Oil cake: Oil cake, also called fried cake, mung bean cake and jujube cake, is one of the most symbolic regional snacks in Shanxi, Shaanxi, Gansu and Ningxia. The oil cakes in northern Shaanxi are specially made of millet and red dates. After being fried by green plants, it is delicate and delicious. All hotels are sold according to local cultural tastes. When the Central Red Army arrived in northern Shaanxi with victory, Yan 'an people entertained the officers and men of the Central Red Army with oil cakes. There will be a vivid description of this matter in the folk song "Shandandan Blossoms Red" in northern Shaanxi. Oil cakes are generally more common in Chinese New Year or festivals or banquets for relatives and friends, especially at wedding banquets. They are put on plates, each plate is 10. It is delicious when taken with white sugar and powder soup. The oil cake is golden in color, delicate and soft, and does not fade or mildew for a long time. It is a pure natural jade food.
There are several different processing technologies for oil cakes in Shaanxi province, and bubble oil cakes are also one kind of oil cakes. The cake soaked in oil in the ancient city of Xi and other big cities has become the top-grade beauty praised by eastern and western guests.
Oil cake for food
Millet, wheat flour, red dates, old brown sugar, chemical animal oil.
Foamed oil cake
Raw materials: wheat flour 1kg, cooked pork tenderloin 250g, white sugar 350g, osmanthus fragrans 10g, edible oil 280g (actual consumption), rose 30g, peach kernel 40g and cooked noodles 10g.
Cooking oil cake
1. Beat it into paste with a stick, add wheat flour and animal oil and knead it into a uniform filling;
2. Gradually add wheat flour into boiling water, fully stir to make it into boiling water batter, take it out of the pot and let it cool, add appropriate amount of wheat flour and knead it evenly, and tear it into 50 grams of steamed bread;
3. Roll the steamed stuffed bun skin into noodles, wrap it with old brown sugar stuffing, roll it into strips with a width of 8 cm and 5 cm, roll it into ribs, and fry it in the pot until it is orange. [ 1]
Foamed oil cake
1. Add 800g of water to the pot, add pork plate oil after boiling, add wheat flour after stirring, heat with low fire, stir the oil and noodles evenly with a spoon, take them out after scalding, put them on a chopping block, cool them, add 250g of cold boiled water, add them into the noodles several times, rub them repeatedly until they are symmetrical, and put them away.
2. White sugar, osmanthus fragrans sauce, rose sauce, walnut kernel and cooked flour are mixed and stirred evenly to form stuffing.
3. The batter is divided into small doses, pressed into skin, wrapped with sugar stuffing, and pressed into a flat circle after grinding.
4. Boil the cooking oil in a wok, add the cake blank, and after the oil cake bubbles, send it to the wok and fry for 2-3 minutes.