Jingzhou Oil Fragrance is definitely not the kind of oil cake-type food made only for weddings and funerals of the Hui people. In Wuhan, a hundred kilometers away, it has a louder name: noodle nest. In Hunan, it's also known as scallion oil poop. They are both slightly different from oil incense, but the choice of ingredients and the production process is not very different.

Jingzhou oil incense is Jingzhou people in the morning of the first national snack, in Jingzhou has a very deep mass base. This kind of rice flour fried into a snack I ate a few times in Wuhan, also very much like the crunchy texture. Later, I also saw in Luoyang, just this thing as soon as it left the local soil and water, always feel that the flavor is far from each other.

Here's how to make Jingzhou oil incense.

The first step: prepare the material.

Rice and soybeans are weighed in portions according to the ratio of 3:1. Then soak them in water separately. Soak the rice for 4-5 hours while soak the soybeans for 6-8 hours. So make sure to soak them separately.

Prepare chopped green onion, minced ginger, cooked sesame seeds, five-spice powder, salt, monosodium glutamate (MSG), a little soy sauce and sesame oil.

Step 2: Beat the rice paste.

Put the soaked ingredients plus ginger, five-spice powder, salt, monosodium glutamate, a little soy sauce, sesame oil, add the right amount of water into the wall-breaker to reach the rice paste.

Pour out the rice paste, add chopped green onion, cooked sesame seeds and stir well. At this point you can directly fry, but let it sit there and let it wake up for an hour or so more delicious.

Step 3: Fry the oil fragrance.

Prepare a large spoon. Coat it with vegetable oil first. There is a special spoon for oil spices, the bottom is raised so that there is a hollow center.

Start a frying pan, put the big spoon into the oil will be hot, let the big spoon in the inside of the frying for five minutes to completely preheat, so that the oil molecules can thoroughly penetrate into the metal crevices of the big spoon, frying the noodle nests will not be stained.

When the oil in the wok reaches 5-6%, ladle the batter into a large spoon and place it into the wok to dip and fry. When the oil fragrance is slowly molded you can use chopsticks or an iron stick to pry on the side to release the mold.

The temperature of the oil should not be too high, make sure the oil temperature is around 60%, slowly fry the oil fragrance until it is golden brown and floating on the surface.