, nor have they ever eaten oil cakes. Oil cake is a characteristic traditional snack, is the use of fried a kind of pastry, in an oval shape, the filling is generally brown sugar or white sugar, oil cake to eat both sweet and soft, northern Shaanxi folk song "Shandan Dan flower blossom red and colorful" has a vivid description of this. The color of the oil cake is golden, delicate and soft, and it does not change color and deterioration for a long time, which is a pure natural green food. Shaanxi oil cake and a number of different production processes, soaking oil cake belongs to a special kind of oil cake, is a very famous traditional snack in Shaanxi, because of its yellow color, the surface is fluffy as light yarn, knotted with dense bubbles, because of its top bubbles like flowers, so it is named. The noodles of the soaking oil cake are uplifted, the bubbles are fluffy, its taste is fragrant, soft and sweet, melts in the mouth, the shape is exquisite and clear, and the cicada wings are kneaded, just like the cleverly made Linghua. It can be described as ingenious and favored by people.
Soaking oil cake is a very famous Han traditional snack in Sanyuan County, Shaanxi Province, and its origin can be traced back to the Tang Dynasty's famous point of the roasted tail banquet" "see the wind and dissipate" oil cake. In 618, after the establishment of the Tang Dynasty, the grand mausoleums of the founding emperor Li Yuan, as well as Emperor Jingzong Li Zhan, Wuzong Li Yan and other emperors were built in the northern area of present-day Sanyuan County, namely Xianling, Zhuangling, and Duanling. As a result, the northern area of Sanyuan became an important place for the Tang royal family to visit the tombs and engage in hunting, often by the emperor's royal car, and the activities of the princes and ministers were also very frequent, so that the pedestrians on the road were endless all year round. There is a village on this road that is not far from the capital Chang'an and the original district, which has become an important place for the royal to and fro and rest, known as "Wangdian". This village has also become a place where dignitaries and merchants and rich households often come and go, followed by the rise of material exchanges, market trade, and Wangdian has also become a thriving "Wangdian Collection". According to legend, there is a snack bar specializing in making oil cakes in the "Wangdian Ji", and the oil cakes made of oil cakes are foamed, crispy and lubricated, and the filling is soft and sweet, which is praised by people. One day, it was tasted by Tang Taizong Li Shimin, who went to the Northern Plains to hunt, and praised it one after another: "Good, good, good, see the wind disappear." He praised the bubble oil cake and used it as a palace food. As a result, the shop's reputation was greatly enhanced, the business was very prosperous, and the oil cakes operated by the snack bar were widely circulated. During the reign of Emperor Zhongzong of Tang, there was a system in the court, that is, ministers should first worship officials or be promoted, and as usual, they would sacrifice food to the Son of Heaven, called "burning tail". Burning tail refers to the myth and legend of the "ichthyosaur change" story, where there is a carp that jumps on the dragon gate, there must be a heavenly fire (lightning) to burn its tail, in order to become a real dragon. In order to flatter and favor, the ministers feasted on the "True Dragon Heavenly Son", which was of course called burning tail. In the second year of Tang Jingdezhen (708 AD), after Wei Juyuan's official Bai Shangshuling, there was a famous "burning tail banquet" called "Seeing the Wind" that was the production technology of the oil cake that was improved and improved, which was as light as white yarn, as thin as a cicada wing, and disappeared at the entrance, which was really ingenious. After generations of tradition, the oil cake has been prosperous for a long time.
Siqian Town is not only an important historical and cultural town in Chengcheng County, Shaanxi Province, but also enjoys a high reputation in Weibei. Here, it has a long history, outstanding people, splendid culture, rich cuisine, and famous characteristics. In front of the temple, merchants and gangs gather because of the station, and goods are flowing in all directions because of the portal. Since the Ming and Qing dynasties, merchants in Shanxi, Chaoyi and other places have sat on Jia to do business, and then settled down, gradually becoming the mainstream of the population of Siqian Town. The prosperity of the trade industry has supported the emergence of talents in the scientific education of the temple, and the diversity of population sources has also made the temple more diverse in culture and richer in specialties than other townships in Chengcheng. Business and restaurants have always been twins, and the restaurants on Teramae Street are more elaborate than other places, spicy tofu, roasted hangings, sour yellow soup, and soaking oil cakes, this "four treasures of Teriyane" is unique and completely different from the practices in other places.
Although the oil cake is not the first of the temple, it has been passed down for a long time in the ancient temple town, and has been passed down for many generations and has reached the extreme. Although the Xinxing Hotel in Siqian Town, which has a history of 20 years, is a small rural shop, the business is pure local dishes and snacks, because of its characteristics and not small, whether it is four hours and eight festivals or red and white celebrations, the villagers in a radius of dozens of miles like to go to the Xinxing Hotel to "eat a gang". In addition to spicy tofu, roasted hanging seeds, and sour yellow soup, soaking oil cake is our best dish, and the workmanship is exquisite and exquisite. The hotel's soaking oil cake is made of fine flour and fine refined large oil fermentation as the main body, the inner core is filled with high-quality white sugar, green and red silk, walnut kernels, osmanthus flowers, almonds, peanut kernels, rock sugar, the foam oil cake is either round or spherical, or tower-shaped, golden throughout, milky white in color, crispy on the outside and tender on the inside, sweet and refreshing, favored by people, mainly because of its unique production method. Usually people eat fritters and oil cakes are fluffy and weak mainly because of the proper ratio of vanadium and flour, and the expansion of carbon dioxide gas produced by putting them into hot oil. The oil cake does not put vanadium or alkali, but uses large oil and water to blanch the noodles, which is also fluffy and swollen. It requires that the chef who makes the oil cake must have superb technology and rich experience, the proportion of large oil, water, and noodles must be just right, and the requirements for oil temperature are also very strict, when the oil cake is put into a certain temperature oil pot, the internal water vapor is formed in large quantities, the gas rises sharply at the same time, the protein nature changes and expands, the starch expands and cokes, the bubbles are gradually formed, and fixed in a high-temperature environment, and the oil cake that comes out of the pot does not fall off the shelf. It is very important to make bubble oil cakes and noodles, you must use hot noodles, first heat the pot, lubricate the oil, pour out the excess oil, add water to boil. Then quickly pour in the flour, quickly stir well with a stir-fry spoon, hurry out of the pot, knead quickly while hot, then the temperature of the dough is also seventy or eighty degrees, from the noodles to kneading at most only three or two minutes, the degree of scalding of the hands is also a quality that the chef must have. Roll out a ball of hot dough, roll it out into the skin of a bun, wrap it in, and squeeze your hands inward until it is almost flattened, and the part with the filling in the middle is slightly higher. The oil temperature control in the frying process is very important, which requires years of experience accumulation, the oil cake embryo into the pot only takes a few seconds, "turn over" after the oil bubble immediately bulges, but also need to constantly pour hot oil on the bubble to ensure that the foam part is crisp after the pan. After being fried, a layer of bubbles as thin as cicada wings and as white as frost and snow appeared on the cake noodles, like flowers blooming, and it seemed to disappear when the wind was blowing. Just out of the pot of bubble oil cake, the bubble is round, chopsticks lightly touched to break a hole, break the crisp bubbles, take a bite of the oil cake, with the sweet taste of osmanthus aroma will come out, fragrant and mellow, the whole eat, soft and smooth, endless aftertaste.
The way to eat the oil cake is also very exquisite, too hot and hot, too cold and not delicious, because the oil cake is fried at the fastest speed before eating, if it is cold, the good-looking bubble wrap will collapse, and the sugar filling will also become hard and affect the taste. Eat soaking oil cake, do not be anxious. Those who are anxious, bite and swallow, easy to burn the front heart. The sugar filling overflowed down the arm to the elbow, and the elbow licked it with the tongue, and the sugar filling of the oil cake in the hand dripped down again, burning the heart. As the saying goes, "sexual urgency can not eat hot tofu", for the bubble oil cake that has just been served on the table, it is not urgent to eat it, to eat it hot and cold, you have to slowly taste its deliciousness.
Due to the exchange of food culture and the prosperity of tourism, Teramae soaking oil cake not only appears in local restaurants and red and white wedding tables, but also becomes a superior beauty point for Chengcheng people to visit relatives and friends and entertain VIPs. The soft and sweet soaking oil cake contains a kind of longing and feelings. The industrious, simple and kind Chengcheng people have integrated the oil cake with the yearning for a better life, and she is not only a delicious dish with a long history, but also a symbol of good luck. The hospitable Chengcheng people receive friends from all over the world, and they will order a plate of sweet and delicious soaking oil cakes and send sincere and good wishes!