First, the ingredients required for Tujia Maotai-flavor cakes are divided into three categories:

1, ingredients of the cake; 2, red oil ingredients; 3. Ingredients of sauce

Second, the ingredients of the cake are:

Ordinary wheat flour (high-gluten flour), edible salt, sesame seeds, peppers and onions.

The ingredients of red oil powder are as follows:

Edible salad oil (blended oil is acceptable, but peanut oil is not allowed), chopped onion, ginger and garlic, pepper, star anise, fragrant leaves, angelica dahurica, galangal, tsaoko, rhizoma kaempferiae, clove, Amomum villosum (optional), fennel, Nande seasoning powder, edible essence, and good day red oil bean paste.

Ingredients of sauce: Chili sauce, garlic sauce, seafood sauce, sugar, carrot paste, oil consumption, thirteen spices and Nande seasoning powder.

Third, the production method and process of Tujia sauce cake sauce:

The production of sauce is divided into two steps: 1, the production of red oil; 2. The blending and frying process of sauce

Mix the dough: the dough: water = 3: 2, and even, put a little sugar water and put it aside to wake up for about 30 minutes (usually warm water is used to wake up the dough). Spread the cake dough for the first time after the dough is cooked, and you need to coat it with red oil. After coating, it is directly kneaded into dough, and no dough is needed. Directly spread out the pot!

Production of red oil:

Five Jin of salad oil is heated in a pot with low fire. When the oil temperature is about 70 degrees, add 250 grams of onion, ginger and garlic, and continue to fry for five minutes with low fire. The oil temperature is controlled at about 90 degrees. Add spices: 80g of Zanthoxylum bungeanum, 90g of Illicium verum, 0/20g of geranium 1

00 g, Alpinia officinarum100g, Amomum tsao-ko, Rhizoma Kaempferiae 80g, Flos Caryophylli 50g, Fructus Amomi (optional), Fructus Foeniculi15g, Cumin15g, simmering for 20 minutes, and finally adding Nande seasoning powder/kloc-0. After that, add 300 grams of good-day red oil bean paste, and wait until the water in good-day red oil bean paste is completely fried to dryness as the standard, and then use a filter to separate the oil from the spices for later use.

Preparation of sauce:

Spicy sauce, seafood sauce, minced sesame seeds, garlic sauce and oil consumption ratio are 5: 2: 2:1:1.Mix them, and add the appropriate amount of thirteen spices, Nande seasoning powder, cumin, minced sesame seeds (more can be put when minced) and carrot paste.

Sauce frying process:

1, add red oil to the pot, heat it to about 100 degree, add chopped onion, ginger, garlic (which must be very broken) and sesame seeds, stir-fry for about one minute, then add the mixed sauce, stir-fry for three minutes on medium fire, and take out the pot for later use. Note: The ratio of oil to sauce is1:6. The ratio of onion, ginger, garlic and sesame to sauce is 500g, and the onion, ginger and garlic are 20g respectively.

2. Add a proper amount of base oil to the pot, heat it with low fire, add sugar and stir-fry it in the oil, stir-fry the sugar in the oil until it is thin (different from the color of fried sugar), add a little tomato sauce and stir-fry it for one minute, then add carrot paste and stir-fry it for 3-4 minutes, and add the stir-fried sauce to fully blend the two sauces. After two sauces are boiled, the pot can be served. (Note: The scale of sugar and carrot and fried sauce1:2: 3)

3. Stir-fried sauce can be used after it is put into the pot.