Huai'an tea bun was made in the five years of Xianfeng by Yue Wenguang of Huai'an who improved the family heirloom tea bun. The bread strips are as thin as twine threads, crisp and beautiful, melt in the mouth and have a strong aroma. It comes in a variety of shapes, including fans, combs, chrysanthemums, pagodas, etc. Ancient can be eaten with tea, so Ming tea food, in the Qing Dynasty as a tribute. Let's take a look at the production method!
Ingredients: flour 2500 grams of sesame oil 5000 grams of refined salt 75 grams, preparation method: flour into the basin, add 1400 grams of cold water, the fine salt melted and poured into the flour, first and into a snowflake noodles, and then kneaded into a smooth surface of the dough, with both hands on the dough from left to right, from front to back repeated stacking, covered with a damp cloth and wait for half an hour, and then once, wait for half an hour. Take it out and put it on the board, press it with your hand and apply a little sesame oil, then change the knife to open the strip, and then rub it into a one-centimeter-thick strip by hand, and put it in the basin. After standing for an hour, take out the strips again and evenly rub the thick strips into 0.2-mile thin strips, and coil them into the basin. Each dish is brushed with a layer of sesame oil with a thin strip, and after all the plates are done, cover with a damp cloth and wait for an hour.
Pour sesame oil into the pot, heat it 70% or 80% over medium heat, wrap the fine strips on the palm of your hand, and make twenty-five circles around it into a tea dish, like the shape of a fan, which is actually very simple, and practice makes perfect. After inserting the bandage by hand to open about seven or eight inches long, insert the two long chopsticks, and then stretch them until they are about a foot long, that is, put them into the oil pot. The chopsticks of the left hand are on the edge of the pot, the chopsticks of the right hand are tightened in the oil pot and swing back and forth a few times, and when they are about to harden, the two chopstick noodles are staggered together to form a fan row, and when the chopsticks are withdrawn and fried until both sides are golden brown, they are fished out, and the oil is drained. The color is golden and crispy, like a gold thread wrapped around it, and the rings are connected. Reminder: Non-professionals should pay attention to oil temperature and pay attention to safety.
Highlights: The general dough adds 250-300 grams of water per 500 grams of flour. The noodles should be steamed, and the thickness of the thin strips should be evenly kneaded, otherwise it will be easy to break when fried in the pan. The oil temperature of the oil pan should be well controlled. Did you learn to waste it today? Everyone can leave a message in the comment area and discuss and exchange ideas together! #乡村美食上头条 #