The deep-fried noodle cake is one of the most popular snacks in Beijing, and its production is quite complicated. It is very popular among the people, and it is quite troublesome to make. In advance, put alum, alkali, brown sugar and sugar cinnamon in a basin and dissolve it with warm water, then pour the flour into it and make it even, and then make it into 40 grams of small dosage after it has been made into a long noodle cake and molasses. The ancient name of deep-fried noodle cake is "ring cake" and "cold utensil", which is crispy in texture and sweet in flavor. It is said to have existed as far back as the Warring States Period, and has become a must-have food for the cold food festival since the Qin and Han Dynasties.

Practice

1, alum, lye, sugar, sugar cinnamon and warm water with a mallet, then pour into the flour and dough, kneaded until the dough is moist and not sticky, brush a layer of peanut oil molasses for half an hour will be rolled into a round strip of dough.

2, take off the agent, roll into about two inches long, dip into water and sesame seeds, cover with a damp cloth, and then molasses for 40 minutes. Take a small strip and roll it into a thin strip about one foot two inches long and two minutes in diameter and fold it into two in the middle, pinch the two ends together and put it horizontally, and then take a small strip and make it into the same shape.

3. Pinch the two ends of the two strips together, stretch them into one foot two inches long, fold them diagonally in the middle, so that the left side of one end is pressed on the right side of the other end, and then pinch them together gently. 4. Deep fry the noodle cake and sesame flower blanks with peanut oil until golden brown.

The deep-fried noodle cake is made of deep-fried peanut oil.