Oil fragrance is a food with very national characteristics, especially the oil fragrance eaten by many Muslims is also very delicious, but it is difficult for people to make a classic taste, so there are still some differences in the taste of oil fragrance made by many people, so we should pay attention to specific steps, especially the work of mixing flour, so as to make a classic taste. So what about the old-fashioned oily noodles of Muslims?

1. Practice 1

Add warm water to melt the yeast, add flour, salt and sugar, and make a smooth dough. Ferment to twice the size, then add proper amount of baking soda and knead evenly; In another basin, a bowl of noodles is scalded with hot oil at about 80 degrees, and the fenugreek powder and flour are stirred, but the oil can't be scalded, so knead it repeatedly. Stir the oil dough evenly, then knead it with the main dough, add some fragrant beans, knead it repeatedly, knead it evenly, and simmer it for at least 30 minutes. Divide the dough evenly into several equal parts, each with a size of about 90g. Take a dough, knead it again, and then gently roll it into a round cake green body with a thickness of nearly 0.5cm and a diameter of 10 cm. Heat the oil with medium fire and slide it into the oil cake embryo from the side of the pot. If the pot is large, put in 2 ~ 3 pieces, fry slowly with medium and small fire, one side is slightly yellow, then turn over and fry until golden.

2. Practice 2

Hui people's oil fragrance can be divided into noodles, steamed noodles and scalded noodles. The dough is oily and fragrant, and the dough should be mixed with warm water with yeast. After the dough is cooked, add baking soda powder, fragrant beans, vegetable oil and eggs, and add some flour. Steamed oil incense is also a kind of dough, but the difference is that the dough is rolled out and thin to form a big cake, then smeared with vegetable oil, sprinkled with fragrant beans, rolled up and cut evenly, finally twisted into a twist shape, rolled into a round cake from top to bottom, and stacked into a steamer like a steamed bun. Hot noodles are fragrant, that is, the noodles that have been scalded with boiling water are covered first and then mixed. When the noodles are completely cooled down, they begin to knead. Knead the dough, roll the pancakes as thin as possible, and fry them in the oil pan.

3. Practice 3

Oil fragrance is made by mixing four kinds of flour, kneading for a long time, and then frying in oil. To make oil fragrance, first spread a quarter of the noodles with yeast, and the noodles should be as soft as earlobes. Take a quarter of the noodles, use hot water of 60-70 degrees, stir the noodles while adding water, and make the noodles not too soft. Take another quarter of the flour to make crispy noodles, put the oil in a pot and heat it to 70% heat. Take chopsticks and stir until the oil is poured, stir well, add sugar while it is hot, continue stirring and mix well. Put the remaining flour and the other three kinds of noodles in a larger basin, beat in the eggs and start kneading the noodles. If the dough is too sour, add an appropriate amount of alkali. Continue to knead until the dough is smooth, cover it with gauze for proofing 10 minute, then knead and proofing for several times until the dough is as smooth as satin. Rub the dough into long strips, cut it into dough, roll it into a 0.8 cm thick disc with a rolling pin, and cut it twice with a knife in the middle. When it's done, put it on the chopping board and wake it up for a few minutes. Put a lot of oil in the pot, heat it to 60%, add oil fragrance and fry until both sides are golden. Let it cool and you can eat it. It's fragrant, sweet, crisp and very delicious.