1.Make flour into dough with water containing alum, alkaline flour and refined salt, then pull it into 75g flour agent, roll it into a round cake with a diameter of about 10cm, and then fry it in oil pan until it is brown and swollen.

2. It would be more delicious if you put the stuffing made of fried minced mutton and chopped green onion in the oily pulp.

Flavor characteristics: golden color, crisp outside and soft inside, mellow and delicious, salty and palatable, both sweet and salty.

The key to making fragrant cakes:

1.The water consumption per kilogram of dough is about 400g, and the smooth dough is kneaded evenly 15 minutes. Salt-alkali alum is dissolved in warm water at 25℃ and then mixed with water.

2. The size of the noodle preparation should be the same.

3. Heat the oil in the oil pan with medium fire, fry the cake blank, turn the cake blank over from time to time, and remove and drain the oil when it is golden brown.

4. You can eat it dry or with vegetables.

Inheritance and innovation: The method of using this fragrant cake can also be made into Muslim food such as egg fragrant cake, mutton fragrant cake, bean curd fragrant cake, golden mushroom fragrant cake and lily fragrant cake.

(gourmet /meishi/)