The delicacies of a city can often be found in the far corners; a small storefront can often convey the most attractive aromas. In the early morning when the mist has not subsided, a cage of steaming buns, after half a day of busyness in the cubicle room, go to the downstairs shop to eat a bowl of handmade noodles full of toppings, about two or three friends after work in the pyrotechnic barbecue shop to pick up a skewer... The fireworks in the world are the most soothing to the hearts of mortals.
In the streets and alleys of Lixia District, there are many such small shops: the store is not large, the variety is single, and it has been popular for many years. Decades of perseverance have made them one of the most pyrotechnic symbols of street food culture.
"The spring water flows with the beauty of the hometown, and the taste of jinan's oil swirling home." A mouthful of crispy Jinan oil swirl with a bowl of sweet foam constitutes the taste of breakfast in the memory of countless old Jinan people. Located in the Kuanhouli neighborhood, the "Hongchun Meizhai" oil spinning shop is the only choice for Jinan oil spinning.
"The shallots are fragrant and golden in color, crispy in the skin, and tender in the inner." This is the characteristic of Jinan oil swirl, but also the characteristics of "Hongchun Meizhai" oil swirl.
There are 12 processes in the production of oil spin, and no one link can go wrong. Like and noodles are exquisite, spring, summer, autumn and winter have different requirements. In addition, the noodles that are made of oil spins should be folded many times, and the degree is kneaded smooth like satin, so that it takes about 40 minutes at a time to make the noodles.
After rolling, spreading, and rolling the noodles, the oil spin is ready to be burned. After high temperature processing, the color of the shallot oil is soaked in white, showing a seductive golden color. After being roasted, the onion is fragrant and swirling, making it hard to believe that this is just a delicacy consisting of oil, shallots, fine salt and flour. The "correct way to open" the oil swirl must be eaten while hot, the golden yellow oil swirl bites a bite, full of crisp, long aftertaste, and a bowl of chicken shredded ravioli or a bowl of sweet foam, which can be described as inexpensive and wonderful.
According to legend, the oil swirl was learned in Nanjing when the three xu brothers (now Qihe County) went to the south during the Qing Dynasty, and the taste of the oil swirl in the south was sweet, and the Xu brothers changed the taste of the oil swirl to salty flavor according to the dietary characteristics of the northerners after coming to Jinan, which has been passed down to this day.
The Yang XiaoLu, edited by Dai Guzhong, records the production of the oil spin as follows: "... And dough as an agent, roll out. Add oil to the ingredient and roll out. Add the oil to the ingredient and roll it out seven more times. The stove is very beautiful. "It is said that during the Daoguang years, FengjiLou in Jinan City was an earlier shop that operated oil spinners, and in the early years of the Republic of China, there were more than a dozen shops in Jinan that operated oil spins, and oil swirls became a snack that was famous throughout the country at that time.
Jinan people love oil spinning, from taste production to baking, blending the strong characteristics of Quancheng. Noodles, oiling, dough making, baking, baking, spinning... It takes 12 preparations to make it to get a delicious taste, and it has a unique flavor. The practice of jinan oil spinning was recorded in the Qing Dynasty, and the most exquisite of them was the harmony noodles.
The following steps can be continued when the ancient technique of "kneading, folding, and beating" is repeated hundreds of times, and finally the dough is smooth, non-sticky to the hand, and non-stick to the rolling shaft. Nearly 60 layers of dough are crispy, the aroma of Zhangqiu scallions is mixed inside, the inside is soft as silk after the water of Jinan Spring, and a bowl of chicken shredded wontons is heated and steaming, which opens up the busy day of Jinan people, all kinds of tastes, wonderful.
1. Mix flour water with yeast
2. Knead until smooth and wait for 1 hour to ferment
3. Mix the puff pastry
4. Make oil flour sugar into puff pastry and divide into 10 parts
5. Divide the fermented flour into 10 parts, about 80 grams each
6. Roll out the dough and roll it up
7. Divide into 10 points and wrap them in puff pastry and roll them up for later
8. Cut from the middle
9. Pinch it
10. Roll up and roll flat with a rolling pin
11. Wait for fermentation to make 1.5 times larger, brush the surface with oil, bake at 180 degrees for 30 minutes