Millet, flour, jujube, brown sugar and melted lard.
Foamed oil cake
Raw materials: flour 1kg, cooked pork offal 250g, sugar 350g, cinnamon 10g, peanut oil 280g (actual dosage), rose 30g, peach kernel 40g, cooked noodles 10g (steamed).
Origin editing
In 6 18 AD, after the establishment of the Tang Dynasty, the cemeteries of the founding emperor Li Yuan and emperors Li Zhan and Li Yan were built. Xianling, Zhuang Ling and Duanling have been built in the northern original area of Sanyuan County. Therefore, Sanyuan Beiyuan area has become an important place for the Tang royal family to sweep graves and hunt. Emperors often visit, and the activities of princes and ministers are so frequent that pedestrians on the road flow all the year round. There is a village on this road, not far from the capital Chang 'an and the original area, which has become an important place for the royal family to have a rest. It's called "Wangdian". This village has also become a place frequented by dignitaries and wealthy businessmen, followed by material exchange and market trade, and Wangdian has also become a bustling "Wangdian Collection".
According to legend, there is a snack bar specializing in making oil cakes on the "Wang Dian Ji". The oil cake made is full of foam, crisp and smooth, and the filling is soft and sweet, which is praised by people. One day, Li Shimin, the Emperor Taizong who went hunting in Beiyuan, tasted it and repeatedly praised "good, good, good, see the wind but not see it". He was full of praise for the bubble cake as a court delicacy. As a result, the reputation of the shop was greatly boosted, the business was very prosperous, and the oil cakes operated by snack bars were also widely circulated. During the reign of Tang Zhongzong, there was a system in the imperial court, that is, when ministers first paid homage to officials or were promoted, they would offer food to the Emperor as usual, which was called "burning tail". Burning tail refers to the story of "fish dragon changed" in myths and legends. Any carp that leaps onto the dragon gate must be burned by skyfire (lightning) to become a real dragon. In order to please the ministers, they hosted a banquet for the "real dragon emperor", which was of course called tail burning. In the second year of the Year of the Loong, Jingdezhen, Tang Dynasty (AD 708), after Wei Juyuan's official dress was ordered by the official, one of the famous "tail-burning banquets" held for Emperor Zhongzong was "seeing the wind but not seeing it", which meant that the production technology of oil-soaked cakes was improved and improved. As light as white gauze and as thin as cicada wings, the entrance disappears immediately. This is really great. After being passed down from generation to generation, oil cakes have long prospered.
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When making a cake, first grind millet into yellow rice, and then grind yellow rice into flour.
Datong zhagao
Datong zhagao
The cake is mainly yellow wheat, which has four characteristics: yellow, soft, thick and fragrant. There are two ways to eat, one is vegetarian cake and the other is fried cake.
"Vegetarian cake" is a kind of non-fried technology. After it is cooked, it is quite delicious to dip in meat and vegetables, which is the so-called "yellow cake dipped in meat, not enough to eat".
Fried cakes are more particular. Fried cakes must have the characteristics of small size, thin skin and many patterns. There are three kinds of patterns: bean stuffing, sugar stuffing and vegetable stuffing. There are four kinds of bean stuffing: adzuki bean, cowpea, lentil and kidney bean. There are two kinds of sugar fillings: brown sugar and white sugar, plus moss, rose, walnut kernel and preserved fruit. There are mung bean sprouts, yam and carrots in the stuffing.