Today, I would like to share with you three kinds of Qinghai snacks: crispy crab, honey twist flower, and soaked oil cake. Like, follow, like, favorite and forward to the people around you who need it.
Qinghai is an ethnic minority area, and its snacks have strong plateau characteristics and ethnic flavors. Pasta, in particular, can be said to be varied and varied. Even the most common noodle bun is rolled in vegetable oil in the hair noodles, smeared with red yeast, coumbar, turmeric and other food coloring and seasonings, made layered, different shapes, color, fragrance, taste are complete, so that people can see the appetite. There are also a variety of noodles and ramen noodles, which also have different flavors and are unforgettable.
Crispy crab together
"Crispy crab combination" is made of flour and bean paste as the main ingredients, respectively, into water and oil noodles and puff pastry dough, made into a dough crust, wrapped with bean paste filling, made into a crab shape, brushed with egg liquid, baked products.
Crispy crab recipe and production process
【Ingredients】 500 grams of flour, bean paste filling, egg liquid, a little bit of net large black sesame seeds, 175 grams of salad oil.
【Preparation Method】 (1) Add 300 grams of flour to 75 grams of salad oil and a little water, and knead it repeatedly to form a water and oil dough. Knead the remaining flour and salad oil into a puff pastry dough and set aside. (2) Wrap the water and oil dough with puff pastry, roll out and fold 3 times, divide into 10 equal parts, wrap the bean paste filling one by one, make a crab shape, brush with egg liquid, garnish with black sesame seeds as eyes, and bake in the oven until golden brown.
【Tip】 Put into the oven, pay attention to the temperature and time of the heat.
【Features】The entrance is crisp and loose, shaped like a crab, the filling is moist, delicious and sweet.
Honey twist
Honey sauce twist flower is a traditional food in Qinghai, a famous Chinese food, unique recipe, fine production, completely retain the original nutritional combination of flour, excavate the advantages of steaming, roasting, frying, frying and other cooking methods of noodles, yellow and tender, crisp in the mouth, tender in taste, giving people a long aftertaste, to the real sweet feeling.
Honey twist flower recipe and production process
【Ingredients】350 grams of flour, 50 grams of old yeast noodles, 250 grams of honey juice, 25 grams of puff powder, baking soda, peanut oil.
【Preparation Method】(1) Put 250 grams of flour into the pot, add the old yeast noodles and appropriate warm hot water and knead well into a dough, cover and ferment. (2) Add a little baking soda and 25 grams of peanut oil to the fermented dough, knead the dough until it is not sticky to your hands, and knead the remaining flour into honey to form a sweet noodle. (3) Sprinkle the board with puff powder, take half of the hair noodles and roll out on them into a rectangular piece about 2 cm thick, and then roll out the sweet noodles into the same pieces and cover the hair noodles. Then, roll out the other half of the noodles into the same slices and cover them with a sweet slice and set aside. (4) Use a knife to cut a 6 or 7 cm wide strip along the side of the dough, and straighten it horizontally on the board. Press the front half of the strip into 0.7 cm thick with the palm of your hand, press the back half into a 1 cm thick, and turn the back half up and press it on the front half, use the knife to cut every 1.3 cm, the first knife only cuts into 4/5 of the width of the strip (do not cut), and the second knife cuts. After cutting, the cut sections are cut, the thinner end is turned from the middle incision to the other side, and then the thicker end is slightly suppressed upwards, and folded on the edge of the incision, that is, the ear-shaped honey twist blank, a total of 16 to use. (5) Put the net pot on the fire, when the peanut oil is 50% hot, add the honey twist blank and fry it into a golden brown, drain the oil, soak it in the warm honey juice for a while while, let it soak and stick the honey juice, and then fish it into the plate to cool it.
【Tips】 And the water temperature should be appropriate, master the degree of fermentation, the noodles should be rolled out to the same size, thickness and thickness, the frying temperature should be well controlled, and the honey juice should be dipped evenly.
【Features】Golden color, bright and attractive oil, soft and smooth, sweet and fragrant.
Soaked oil cake
Soaked oil cake is a chinese specialty pastry, which evolved from the Tang Dynasty's best point 'see see and disappear' (oil bath cake). The cake noodles are uplifted, the bubbles are fluffy, and their flavor is fragrant and disappears in the mouth. The shape is exquisite and transparent, like a cleverly made linghua. The oil cake is made with raw materials such as blanched noodles, large oil, yellow cinnamon, and white sugar filling, and the production method is unique and refined. Its main features are milky white color, loose skin, like light yarn, cicada wings kneaded, can be described as ingenious, favored by people.
Recipe and production process of soaking oil cake
【Ingredients】 750 grams of refined powder, 350 grams of cooked lard, 15 grams of cooked walnut kernels, 20 grams of cooked sesame seeds, 15 grams of green and red silk, 20 grams of preserved fruits, 600 grams of sugar, 2,000 grams of vegetable oil (about 250 grams).
【Preparation Method】(1) Roll out the cooked walnut kernels, cooked sesame seeds, cut the green and red silk and preserved fruit into small pieces, add sugar and 250 grams of lard to make the filling and set aside. (2) Add 100 grams of cooked lard and 250 grams of water to a clean spoon, add 750 grams of flour and stir to form a water and oil ball, pour out to cool, and then knead the water in parts and then add water until the dough is smooth and oily. (3) Roll the dough into 30 agents, wrap them in sugar filling, shoot into a flat round blank and set aside; put the pot on the fire, add oil to burn until it is 40% hot, put down the raw blank, fry until the surface is blistered and mature.
【Tip】 Add less water each time, and then add water after kneading. Do not fry the oil temperature too high. Grill it first when eating.
【Features】The color is white, sweet and delicious, shaped like tulle.