The first step is to put the yellow wheat in a pot and mix it with warm water or hot water. Pay attention to mixing, don't put too much water. The effect of stirring is the same as that of noodle soup, half of which is small particles.
Step 2, prepare a steamer, spread a piece of gauze on the bottom of the steamer, and spread the mixed yellow wheat evenly on it. Steam in the pot for about twenty minutes.
The third step is to prepare a pot of cold water, steam it, take it out and put it on the chopping board, and seal the yellow rice bread. Make noodles while they are hot (we call it cutting cakes). Cold water will be used at this time, and you will find that yellow wheat is very hot!
Say some nonsense, in fact, we can eat the cake after it is cut. We usually use it to cook food. I met a buddy in Datong, Shanxi, and went to a restaurant to order a cucumber and ate a big piece with the cake. I admire him very much.
The fourth step is to knead the cut cake noodles into small pieces of paper and prepare the stuffing. There are three kinds of fillings that you often eat (1), just pack brown sugar stuffing directly. 2, leek potato stuffing, potatoes cut into small grains, leeks chopped. Add salt, monosodium glutamate, a little soy sauce to taste, thirteen spices and sesame oil, mix and pack directly. 3. It is the most commonly eaten bean stuffing. You can buy the bean paste directly, but it is not recommended to cook it yourself. It is best to use red beans, because they are delicious! Don't talk about how to make bean paste stuffing. You didn't ask that!
Step five, put it aside and prepare to burn oil. It is best to use linseed oil as the oil. Salad oil is not dark in color, and its taste is not as good as fried flaxseed.
This is what we do here, and we should write it in detail.
Fried cake is a traditional food snack in Northeast China. Northeasters, especially children in the northeast, like it very much. The outside is crispy and delicious, and the red bean paste inside is sweet but not greasy. There are still many fried cakes in the street, but most of them are made of glutinous rice flour or ordinary flour. They are soft in appearance and greasy in taste, and they lose their appetite at first sight.
Let's share with you the practice of fried cakes; First, before making, soak the glutinous rice for about 16 days, ferment it slowly, grind it into paste, and put it into sandbags to drain.
Glutinous rice flour is kneaded into dough by adding proper amount of water. Stand still for half an hour. Knead into a small dough, press it into a cake, add a proper amount of bean paste stuffing, pack it into a cake, put it in a 180 degree oil pan, and fry it until both sides are golden. Serve.
Pay attention to the heat when frying, not too hot, so as to avoid the phenomenon of undercooked paste.
Glutinous rice flour is added with water to form dough, then it is stirred for 40 minutes to prepare bean paste stuffing, which can be bought in the supermarket. You can also make your own bean paste. I bought it from the supermarket. After waking up, I grabbed a pill from the noodle, then made it into a small cake, rolled the stuffing into a ball and wrapped it in the cake to make a round noodle the size of a ping-pong ball. Finally, I fried the fried cake in an oil pan, and it was finished. The fried cake is golden yellow and beautiful in color. It tastes crisp outside and glutinous inside, and the filling is sweet and more delicious.
I admit that I don't like fried cakes. They are too greasy to my taste, but I have seen people make them. What a big pot of oil! Crispy outside and tender inside. But I still can't get down!