It seems that now the old mother hen soup onion oil cake flooded, Huaibei local basically have to sell food places have old mother hen soup.
This franchise I understand, it seems that the owner is considered my sister.
Well, to cut to the chase, in the end, the advantages of the old hen soup onion oil cake is very big, the main thing is cheap, and the cake is crisp, soup fresh.
The cake, in fact, nothing, is mainly a matter of practice, selling cakes can be made out of the key is the way you stack the cake, to ensure that the outermost layer of thin and not sticky, so that the cake can ensure that the outer layer of the cake crisp.
And the cake should be done to ensure that the quality is not guaranteed. Like normal fritters are not crispy because of the amount made, but the ones just out of the pan will be crispy as well.
So let's talk about the key points, why the pancakes have a strange flavor, (I think those who have eaten them should be able to feel that the flavor of the pancakes will be on the teeth for a long time). Also, why the soup is so good.
The rich scallion flavor inside the cake is all thanks to the scallion oil extract, which has a super strong scallion flavor, and the scent is even more fragrant than real scallions! This fragrance is a little, so that you mouth and mouth is actually another few things, the first is the concentrated fresh powder, the second is the special chicken powder (this thing is very fragrant, fragrant to open the lid across a dozen meters can be smelled.), both belong to the additives in the concentrated fresh powder, the second is the special chicken powder (this thing is very fragrant, fragrant to open the lid across a dozen meters can be smelled. The key point is that the poppy flavor back to the powder, this thing should not be ground out of poppy, is another chemical substance synthesized out. But after adding it will be very very fragrant.
So why does the pie crisp up and stay crisp for a long time. The key to this lies in the use of baklava mate and baking powder, baklava mate is also a kind of additive. Baklava mate belongs to the improver, sweet baking powder main ingredient is alum, long-term consumption of human body is very harmful, especially for children's growth and development and intelligence will have an impact, with this made of oil cake cold hard.
Next we talk about the soup, the soup should be old hen + pork bone + seasonings simmered together.
But just like I did with the rice noodles before, you're not going to make any money if you do it this way.
So that means there will be some seasoning in the soup. I know when I learned it I mainly put in, chicken essence, MSG, chicken essential oil, old hen soup fresh scented powder, chicken bone broth, special chicken powder, corn cloud back to the flavor powder.
Let me elaborate, why is the soup white and thick? You can buy an old hen, their own pot stew, you will find that the old hen stew out of the soup is clear soup, the color is a little yellow, transparent, rather than white, why sell so white, so thick? This is attributed to the chicken bone broth, which itself is a black paste, see water will become milky white, there is a strong chicken flavor, the second is to add noodles, thickening with noodles, so that the soup will become that thick and white.
Finally put the additives, seasonings together, the flavor will be very fresh, will make you drink once still want to drink, sleep at night want to drink.
So to speak, a pot of soup, put nothing, only put these additives taste will also be very, very good, even better than the whole old hen boiled out of the soup.
I am often take the old hen home to stew their own soup to drink, and then the chicken ripped and torn and put in the pot, so that people can see the chicken, not at all will use a bucket of soup, other people drink still feel good good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good, good.
Well, wouldn't there be drawbacks to putting so many additives in this stuff? This problem is very serious, just similar to the soup, all the additives finally summed up into a flavor, salty. That is, the soup that is made in the morning becomes salty by the time the evening rolls around, it doesn't have the freshness and flavor of the morning, and the cakes then start to harden