There are many kinds of oil incense in Hui nationality, and there are also many exquisite ones. For example, before frying oil, wash the size and keep it "halal"; Moreover, it is generally necessary to ask elders with production experience to take charge of cooking pots and the like, which shows that Hui people are very grand when frying oil incense. "There is a tailor on the kang and a cook on the kang" is a compliment to Hui housewives in the past and the most important criterion to measure a housewife's cooking.
I won't go into details about the fried incense of the Hui nationality. Today, Xiao Ning shared a home-cooked dish with fried incense. Crispy skin, soft and salty inside, much more delicious than fried oil cake. The Spring Festival is coming. You can try, and you won't forget it once. Let's have a look!
Fried oil fragrance
Composition:
Flour, salt, sugar, yeast, boiled water, cold water, baking soda, fennel, pepper powder, chopped green onion, edible oil.
Production method:
1. Put 400g of flour into a bowl, add 3g of salt to adjust the taste, add 20g of white sugar to increase the color, then scald the bottom with 20g of 90-degree boiling water, stir while pouring to make the oil fragrant and crisp, stir into a flocculent dough, and let it stand naturally at room temperature. Then add 4g yeast, mix the dough with 60g cold water, and knead well.
2. Let's make a cake: put 50g flour in the bowl, and add 2g fennel and 2g pepper powder for later use.
3. Heat oil in a pot, about 30g. After the oil is hot, pour it directly into a bowl, then stir it into crispness, as shown in the figure, and then cool it for later use. If it is too hot, the yeast in the dough will lose its activity, so it must be cooled for later use.
4. Prepare 3 grams of baking soda on the chopping board, then sprinkle about 20 grams of flour, mix well and knead well, then transfer the dough and start kneading for the second time. After kneading well, add the cooled dough, first wrap the dough with the surrounding noodles, and then continue kneading.
5. After kneading the dough for 2 minutes, add a handful of chopped green onion, and wrap the chopped green onion with the surrounding noodles, and then start the long kneading process. Be sure to fully knead the baking soda and crispy chopped green onion, and finally knead them into long strips. The general oil smell is sweet, but my family prefers this kind of food with the smell of chopped green onion and fennel. You can also try!
6. Cut the dough into the same size, take one for later use, and cover all other ingredients with plastic wrap to prevent bursting when frying after air drying.
7. First mix the ingredients evenly from top to bottom, then flatten them and roll them into thick small round cakes with a rolling pin, and then make a knife in the middle with a knife to make oily green embryos.
8, the oil temperature is 50% hot, that is, as long as you put a chopstick into the oil pan, you can see the rapid bubbling. After the oil fragrance is put into the pot, we need to press it with chopsticks while frying, so that the oil fragrance will drum more evenly. When the oil fragrance floats to the state shown in the picture, we can turn it over.
9. Then flip it repeatedly for 2-3 times, and the oil in the pot turns golden yellow as shown in the figure, so you can fish it out.
10, the oil is controlled on the surface, and the oil is slightly dry until it is not hot. The oil fragrance made by this method looks similar to the operation of oil cake, but it tastes very different. The fried oil will become very, very soft when put a little, unlike the oil cake, which will become colder and harder. After opening, the hole is not as big as the oil cake, and it tastes very fleshy. And it tastes salty, and there are chopped green onion, which won't get tired at all. Please try your favorite friends.