Brief Introduction of Oil Cake: Oil Cake, also called Fried Cake, New Year Cake and Jujube Cake, is one of the most representative local snacks in Shanxi, Shaanxi, Gansu and Ningxia. The oil cake in northern Shaanxi is refined from millet and jujube of Xiaomi family. After being fried by plants, it is delicate, sweet and delicious. All hotels and restaurants are sold as local specialties. When the Central Red Army arrived in northern Shaanxi smoothly, Yan 'an people entertained the Red Army soldiers with oil cakes. The folk song "Shandandan Flowers Bloom Red" in northern Shaanxi has a vivid description of this. Oil cakes are usually used in festivals or when entertaining relatives and friends, especially at wedding banquets. Put it on a plate, each plate is 10, with white sugar and powder soup, which is delicious. Oil cake is golden in color, delicate and soft, and does not change color or deteriorate for a long time. It is a natural green food.

Shaanxi oil cake has many different production processes, and bubble oil cake is also a kind of oil cake. Soaking oil cakes has become an excellent attraction praised by Chinese and foreign guests in the ancient city of Xi and other cities.

raw-food material

Oil residue cake

Millet, flour, jujube, brown sugar and melted lard.

Foamed oil cake

Raw materials: flour 1kg, cooked pork offal 250g, sugar 350g, cinnamon 10g, peanut oil 280g (actual dosage), rose 30g, peach kernel 40g, cooked noodles 10g (steamed).

Method for make folding edit paragraph

Oil residue cake

1. Make a paste with a wooden stick, add flour and melted lard, and knead into a uniform filling;

2. Slowly add flour into boiling water, fully stir and cook it into hot water dough, take it out of the pot and cool it, add proper amount of flour and knead it evenly, and tear it into 50g each;

3. Press the agent into dough, wrap it with brown sugar stuffing, knead it into strips with a length of 8 cm and a width of 5 cm, press it into the shape of ox tongue, and fry it in oil pan until golden brown.

All kinds of oil cakes

Foamed oil cake

1. Add 800g of water to the pot, add cooked lard after boiling, stir well, add flour, heat with low fire, stir the oil and noodles evenly with a spoon, take them out after scalding, cool them on a chopping board, add 250g of cold boiled water, add them into the noodles several times, repeatedly knead them evenly, and put them away.

2. White sugar, osmanthus fragrans sauce, rose sauce, walnut kernel and cooked flour are mixed and stirred evenly to form stuffing.

3. Divide the hot dough into small portions, press it into skin, wrap it with sugar stuffing, and press it into a flat circle after closing.

4. Heat the peanut oil in the pot, put the cake blank, and when the oil cake bubbles, push it to the side of the pot and fry for 2-3 minutes until cooked.