Oil dunzi is a street food in Jiangsu, everyone's childhood memory. The planed radish is mixed with a batter mixed with a little salt, and the two sides are fried golden in a hot oil pan. While eating the charred skin while it is hot, it gushes out a soft and sticky inverted infusion, and who can refuse the joy of frying carbs?
In the Shanghai area, when making oil piers, they will also evenly mix the green onions in the batter, and before putting them into the oil pot, put shrimp skins or fresh river prawns on it, which adds a more special taste and aroma to the oil piers, which is simply delicious.
This article excerpts the practice of oil piers in Liu Xin's article to share with everyone: 1. Pour the flour into the noodle jar, add salt and an appropriate amount of cold water and mix well, then add an appropriate amount of cold water in fractions, mix it into a thin and strong way in one direction, let it sit for 1 to 2 h, and put in the baking powder to mix into the batter (if you do not use baking powder, you can replace it with the old pulp 35 to 40 g the next day).
2. Wash the radish, plan it into strips, squeeze out the water, mix it into the batter and mix; wash the river shrimp and cut off the shrimp whiskers.
3. Put the peanut oil into the pot and heat it to 70% or 80% of the heat, put the oil pier horizontally into the oil pot to preheat it, take out the poured oil, use a long handle spoon to scoop some batter pads to fill the bottom of the mold, put the radish shreds on it, and then fill the pulp in the center, and use the spoon to slightly flip it, and then add a river shrimp. Then put the mold into a large oil pan [tǔn, fried in oil], the fire should not be too strong, so as not to produce external scorch, until the oil pier comes out of the mold on its own and floats, becomes golden brown, and drains the oil.
Reference: Liu Xin. Classic Nostalgic Snacks——Oil Pier[J]. Culinary Knowledge, 2019, (1):67.