A list of the contents of this article:

What does the oil pile do?

1. Pour the right amount of oil into the pan and heat 80%. Use chopsticks to reach into the oil pan. There are dense bubbles around the chopsticks. Turn off the heat and put the powder one by one along the edge of the pot. Turn on a small fire, deep-fry both sides until golden yellow float, and continue to fry for a while. 1 clip one with chopsticks, if it recovers immediately, it means it's almost blown up (about 8 minutes). When frying a pan, turn on a big fire. 1 make a loving heart. 1 finished product.

2. Pour the glutinous rice flour around the basin, pour the sugar into the center, pour a small amount of boiling water, first melt the sugar, then pull the powder to the middle, stir with chopsticks, slowly add the water edge and stir. After the glutinous rice flour becomes a lot of granules, knead it with your hands until the basin is smooth, and the surface of the powder is also very smooth, knead for another two or three minutes. Leave it for ten minutes.

3. Mix 150 grams of glutinous rice flour into dough in clear water and boil it in boiling water, then add 350 grams of raw glutinous rice flour and 100 grams of sugar to knead into dough for leather. Brown sugar and caramel add some water to boil into a gelatin solution, add popcorn, peanut kernels and sesame kernels and mix well into stuffing, and press into small balls while hot. Take 55 grams of leather surface, wrap 750 grams of stuffing, rub it into a circle, sprinkle with a layer of water, stick with a layer of sesame seeds, that is, fry into a pile of raw blanks.

What do you do with the oil pile? What's the recipe?

1. The stuffing includes peanut candy, coconut paste, minced beans, wax gourd candy, shredded coconut, sesame, diced meat and wax gourd sugar, etc., then sprinkle sesame on the skin of dumplings and deep-fry them in an oil pan, preferably coconut oil or peanut oil. When deep-frying, fry constantly to make it thick and thin, round and symmetrical, pick it up a few minutes later, cool for a while and then fry again, so four times, until the skin is golden.

2. The formula of glutinous rice cake is basically similar, the only difference is that pumpkin cake replaces water with pumpkin. Slowly pour the sugar water into the basin and stir well. Mix into a medium soft and hard dough with a smooth surface, then cover with plastic wrap and let stand for 15 minutes.

3. Mix 150 grams of glutinous rice flour into dough in clear water and boil it in boiling water, then add 350 grams of raw glutinous rice flour and 100 grams of sugar to knead into dough for leather. Brown sugar and caramel add some water to boil into a gelatin solution, add popcorn, peanut kernels and sesame kernels and mix well into stuffing, and press into small balls while hot. Take 55 grams of leather surface, wrap 750 grams of stuffing, rub it into a circle, sprinkle with a layer of water, stick with a layer of sesame seeds, that is, fry into a pile of raw blanks.

4. Raw material formula: 900g of wet glutinous rice noodle, 480g of fermented glutinous rice noodle, 300g of bean filling, 200g of sesame kernel, 20g of sugar-cured osmanthus, 200g of brown sugar, 300g of maltose, 1000 g of peanut oil (150g of fried product) and a little baking soda. The production method put wet glutinous rice noodles and fermented glutinous rice noodles in a basin, add about 450 grams of hot water, brown sugar, sugar pickled sweet-scented osmanthus, baking soda, etc., mix evenly and mix into flour balls.

5. Pour the glutinous rice flour around the basin, pour the sugar into the center, pour a small amount of boiling water, first melt the sugar, then pull the powder to the middle, stir with chopsticks, slowly add the water edge and stir. After the glutinous rice flour becomes a lot of granules, knead it with your hands until the basin is smooth, and the surface of the powder is also very smooth, knead for another two or three minutes. Leave it for ten minutes.

6. Materials: 130g glutinous rice flour, 1000 ml edible oil, 1 egg, proper amount of water, 20g white sesame, 120g bean paste. Add the glutinous rice flour to the basin, add an egg and the right amount of water, knead the dough into a small dough of 65 grams, rub the dough round, then squash it, put in the bean paste stuffing, close the mouth, roll the dough to a smooth surface, roll it in the white sesame, and let it stick with sesame all over.

How to make a crispy oil pile?

1. Pour the glutinous rice flour around the basin, pour the sugar into the center, pour a small amount of boiling water, first melt the sugar, then pull the powder to the middle, stir with chopsticks, slowly add the water edge and stir. After the glutinous rice flour becomes a lot of granules, knead it with your hands until the basin is smooth, and the surface of the powder is also very smooth, knead for another two or three minutes. Leave it for ten minutes.

2. Mix 150 grams of glutinous rice flour into dough in clear water and boil it in boiling water, then add 350 grams of raw glutinous rice flour and 100 grams of sugar to knead into dough as leather. Brown sugar and caramel add some water to boil into a gelatin solution, add popcorn, peanut kernels and sesame kernels and mix well into stuffing, and press into small balls while hot. Take 55 grams of leather surface, wrap 750 grams of stuffing, rub it into a circle, sprinkle with a layer of water, stick with a layer of sesame seeds, that is, fry into a pile of raw blanks.

3. Heat 80% of the pan with the right amount of oil and stick it into the pan with chopsticks. There are dense bubbles around the chopsticks. Turn off the heat and put the powder one by one along the edge of the pot. Turn on a small fire, deep-fry both sides until golden yellow float, and continue to fry for a while. 1 clip one with chopsticks, if it recovers immediately, it means it's almost blown up (about 8 minutes). When frying a pan, turn on a big fire. 1 make a loving heart. 1 finished product.

4. Cooking oil: moderate amount (for frying) step: prepare the dough: in a large bowl, mix medium gluten flour, baking powder, salt and sugar well. Slowly add warm water and stir with chopsticks until the flour forms a floc. Then knead it into a smooth dough by hand, a process that may take about 10 minutes. After kneading the dough, cover it with a wet cloth or plastic wrap and let it wake up for 30 minutes.

5. Cooking: add enough water to the pot, boil the water and oil pile into the billet, boil it over medium heat until the water and oil pile floats and the skin is transparent, then you can fish out. Deep-fry: add a small amount of vegetable oil to another pan. When the oil temperature rises to 50% heat, pile the cooked water and oil into the oil and fry until the crust is golden and crisp.

Is there any delicious way to share the water and oil pile?

Superimposed noodles: stack two rolled noodles on top of each other and gently press them with chopsticks in the middle to make them stick together so that the fried Youtiao will have a classic "split in two" effect. Deep-fry: pour enough cooking oil into the pan and heat until the oil temperature reaches about 180-190 degrees Celsius. Fold the prepared noodles in half, stretch them gently, and then deep-fry them in hot oil.

Cooking: add enough water to the pot, boil the water and oil pile into the billet, cook over medium heat until the water and oil pile floats and the skin is transparent, then remove. Deep-fry: add a small amount of vegetable oil to another pan. When the oil temperature rises to 50% heat, pile the cooked water and oil into the oil and fry until the crust is golden and crisp.

Split and roll: divide the dough into small preparations and roll each into a round skin, the edge of the skin is thinner than the middle, so that the water and oil pile will have a uniform shape and taste better. Stuffing: stuffing can be chosen according to personal preferences, the common ones are red bean paste, sesame, peanuts and so on. When wrapping stuffing, make sure that the stuffing is evenly distributed, neither too much nor too little, so as not to affect the taste of the finished product.

Shuiyou pile, one of the special snacks in Zhuang Township, is a famous snack in Luoman Town, Liunan District, Liuzhou City, Guangxi Zhuang Autonomous region. It has been listed as the first batch of intangible cultural heritage items in this area. Raw material glutinous rice flour 2500g sweet potato 2000g white sugar 100g sesame 200g method / step first boil the peeled sweet potato pieces in the pot with water.

The practice of hollow oil reactor

Pour the glutinous rice flour around the basin, pour the sugar into the center, pour a small amount of boiling water, first melt the sugar, then pull the powder to the middle, stir with chopsticks, slowly add the water edge and stir. After the glutinous rice flour becomes a lot of granules, knead it with your hands until the basin is smooth, and the surface of the powder is also very smooth, knead for another two or three minutes. Leave it for ten minutes.

Fried Glutinous Rice Balls with Sesame, fried pile secrets are here, all hollow, do not crack do not retract, delicious than to buy.

The practice of hollow frying pile: first boil borneol sugar with the right amount of water to make sugar water. Knead the right amount of glutinous rice flour into balls, divide it into small pieces and boil it in sugar water. Pour the cooked pulp into a basin filled with glutinous rice flour. Add proper amount of glutinous rice flour and let cool. After cooling, you can knead the powder into a ball. Take part of the dough, stick it into thin slices, and print the dumpling skin size with a mold.

Heat over low heat, wait for the oil to be slightly hot, and put into the frying pile. After the frying pile is set, use a shovel to push the fry evenly from time to time. Ten wait for the frying pile to float slightly and begin to press it repeatedly with a shovel to each frying pile. Hollow point: the pressed fried heap will soon bounce back, continue to fry over low heat, press repeatedly, until the surface is golden, and the round bulge will take about 8 minutes. ) Ten fish out the fried heap and put it on a plate to control the oil.