condiments

Flour (right amount), water (right amount) and sugar (right amount)

condiment

Oil (right amount)

kitchenware

fryer

1 Pour hot water (boiled water) into flour and mix with chopsticks to make dough. The softer the better.

Cut the dough into small pieces when it is not hot. Mix sugar and flour, wrap it into a small dose of stuffing, and knead the wrapped sugar dose into a round cake with a little thickness in the middle and thin around.

Add the right amount of oil to the pot, and when it is 50% to 60% hot, fry the small round cake until it is cooked.

It would be nice if the pancakes were fat and bleached golden.

Tip:

1, it is best to add a proper amount of flour to the white sugar, so that the sugar in the fried cake will not overflow when frying.

2. Don't fry the oil too hot, it will paste when cooked in the pot, and the inside is not ripe.

Homemade fried cake

Ingredients: yellow rice

Accessories: cowpea and mung bean

Seasoning: white sugar, salad oil and linseed oil.

Exercise:

1. Add a proper amount of warm water to the freshly ground yellow rice and stir it into uniform granules for later use.

2. Sprinkle the yellow wheat layer by layer in the steamer, rub the raw cake surface into fine particles while sprinkling, cover the lid and steam for 10 minute.

3. Put the steamed cake noodles on the oiled plastic cloth and press them evenly back and forth with a rolling pin until the noodles are fine (you can roll them while they are hot or not).

4. Wash cowpea and mung bean until soft, add white sugar and steam in a cage until there is no hard core, then stir cowpea and mung bean together. Rub the cake noodles into strips, squeeze 30 grams each, and wrap them with bean stuffing for use.

5. Pour salad oil and linseed oil into the cake frying furnace according to the ratio of 3: 1, heat until the oil temperature rises to 150 degrees, put them into the cake dough, and fry until there are uniform bubbles on the surface, golden color and no oil.