condiments
300 grams flour
condiment
salad oil
30 ml
Eight angles
1
Sichuan pepper
20 capsules
Thick bean paste
10g
water
200 grams
Chinese prickly ash powder
1 spoon
Salted bean paste
10g
rouille
10g
dill
1 spoon
sesame
1 tablespoon
refined sugar
Small half spoon
Small onion
1
Skills in using materials
Add Le Jia chicken powder to stir-fry sauce to make it fresher.
Greatly improve the freshness and make the taste smooth, delicious and mellow.
The practice of Tujia sauce cake
1. Put 300 grams of flour into a basin, add 200 grams of warm water, pour water with chopsticks and stir into small pieces (don't add all the water at once, because different flours have different water absorption).
2. The dough may not be smooth when it is formed by hand, and it will be smooth after covering and standing for 10 minutes. Cover the kneaded dough for 20 minutes.
You can brush the sauce on the cake when baking noodles. Prepare three kinds of sauces (Sichuan bean paste 10g, ordinary soybean bean paste 10g (which can also be changed into sweet noodle paste) 10g, and garlic hot sauce 10g), among which Sichuan bean paste is best to use a knife.
4. Add 30 ml of oil to the wok (the amount of ordinary cooking oil is enough), immediately add 20 pieces of pepper and 1 piece of star anise and heat until the seasoning changes color and taste, as long as the oil is used.
5. Put Sichuan bean paste into the oil in the pot, and stir-fry the fragrance and red oil slowly on low heat.
6. Stir-fry the bean paste and garlic hot sauce.
7. Add half a bowl of water and bring to a boil.
8. Add half a spoonful of sugar (just a little, slightly sweet, of course, you can add more if you like to eat sweet), 1 teaspoon of cumin powder, and a tablespoon of sesame powder (fried sesame crushed with a rolling pin), and then heat it on low heat.
9. Turn off the heat when you cook porridge. Don't be too dry, and it's not good to brush on the cake. If the sauce is left, it can be kept in a clean bottle, and can also be used for cooking, mixing vegetables and mixing noodles. (The quantity in the picture is a little more, so you can brush more cakes. I adjusted the quantity below, and you can brush about 3~4 cakes).
10. Divide the baked dough into 2-3 portions according to the size of the pot, roll one portion into a large slice and sprinkle with 1 tsp of pepper powder first (the sauce is salty enough without salt).
1 1. Pour in cooking oil.
12. Fold the four corners of the noodle to the center of the noodle and cover it with edible oil.
13. Cut the noodles with a knife as shown in the figure, and the middle is connected.
14. Then fold each piece together to form multiple layers of bread and knead the periphery into a ball.
15. You can fold the dough pieces together and roll them out directly, or you can gather the edges of the folded dough pieces in the middle like the steamed stuffed bun in my picture, so that you can roll them more roundly.
16. Roll the dough into a thin pie, which is a big circle larger than the pot.
17. Heat the pot with oil that can cover the bottom of the pot, put the rolled pie in the pot and put it all around, so that the cakes in the pot will wrinkle naturally because they are big (in fact, they can also be rolled directly into cakes as big as the pot or smaller than the pot without wrinkling, without affecting the taste).
18. Medium fire will brown both sides of the cake. If you use a small fire, be sure to cover the pot, or the cake will dry hard. If the cake is not too thick, it is best to cook it in medium or medium heat.
19. Brush your favorite side with the prepared hot sauce. Then sprinkle sesame seeds and chopped green onion to turn off the heat. The cake is ready. The sauce is salty. Don't brush too much yet. You can adjust it according to your own taste.
20. Take out the cake and put it on the panel. Cut it into four pieces and stack it together.
2 1. Cut it into small pieces with a knife, put it on a plate and eat it with chopsticks. Sellers usually put it in paper bags and eat it with bamboo sticks.