Raw materials:
1kg of first-class pea flour. Chili powder, cumin powder 50 grams each, 10 grams of refined salt, 100 grams of cooked rapeseed oil.
Making:
1. pea flour into the basin, add water (1000 grams) and well, and then water (600 grams) release, under the fennel powder, paprika, salt and mix well.
2. Iron pot on a small fire, wipe the pot with a brush dipped in oil, scoop into the soybean paste paste, spread evenly with a wooden spoon, until it is yellow and fragrant, with a bamboo blade knife in the potpourri of the edge of the scratch, take out and put in a cool place. ***Make 30 sheets.
Second, the system poop
Raw materials:
6 kg of refined rice, rapeseed oil 100 grams.
Making:
1. Soak the rice in water for 2-3 hours, then boil it, grind it into billets in a grinder, divide it into small round pieces, steam it in a cage for 12 minutes, and then take it out and grind it again for 1 time.
2. Grease the board with oil, put the blanks, knead the long strips round, rolled into a 6 mm thick sheet, and then cut into a flat quadrilateral of 15 cm long and 8 cm wide.
Three, the system of thin pea flour
Raw materials:
Pea flour 130 grams, 2 grams of cumin powder, refined salt, chili powder 5 grams each.
Making:
1. Pea flour into the basin, add cumin, salt, chili, water to make a paste.
2. pot on the fire, add boiling water (600 grams), slowly dripping into the pea paste, constantly stirring the bottom of the pot, boil when cooked into a bowl.
Fengqing poop roll production essentials:
1. burning eat: fire pot lit chestnut charcoal fire, charcoal fire on the iron grid frame, the poop roasted, two pieces of poop sandwiched between a piece of potpourri, the poop on the surface of a layer of thin soybean meal, oil chili, garlic oil, peach kernel, sesame, rolled into a roll to eat. It is sweet, salty and spicy, suitable for breakfast and midnight snacks.
2. Deep-fried pota: pota divided into four, pot on medium heat, add cooked rapeseed oil, burned to fifty percent hot, under the pota, fried to reddish-yellow take out and eat. Shaped like a butterfly, crispy flavor, suitable for wine.
3. Pot Ba Ba Baobao roll: peach kernel, peanut fried, cut fine grain. Sticky rice steamed into rice. Pot on the fire, add lard, burned to three or four hot, under the ham, old egg yolk cake, mushrooms, glutinous rice, cumin, chicken fir, and then under the peach kernel, peanuts fried evenly into the eight treasures filling. Wrap a piece of potpourri with the eight treasures filling, about 3 centimeters thick, and roll into a roll. Put the pot on fire, add oil, boil to 50-60% hot, put down the eight treasures rolls, deep fry until reddish brown, take out and cut into 2 cm long pieces and eat. The skin is crispy, the filling is tender, and it is suitable for both meals and feasts.