Let's start with home cooking.
Scallion oil dumplings should actually be regarded as a special snack in Xiangtan (I have evidence), but it is indeed carried forward in Changsha. In the 1970s and 1980s, the most indigenous magic way of eating was invented in Deyuan, a vegetable bun and a sugar bun, which were bitten open on both sides and sandwiched in the middle.
In the past, on the side of the old Changsha Beizheng Street, there was a stall on the street that fried green onion oil dumplings, with a hundred rounds of the best taste, but later people found a more charming way to eat, go to Hutchison rice noodles to order a meat powder, and then engage in two shallot oil dumplings, is simply the enjoyment of life.
This is also all nostalgic, now Changsha fried the best shallot oil soup, personally think that it is currently a famous tangyuan shop, a bite to know is to grasp the secret.
The secret of production is handed down from the older generation. Our family has an aunt, the craft was learned by the old man when he was young in the state-run restaurant teacher Fu, at that time the woman did not let to learn to cook, so only taught a few snacks, including green onion oil and rice dumplings, and there is also a chopped cake, which is also a must.
But Changsha's chopped cake is basically lost, steaming and baking requires tools, the old aunt Only said a general process, the specific practice I will not, it is indeed a pity. So write down the practice of scallion oil and rice dumplings, which is also a legacy.
Shallot oil. (Courtesy photo: @ Xiangtan a leaf yellow)
There are two methods, both very simple, but there are some small operations inside that are not taught to you, and blowing them out will always be almost meaningless, and it is not easy to do on the outside and tender on the inside.
The first is the traditional version, characterized by the aroma of rice and green onions. If you want to sell the price for commercial use, you have to follow this, if you want to eat at home, there is a simplified version later.
The old practice is to soak rice overnight and then polish it into rice milk, without being too fine. At this time, the first difficulty is fermentation, and the rice milk must be slightly fermented to produce a soft effect.
Regarding the old practice, the first secret is to use leftovers to soak with new rice, grind into a pulp and easily ferment, cover with gauze, and put it in a warm place for an hour, which should be carefully debugged.
The second tip is to directly test the taste of rice milk. Yes, drink it directly, try it a few times, and remember the taste of the rice milk that is the softest after the finished product. I won't make a mistake in the future. You can also put half of the glutinous rice together to beat into rice milk when soaking rice, add a small amount of flour to adjust the taste (but not recommended, it will affect the flavor of the rice), this ratio is to control the taste of the finished product, whether it is a little crisp or soft. Most of the techniques are at this step, and the degree of fermentation determines everything.
Mix the rice milk and add the shallots.
The third secret is that the onion must be tender. There are many kinds of spring onions, choose the most fragrant kind of onions, remove the white onions, and only use green onions. The number of shallots should be adjusted according to the taste of the customer. The later the green onion is added, the better, and then stir in before frying.
The fourth secret is to put alkali. After fermentation, the rice milk will be sour, the flavor is not good when fried, and it is necessary to neutralize the alkali and stop the fermentation.
Frying with a flat shovel is enough, and it is sold in the old South Miscellaneous Shop or Taobao. More oil, otherwise the shape cannot be fried, and the temperature is well controlled.
A tool for frying shallots in oil. (Courtesy photo: @ Xiangtan a leaf yellow)
Well, the difficulties have passed, try a few times, because of the degree of fermentation, the proportion is not good to write into numbers, but the adjustment methods are told to you, write down the best proportion of the time.
It seems to be quite difficult to write, but to do it well, it will be done once. Taste this thing, there is no way to tell you through the post, the proportion is slowly adjusted.
What the? No.
Well, the home version is ten thousand times simpler.
The ratio of sticky rice flour to glutinous rice flour is 2:1, and the flour can be used with a little bit, and if you put more water, you can adjust the concentration.
5 g of yeast, boil in warm water and stir together. Leave to ferment for 30 minutes, add two or three grams of baking soda, put the green onion before the pan, mix well and fry in a flat spatula.
Fry to the same look as the picture above, fry until one side is golden brown, turn the side on the line, about a minute or two.
There are thirty or forty minutes to make it. The home version is almost meaningless, but the smell of green onions is no problem, and the average person can't eat it.
The shallot pancake should be fried to produce such an effect. (Courtesy photo: @ Xiangtan a leaf yellow)
All the problems that may be encountered are basically one reason: the fermentation time is not right, please adjust it yourself. If it is fried, the fermentation time is short, and if it is soft and sour, the fermentation time is long. This problem is also related to the temperature, the temperature is low, let it take more time, can only adjust by yourself.
Try it for yourself, it's really easy. I have also passed on the craftsmanship of the older generation, and the merit is complete, and it is retired.
【Event Introduction】
Focus on Huxiang cuisine and convey the happiness and warmth behind it. "2021 Taste of Hunan: Let's Sunbathe the Taste of Hunan in Your Heart" activity opened, with the theme of Huxiang cuisine, let's explore the soul of Hunan taste.