3. While the noodles are resting, you can make the sauce: Chop the bean paste in advance. Put oil in the pot. When the oil is cold, fry the peppercorns and star anise over low heat until they change color and become fragrant. Then take them out and leave only the oil.

4. Add one tablespoon of bean paste and stir-fry until red oil appears.

5. Add one tablespoon of sweet noodle sauce and one tablespoon of garlic chili sauce and stir-fry until fragrant.

6. Add half a bowl of water, bring to a boil over low heat, add sugar, sesame powder, and cumin powder, and stir evenly.

7. Cook over low heat and thicken with water and starch. Use a spoon to scoop it up and let it flow down slowly. If it is too thick, it will not be easily brushed onto the cake.

8. Roll the rested dough into a large sheet. Sprinkle a layer of peppercorns on top and brush with an appropriate amount of oil.

9. Then pick up the four corners and apply oil to the center until all the dough is covered with oil.

10. Cut the dough into pieces as shown in the picture, be careful not to cut off

11. Fold the cut edges toward the middle and wrap them up

Ingredients: 20 pounds of high-gluten flour, 50 grams of dry yeast, 65 grams of baking powder, 2 taels of sugar (100g), half a spoon of custard powder (international measurement of one tablespoon 10ML), 12 pounds of water and 400 grams of salad oil. (Some people say that high-gluten flour is not suitable, but I personally recommend using all-purpose flour)

Stuffing: 11 pounds of minced pork fat (no lean meat) (5500g), 5 taels of garlic (250g), 5 ounces of ginger Two (250g), 5 and a half spoons of cumin (one tablespoon of international measurement is 10ML), appropriate amount of chili oil, appropriate amount of chili powder, appropriate amount of bean paste (fried), appropriate amount of chicken powder, half a bottle of oyster sauce (or appropriate amount of dark soy sauce), appropriate amount of salt ;

Chili oil: Salad oil (appropriate amount), add chili powder (appropriate amount) when it is not boiling, and mix well;

Prepare oil for the surface of the cake: 30 pounds of salad oil, green onions 5 roots, half a catty each of garlic and ginger (250g), 20g peppercorns, 4 taels of celery (400g), 25g peppercorns, 20g aniseed, 30g cinnamon, when the oil boils, add these ingredients and fry until Take it out without water and it's ready. (Please refer to the scallion oil production process)

Production process: 1. Pour the flour and fabric into the dough mixer to knead the noodles, pour the salad oil in two times and mix well.

2. Each noodle roll is 135-150 grams, roll it out and apply a thin layer of filling, wrap it up and roll it into a cake, and spread a uniform layer of filling on the cake. Apply a layer of oil on top of the filling. (Pay attention to the relationship between the thickness of the cake and the heat, check it yourself if necessary)

3. Sprinkle some sesame seeds (raw) and chopped green onion on top of the cake

Tujia sauce-flavored cake

Tujia Sauce Pancakes (3 pieces)

4. Bake for three to five minutes, put in the oven, and bake until the surface is golden brown.

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Ingredients

Main ingredients

250g flour, 2 tablespoons sweet noodle sauce, 2 tablespoons Pixian bean paste, oil consumption Half a tablespoon, half a tablespoon of light soy sauce

Accessories

Adequate amount of oil, appropriate amount of salt, 10g cumin powder, 10g chili powder, 1 bay leaf, 1 star anise, 15g sugar, white 10g sesame seeds, half a bowl of bone soup, appropriate amount of chopped green onion

Steps

1. Ingredients for preparing the sauce: two tablespoons of Pixian bean paste, two tablespoons of sweet noodle sauce, 10g of cumin powder, chili powder 10g. 10g white sesame seeds, 15g sugar, one bay leaf, one star anise.

2. Prepare 250g flour, add 5g cumin powder, 5g chili powder and 5g salt.

3. Then slowly add warm water, stir into snowflakes and knead into a ball.

4. Add a spoonful of cooking oil to the dough.

5. Fully knead the oil into the dough, then let it rest for 30 minutes.

6. While the dough is rising, let’s make the sauce: Pour an appropriate amount of cooking oil into the pot, heat it up and pour in two tablespoons of sweet noodle sauce, two tablespoons of Pixian bean paste, and half a tablespoon of oil. stir fry.

7. Stir-fry until fragrant, add half a tablespoon of light soy sauce and continue to stir-fry.

8. Pour half a bowl of bone broth, then add bay leaves and star anise, and simmer over low heat.

9. Cook until the soup is thick.

10. Pour in cumin powder, chili powder, and sugar and stir evenly.

11. Finally add the green onions and serve.

12. Complete. Since Pixian Doubanjiang itself is very salty, there is no need to add salt here, just add sugar to combine the saltiness.

13. After waking up, roll the dough into a 2 cm thick piece.

14. Then brush a thin layer of oil on the surface of the dough piece.

15. Then roll the dough into strips.

16. Roll up the right ball of noodles into a circle.

17. Then roll the rolled dough into 2 cm pieces.

18. Pour an appropriate amount of cooking oil into the pan, add the cold oil and fry the dough over low heat.

19. Flip until one side is golden and continue to bake the other side.

20. Flip until the other side is golden brown, brush with the prepared sauce, sprinkle with white sesame seeds and chopped green onion, cover and simmer for 1-2 minutes before turning off the heat.