Ear-eye fried cake is one of the three best foods in Tianjin, the whole appearance is like a flat ball, because it is deep-fried, so the final product shows a light golden yellow color, the filling is red beans, white sugar.

One, the traditional ear-eye fried cake

The more traditional ear-eye fried cake practice is to use yellow rice and rice by the water soaked and swollen, with a stone grinder into a porridge, put into a cloth bag, drenching, fermentation, after a good alkali as a crust, and then made of red beans with red beans from Tianjin, plus high-quality brown sugar in a pot of simmering juice, stir-fried into a bean paste filling, and then wrapped in a previously prepared crust, under the frying pan a few more times. The oil pan more than a few times turned over.

Second, the modern practice is more simple

Can you do ear-eye fried cake now when you only need to prepare the glutinous rice flour flour and red bean sand. Red bean sand is also used to make the filling inside, this red bean sand can go directly to the Internet to buy. Mix the flour and glutinous rice flour well while pouring in the water, stirring with chopsticks, and finally knead them into a dough-like shape. Usually, we will knead a large piece of dough, so divide it into several small pieces, and then put a small amount of red bean paste into the small pieces of dough. This way, the base of the ear eye fried cake is ready, then you can fry in the frying pan until golden brown and can be served.

Three, how to fry into a golden brown ear-eye fried cake

Want to fry a kind of pasta into a golden brown, we first need to boil the oil to 170 degrees, or boil the oil to the bottom of the oil bubbles continue to float up, this time to put the dough, a moment to be able to fry into a golden brown. But this time must pay attention to timely rolling it, timely fish it out, because the oil temperature is too high, it is easy to over-fried. Or we can prepare a smaller pot, dedicated to deep frying things, the bottom of the pan can also be, the advantage of the bottom of the pan is a shallow layer of oil, we can fry the front side of the convenience of the reverse side of the frying, the process will be slower, but the color will be more controllable, you can wait for the oil to fry to a golden brown and then take out. Remove the ear-eye fried cake, remember to still use the sieve first put a moment, let the oil drip down.