Materials 1?
300 grams of flour?
Fresh meat? 100g?
A teaspoon of sesame seeds
200 grams of warm water (increase or decrease the amount of water according to the water absorption of flour, and the flour should be softer)
Pepper powder 1 spoon
Chopped green onion 1 handle
Material 2?
Sichuan bean paste10g
Soybean broad bean paste10g (also can be changed into sweet noodle paste)
Garlic Chili sauce10g
Cumin powder 1 teaspoon
Sesame powder 1 tablespoon (fried sesame crushed by rolling pin)
Half a spoonful of sugar (slightly sweet, of course, you can add more if you like to eat sweet)
30ml of cooking oil (the amount of oil usually used for cooking is enough)
Star anise 1 piece
20 Chinese prickly ash
How to make Tujia sauce-flavored cakes?
Put the flour into a basin, pour warm water with chopsticks and stir it into small pieces (don't add all the water at once, because different flours have different water absorption)
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When the dough is formed by hand, it may not be smooth, and it will be easy to knead it after covering it and standing for 10 minutes. Cover the kneaded dough for 20 minutes.
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You can make the sauce that is brushed on the cake when you are noodles. All three sauces are ready, and Sichuan bean paste is best chopped with a knife.
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Add oil to the wok, immediately add pepper and star anise, and heat until the seasoning changes color and smells, and then take it out.
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Put Sichuan bean paste into the oil in the pot, and slowly stir-fry the fragrance and red oil with low heat.
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Stir-fry the soy bean paste and garlic hot sauce.
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Add half a bowl of water and bring to a boil.
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Add white sugar (just a little, slightly sweet, of course, if you like sweet food, you can add more), cumin powder, add a spoonful of sesame powder, and then heat it on low heat.
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Cook until it looks like porridge, so you can turn off the fire. Don't be too dry to brush the cake. If the sauce is left, it can be stored in a clean bottle, and can also be used for cooking, mixing vegetables, mixing noodles and so on.
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Divide the baked dough into 2~3 parts according to the size of the pot, roll one part into large slices and sprinkle with pepper powder first (don't put salt, the sauce is salty enough)
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Pour in cooking oil.
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Fold the four corners of the dough sheet to the center of the dough sheet and cover it with edible oil.
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Cut the dough sheet with a knife as shown in the picture, and the middle is connected.
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Then fold each piece together to form a multi-layer cake.
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Knead all around.
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You can roll out the dough pieces directly after they are stacked together, or you can gather the edges of the stacked dough pieces in the middle like buns as in my picture, so that it can be rolled more roundly.
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Roll the dough into a thin pie, which is a big circle larger than the pan.
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Heat the pan with oil that can cover the bottom of the pan, put the rolled pie into the pan, and put all the sides into the pan, so that the cakes in the pan are naturally wrinkled because they are big (in fact, it is also possible to roll them directly into cakes as big as the pan or smaller than the pan, without wrinkles, and without affecting the taste).
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Medium fire will brown both sides of the cake. If you use low fire, you must cover the pancake, otherwise it will be dry and hard. If the cake is not too thick, it is best to cook it with medium fire or medium fire.
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Brush your favorite side with the prepared spicy sauce. Then sprinkle sesame seeds and chopped green onion and turn off the heat. The cake is ready. The sauce is quite salty. Don't brush it too much yet. You can adjust it according to your own taste.
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Take out the cake and put it on the panel. Cut it into four pieces and stack it together.
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Cut it into small pieces with a knife, put it on a plate and eat it with chopsticks. The sellers usually put it in paper bags and eat it with bamboo sticks.
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