What to use: Flour (standard) 500g; Salt 2 tsp (10g); Baking Soda 1/2 tsp (3g); Baking Powder 1/2 tsp (3g); Oil 1000ml (30ml actual).

Method: Take a larger bowl and put in the flour, salt, baking soda and baking powder. Add cold water, stir with chopsticks, then mix with your hands to make the dough as soft as possible without staining the inside of the bowl.

Finally, brush the dough with oil to prevent it from drying out. Let rise at room temperature for 2-3 hours (in winter you can make the dough overnight). Brush a large flat plate with oil, pull out a small ball of dough with your hands, put it on the plate and roll it out with your fingers to make it flat and thin. And make 3 slits in the center of the pastry. Heat the oil in a frying pan over high heat until smoking. Place the dough flat into the frying pan and fry one side, then the other. Brown on both sides and drain.

Oil cake before frying

Name of pasta: oil cake in Jingshan language: yuetuo

Ingredients: water, flour, salt, baking powder (or yeast), and pepper leaves

How to make it: see Beijing's oil cake recipe

Unlike Beijing's oil cake, Shanxi's oil cake is round, and focuses on color and aroma.

Tips:

1. Don't flip back and forth too often during the frying process to avoid hardening the texture of the pancake.

2. Choose an iron (iron supplement products, iron supplement information) pot as a frying pan will be better than non-stick pan heat transfer.

Name of pasta: oil cake

Local dialect: oil is pronounced with a nasal sound and cake is pronounced with a soft sound.

Ingredients: water, flour, baking powder, oil, eggs, fresh milk, vanilla, (secret recipe of Hui people).

Method: fermented flour, add eggs, fresh milk, vanilla (secret recipe to add time is unknown), divided into small pieces, rolled into a round, the center of the pastry cut two cuts (usually must be two cuts), put into the frying pan frying until golden brown, out of the pan to drain the oil.?

Appearance: Compared with other places, the surface of Ningxia Hui people's oil cake is smooth and blister-free after frying.

Features: Ningxia Hui people's oil cake and Shanxi oil cake are round, focusing on color and aroma. The difference is that Ningxia Hui people's oil cake is mainly sweet, but not mushy. The taste of hot oil cake just out of the pot is completely different from that of cool oil cake after cooling. Hot oil cake, the pastry is soft and sticky, as if eating noodles, will not have the astringent taste of eating other cakes. Cold oil cake, the cake is crunchy and sandy, the texture is chewy and sweet. And, you can put the cool oil cake in the rice cooker on the steamed rice smothered for a few minutes, out of the pot, the taste is different, please try it yourself.

Name of pasta: oil cake

Information: soybean, rice, water, green onion.

Method: Wash the soybeans and rice and soak them in water for 10 hours, then grind the soybeans and rice with graphite, without adding water in between. Add salt and scallions to the ground pulp and mix well. Pour oil in a pan, heat it to 60% and then put the pulp inside a round iron spoon and flatten it out. Place in the frying pan and deep fry until both sides bulge. Strain and remove from the pan.