Oil cake: Oil cake, also known as fried cake, mung bean cake and jujube cake, is one of the most iconic regional snacks in Shanxi, Shaanxi, Gansu and Ningxia. The oil cakes in northern Shaanxi are specially made of millet and red dates. After being fried by green plants, it is rich in flavor, delicate and delicious. All hotels are sold according to local cultural tastes. When the Central Red Army arrived in northern Shaanxi with victory, Yan 'an people entertained the officers and men of the Central Red Army with oil cakes. There will be a vivid description of this matter in the folk song "Shandandan Flowers Bloom in Red" in northern Shaanxi. Oil cakes are usually more common in China New Year or festivals or when entertaining relatives and friends, especially at wedding banquets. They are put on plates, each plate is 10. When taken, they are accompanied by white sugar and powder soup, which tastes delicious. The oil cake is golden in color, delicate and soft, and does not fade or mildew for a long time. It is a pure natural jadeite food.
There are several different processing technologies for oil cakes in Shaanxi province, and bubble oil cakes are also a kind of oil cakes. Bubble cakes in the ancient city of Xi and other big cities have become the top-grade beauty praised by eastern and western guests.
Oil cake for food
Millet, wheat flour, red dates, old brown sugar, chemical animal oil.
Foamed oil cake
Raw materials: wheat flour 1 kg, cooked pork tenderloin 250g, sugar 350g, osmanthus fragrans10g, edible oil 280g (actual consumption), rose 30g, peach kernel 40g, cooked noodles10g.
Cooking oil cake
1. Beat it into paste with a stick, add wheat flour and animal oil and knead it into a uniform filling;
2. Gradually add wheat flour into the boiled water, fully stir it to make it into boiled water batter, take it out of the pot, cool it, add appropriate amount of wheat flour, knead it evenly, and tear it into 50 grams of steamed bread;
3. The steamed bun skin is ground into rolled dough, wrapped with old brown sugar stuffing, rolled into strips with a width of 8 cm and 5 cm, ground into strips, and fried in a pot until orange. [ 1]
Foamed oil cake
1. Add 800g of water to the pot, add pork plate oil after boiling, add wheat flour after stirring, heat with slow fire, stir the oil and noodles with a spoon, blanch them thoroughly, take them out, cool them on a chopping block, add 250g of cold boiled water, add them into the noodles several times, knead them repeatedly until symmetrical, and put them away.
2. White sugar, osmanthus fragrans sauce, rose sauce, walnut kernel and cooked flour are mixed and stirred evenly to form stuffing.
3. Divide the batter into small doses, press it into skin, wrap it with sugar stuffing, grind it and press it into a flat circle.
4. Boil the cooking oil in a wok, add the cake blank, and send it to the side of the wok for frying for 2-3 minutes after the oil cake bubbles.