How to make fried cakes in Northeast China?

I'll tell you about this, not only in the northeast, but also here.

Step one, put yellow wheat in a pot and mix it with warm water or hot water. Be careful not to put too much water. The effect of mixing is the same as that of dough soup, half of which is small particles.

Step 2, prepare a steamer, spread a piece of gauze on the bottom of the steamer, and evenly sprinkle the mixed yellow wheat on it. Steam in the pan for about twenty minutes.

Step 3, prepare a pot of cold water, steam it, take it out with gauze and put it on the chopping board, and seal the yellow rice bread tightly. Make noodles while it is hot (we call it cake cutting). At this time, cold water will be used, and you will find that yellow wheat is very hot!

Talk nonsense. In fact, we can eat the cake after it has been cut. We usually cook the food with it. I once saw a buddy in Datong, Shanxi, go to a restaurant and order a cucumber and eat a big piece with the cake. I admire him very much.

Step 4, knead the cut cake flour into a small note, and prepare stuffing. There are three kinds of stuffing that you often eat (1, just wrap the brown sugar stuffing directly. 2, leek potato stuffing, potato cut into small grains, leek chopped. Add salt, monosodium glutamate, a little soy sauce for seasoning, thirteen spices and sesame oil, and mix them and wrap them directly. 3, it is the bean stuffing that people eat most often. You can buy the bean paste stuffing directly, but it is not recommended to cook it yourself. It is best to use red beans because it is delicious! Don't say how to make bean stuffing. You didn't ask that!

Step five, put it aside for burning oil after wrapping. It is best to use linseed oil as the oil. The salad oil is not very colored and tastes less delicious than fried linseed.

this is what we do here, and it should be written in detail.

Fried cake is a traditional food snack in Northeast China, which is very popular among children in Northeast China. It is crispy and delicious outside, and the bean paste inside is sweet but not greasy. Nowadays, there are still many fried cakes in the streets, but most of them are made of glutinous rice flour or ordinary flour, which has a soft appearance and an oily smell, and they lose their appetite at first sight.

Let's share with you the practice of fried cakes. First, before making, soak the glutinous rice for about 16 days, slowly ferment it, grind it into paste, and put it into a sandbag to drain.

add appropriate amount of water to glutinous rice flour and knead it into dough. Stand still for half an hour. Pull into small pieces of dough, press into flour cakes, add appropriate amount of bean paste stuffing, wrap and flatten into flour cakes, put the flour cakes in an oil pan at 18 degrees, and fry until both sides are golden. Serve.

when frying, pay attention to the heat, not too big, so as to avoid the phenomenon that the paste is not cooked inside.

Add water to the glutinous rice noodles, mix the noodles and wake up for 4 minutes. When preparing the bean paste stuffing, the bean paste stuffing can be ready-made in the supermarket. You can also make your own bean paste stuffing. I bought it from the supermarket. When I woke up, I grabbed a pill from the noodle, then made it into a small cake, rolled the stuffing into a ball and wrapped it in the cake, and made it into a round noodle the size of a ping-pong ball. Finally, I fried the fried cake in an oil pan and finished it. The fried cake is golden and beautiful in color. It tastes crisp outside and waxy inside, and the filling is sweet, which is even more delicious.

I confess that I don't like fried cakes. They are too greasy to my taste, but I've seen people cook them. What a pot of oil! Crispy outside and tender inside. But I still can't get down!