The most authentic way to make Shaanxi oil cake

I believe that many friends who have been to Shaanxi have eaten Shaanxi oil cakes. Shaanxi oil cakes are a relatively natural and healthy snack. It can be said that it has a history of many years in Shaanxi. The production method of Shaanxi oil cakes is actually not difficult. Just prepare flour, lard, dates and brown sugar. This traditional craftsmanship will make the oil cakes taste very authentic and have a homely flavor.

Introduction: Oil cake: Oil cake, also known as fried cake, rice cake and jujube cake, is one of the most representative local snacks in Shanxi, Shaanxi, Gansu and Ningxia. Northern Shaanxi oil cake is made from millet and jujube. After being fried in vegetable oil, it tastes delicate, fragrant, sweet and delicious. All hotels and restaurants sell it as a local specialty. When the Central Red Army arrived in northern Shaanxi victoriously, the people of Yan'an entertained the Red Army soldiers with oil cakes. There is a vivid description of this in the Shaanxi folk song "The Red Flowers of the Mountain Dandan" Fried cakes are commonly seen during festivals or when entertaining friends and family, especially at wedding banquets. They are served on a plate with ten pieces on each plate and are served with sugar and rice noodle soup, which makes them delicious. The oil cake is golden in color, delicate and soft, and will not change color or deteriorate over time. It is a natural green food.

There are several different production techniques for Shaanxi oil cakes. Bubble oil cake is also a type of oil cake. Bubble oil cake has become a delicacy praised by Chinese and foreign guests in the ancient city of Xi'an and other cities.

Food ingredients: fried cake

Millet, flour, jujube, brown sugar, lard

Bubble Oil Cake

Ingredients: 1kg flour, 250g cooked pork fat, 350g white sugar, 10g yellow osmanthus, 280g peanut oil (actual consumption), 30g rose, 40g peach kernel, 10g cooked noodles (steamed).

Production method oil cake

1. Beat it into a paste with a wooden stick, add flour and melted lard and knead it into stuffing;

2. Slowly add flour into boiling water, stir thoroughly to make hot water dough, cool down, add appropriate amount of flour and knead evenly, tear into 50g pieces;

3. Press the dough into dough skin, wrap it with brown sugar filling, roll it into 8 cm long and 5 cm wide strips, press it into the shape of ox tongue, and fry it in oil until golden brown. [1]

Bubble Oil Cake

1. Add 800 grams of water into the pot, add cooked lard after boiling, stir well and add flour, heat over low heat, stir the oil and flour with a spoon, take out the noodles after they are boiled through, put them on the chopping board to cool, add 250 grams of cold boiled water, add it to the noodles several times, knead repeatedly until they are evenly mixed, and add sugar.

2. Mix white sugar, osmanthus sauce, rose sauce, walnut kernels and cooked flour evenly to make the filling.

3. Divide the hot dough into small portions, press them into skins, wrap them with sugar filling, and press them into flat round shapes after closing the edges.

4. Heat peanut oil in a frying pan, put in the cake dough, and when bubbles appear from the cake, push it to the edge of the pan and fry for 2-3 minutes until cooked through.