Youxiang is a traditional Chinese food.

Youxiang is made from wheat flour and dough. After fermentation, it is rolled into sheets. When the oil in the pan reaches almost smoking, pinch the round dough pieces and throw them in. When they are slightly browned, use a pair of special long chopsticks to pick them out. There are three types of oil aroma: ordinary oil aroma, sugar oil aroma, and meat oil aroma.

The name "oil cake" is taboo in the Hui language, especially during religious festivals and religious activities. The language motivation of "oil fragrance" for "oil cake" is not the difference in meaning, but the choice of language method for emotional communication within the nation, out of different national psychology. At the same time, since religion and ethnic food are often inextricably linked, the custom of oil-flavored oil is the role and manifestation of religion in the formation of ethnic food customs.

The method of making oil incense is as follows:

Material preparation: 500 grams of flour, 160 grams of boiling water, 240 grams of warm water, 5 grams of yeast powder, 5 grams of salt, 4 grams of baking powder, etc.

1. Put all the ingredients into the bread machine and knead into a smooth dough.

2. Place the dough in a warm and humid place and ferment until doubled in size.

3. Take out the dough, knead it smooth and divide it into 20 small portions. Let it rise again for more than 20 minutes.

4. Roll the small dough into a round cake.

5. Put more oil in the iron pan. When the oil temperature rises, put the dough into the pan. When the oil in the pan turns slightly yellow, turn it over. Pay attention to the aroma of fried oil: slow-fried oil is aromatic and both sides are shiny! The deep-fried oil is fragrant and the skin inside is charred but not shiny.

6. The aroma of the oil will slowly swell and swell, and it will grow stronger and stronger in the hot oil. When both sides are swollen and the color turns golden, you can pick it up.

7. This is how a fragrant oil incense is made.