Qingjian Oil Cake [Shaanxi Qingjian Specialty]

What is Qingjian Oil Cake? Authentic Shaanxi Qingjian specialty: Qingjian oil cake

Content summary:Do you want to know what Qingjian oil cake is? This article is a detailed introduction to the Shaanxi Qingjian specialty - Qingjian Oil Cake. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Qingjian Oil Cake. The full text takes about 3 minutes to read, mainly including the basic introduction of Qingjian Oil Cake and the product characteristics of Qingjian Oil Cake? How did the history of Qingjian oil cake come about? The production method of Qingjian oil cake, etc

Basic Introduction to Qingjian Oil Cake

Oil cake is made by sieving millet flour (grain flour) into a hot water pot, stirring while adding, until it is cooked until it becomes a hard paste. This is used to make a dough, wrapped in brown sugar, and made into a pie. Fry it in oil. Similar to the famous Tianjin dish "Ear Eye Fried Cake", it has a deep red color and a better taste. The skin is crispy, the meat is soft, and the filling is sweet, making it irresistible

Oil cake has a golden color, delicate and soft texture, and is long-lasting without changing color or spoiling. It is a natural green food

Method for making Qingjian oil cake

Ingredients: 1kg flour, 250g cooked pork fat, 350g white sugar, 10g yellow cinnamon, 280g peanut oil (actual consumption), 30g roses, 40g peach kernels, 10g cooked flour (steamed)

1. Use a wooden stick to pound it into a paste, add flour and melted lard, and knead it evenly to make the filling

2. Slowly add flour to boiling water, stir well until it matures into a hot water dough, take it out of the pot and let it cool, then add an appropriate amount of flour and knead it evenly, pulling it into 50 gram pieces<3. Press the dough into dough, wrap it with brown sugar filling, knead it into strips that are 8 centimeters long and 5 centimeters wide, press it into a cow tongue shape, fry it in oil until golden brown, then remove from the pot