1. Practice 1
Heating to solidify yeast, adding wheat flour, salt and sugar to synthesize smooth batter. Ferment to twice the size, then add appropriate soda and knead evenly; In the other bowl, boil a bowl of noodles with boiling oil for 80 degrees, and stir them up and down. Do not scald the oil, and rub them repeatedly. Stir the oil batter evenly, then knead it with the main batter, add some fragrant beans, knead it repeatedly, knead it evenly, and then simmer for at least 30 minutes. Divide the dough evenly into several equal parts, each with a size of 90g. Take a dough, knead it, and then gently roll it into a cake-shaped green embryo with a thickness of 0.5cm and a diameter of 10 cm. When the oil is boiled, slide it into the blank of the oil bun from the side of the pan with low fire. If the pan is too big, put in 2 ~ 3 pieces. Fry gradually with Chinese fire until one side is slightly yellow, then turn it over and fry until golden brown.
2. Practice 2
Hui people's fried oil incense can be divided into fried oil incense with noodles, steamed oil incense and fried oil incense with hot noodles. When the noodles are fried, they wake up. When the noodles are kneaded, the yeast should be mixed with warm water. When the noodles are cooked, add baking soda powder, fragrant beans, cooking oil and raw eggs, and add some wheat flour. Steaming and frying oil incense is also a wake-up call. The difference is that the noodles are rolled out and rolled thin, just like a scone, then coated with cooking oil, sprinkled with fragrant beans, rolled up and cut evenly, and finally kneaded into a peach crisp shape, rolled into a cake shape from top to bottom, and stacked into a wok like a steamed bun. Hot noodles are fried with oil, that is, the noodles that have been scalded with hot water are covered first and then blended, and the noodles are completely cooled out, and the noodles are just mixed. Knead the batter, roll the tortillas as thin as possible, and fry them in the oil pan.
3. Practice 3
Fried oil incense is made of four kinds of noodles, which are kneaded for a long time and then fried in oil. To make fried oil incense, first open a quarter of the noodles with yeast, and the noodles should be as soft as ears. Take a quarter of the noodles, use boiling water of 60-70 degrees, and stir the noodles by the river to make hot noodles that are not too soft. Then take a quarter of the flour to make shortbread noodles, put the oil into the pot and heat it to 70% heat. Take chopsticks and mix it while adding oil, stir it evenly, add white sugar while it is hot, mix it again and turn it over. Put the remaining wheat flour and the other three kinds of flour into a larger basin, beat in raw eggs, and mix the flour at first. If you wake up with a bad smell, add an appropriate amount of alkali. Knead again, until the batter is smooth, cover it with sand cloth and wake up for 10 minutes, then knead and wake up for several times until the batter is as smooth as silk. Roll the batter into strips, cut it into flour paste, roll it into a 0.8 cm thick disc with a rolling pin, and cut two strips with a knife in the middle. After doing well, put it on the chopping block and wake up for more than ten minutes. Put a lot of oil in the pot, heat it to 60%, add fried oil, and fry until golden brown on both sides. You can eat it after cooling. It is fragrant, sweet, crisp and very delicious.