Ingredients: rice 65438+ soybean 0500g water 375g, chopped green onion, salt, 6 tablespoons cooking oil and 2 liters.

3 tablespoons auxiliary chicken essence

The practice of oil cake

1.

Wash the soybeans one night in advance and soak them in water.

2.

Wash the soybeans one night in advance and soak them in water.

3.

Mix the soaked soybeans and rice together, and you should still keep some water, but not too much. Normally, it just exceeds the water content of beans and rice. Please refer to the consistency of the ground soybean rice slurry below. )

4.

Slowly add the mixed soybean, rice and water into the refiner for grinding.

5.

Bean rice paste would rather be thick than too thin.

6.

After grinding, the consistency of bean rice slurry is about this.

7.

Add 3 tablespoons of salt to the ground bean rice slurry.

8.

Stir well with a spoon, and then let it stand for 3 ~ 4 hours. (If the cooking amount is small, the standing time can be shortened, and the high temperature in summer can also shorten the time. )

9.

Then add 3 teaspoons of salt and 3 teaspoons of chicken essence to the bean rice slurry.

10.

Add the right amount of chopped green onion.

1 1.

Continue to stir the bean rice slurry evenly.

12.

Made of bean rice pulp.

13.

Turn on the fire, pour the cooking oil into the pot, and put the oil cake spoon into the pot to heat it.

14.

When the oil temperature exceeds 180℃, take out the oil cake spoon from the pot and pour a spoonful of bean rice slurry into the oil cake spoon.

15.

It is not recommended to pour too much bean rice slurry, and you can leave a little on the edge of the spoon.

16.

Then put the oil cake spoon into the bottom of the pot, and you can see that many bubbles come out. After more than ten seconds, the cake swelled slowly and floated to the surface of the oil pan. After the oil cake is fried to golden brown, turn over and continue. The fried oil cake is taken out of the pan to control the oil, and can be eaten after being slightly cooled. This amount can be used to make about 90 oil cakes. You can try 1/3 first.

Cooking tips

1, the ratio of rice to soybean is 4: 1, and the cooking amount in the recipe is relatively large, so it can be adjusted by itself. It is recommended to use old rice for rice, or go to supermarkets and shops to buy the cheapest rice in bulk, and don't use rice that is too expensive and too good.

2, bean rice paste would rather be thick than too thin, otherwise it will not succeed. If you don't have a professional refiner, you can try a cooking machine or a wall-breaking machine to grind it as finely as possible.

3. The oil cake spoon is very important. It must be heated in a pot with oil. Don't rinse the used oil cake spoon with water, just wipe it with a paper towel. You can't get water on the oil cake spoon.

4. If you cook more oil cakes at one time, please control the temperature and completely cool them, seal them in a fresh-keeping box or bag, and then put them in the refrigerator for refrigeration. When you want to eat, take them out and heat them in the microwave oven. Generally, a single oil cake can be heated for 20 ~ 25 seconds. If there are many, try it yourself and adjust the heating time.

5. The salted oil cake can be adjusted according to your own taste. The dosage in the recipe is for reference, and the dosage of edible oil can also be adjusted by yourself.

6. You can also add stuffing in the middle of the oil cake, such as Chinese cabbage meat stuffing and jellyfish stuffing. First, pour a layer of bean rice paste on the oil cake spoon, and then add the stuffing. It is recommended not to put too much, and then pour a layer of bean rice paste to wrap the filling. If this is your first time, I suggest you try something without stuffing first, and then make it with stuffing after success.