As we all know, traditional fritters should use alum and alkali as a leavening agent, because alum is not healthy, and in recent years, it has generally changed to aluminum-free foam powder. However, the fried noodle nests popular in Hunan and Hubei are more unusual, without any leavening agent, nor fermentation: rice and soybeans are soaked and ground into a pulp, directly fried out of the crisp and delicious, and the hair is very good.
Why does the face socket start? Below I will start from the detailed method, to ensure that everyone reads it, not only understand the principle of starting, understand a snack method, but also learn a little knowledge.
Fried noodle nest is the name of Hubei, Hunan is also called onion oil soup, the method is similar. Noodle nest preparation (shallot oil soup recipe)
1. Put 250 grams of rice and 75 grams of soybeans in the basin. Rice is generally made of japonica rice, such as the northeast rice commonly found in supermarkets, pearl rice is japonica (jīng) rice;
2. Wash with water, add water over rice and soybeans, and soak for at least 6 hours. Breakfast shop owners usually soak in the afternoon the day before and use it early the next morning.
3. It is soaked rice and soybeans. The soaking process is not just about soaking the soybeans, it actually has a fermentation effect. For breakfast shopkeepers who need to repeat the operation every day, yeast and lactic acid bacteria come from the residue on the previous day's container. I've discussed this with many experts who study gastronomy, and when you completely copy a recipe and make it different from what you think, you must consider the role of various beneficial bacteria in the production process.
4. Soaked rice and soybeans with water to beat into a pulp, rice milk is thick, the noodle nest is fried out softer, the rice milk is thinner, and the noodle nest is more brittle. Seasoning: 5 g ginger, 10 g chopped green onion, 3 g salt;
5. Stir the seasoning and rice milk well, let it sit for a while and you can fry the dough. Here's a note, for the breakfast shop owner who makes noodle nests every day, this is ok. Because he used the water of the previous day's soaked rice to beat the rice together with the rice into rice milk, this rice milk is equivalent to fermentation. If we do it once in a while, there is no residual yeast in the container, and the water for soaking rice is also poured out, which will be slightly hard, but the problem is not big, because the rice milk contains soy milk, soy milk itself has a fluffy effect, and yeast is actually everywhere, rice milk will also have slight fermentation, but the fermentation is not ideal, if you want to make it as fluffy as the breakfast shop, it is recommended to add 1 gram of aluminum-free foam powder in the rice milk to stir evenly.
6. Start frying the dough nest, when the oil is hot, put the dough spoon in the oil and heat it together with the oil to about 180 degrees.
7. Use another spoon, scoop up the rice milk, pour it into the noodle spoon, and try to avoid the protrusions in the middle of the noodle spoon, so as to fry a beautiful circle.
8. The noodle spoon is filled with rice milk in oil, the oil temperature is 160 degrees, and it is fried over low heat;
9. The surface of the rice milk solidifies, shake the spoon slightly, and then flip it over, and the noodle nest and the spoon will be separated. Fried until both sides are golden brown, fished out of the oil control, beautiful and delicious noodle nest is ready.
Tips:
1. The above material is the basic formula of the noodle nest, if you want to make the noodle nest more brittle, increase the proportion of rice, want to make the noodle nest softer, increase the proportion of soybeans, but pay attention to the fact that there are too many soybeans will be more oil absorbent.
2. There is also a factor that has a significant impact on the taste of the opposite nest, the rice milk is relatively thin, the production is also relatively crisp, the rice milk is thick, and it is softer to make;
3. Occasionally made at home, it is recommended to add 1 gram of baking powder to the rice milk. Or do not add baking powder, but the water to soak the rice is not poured, but directly with the rice into rice milk, so that the hair will be better.
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