How to write a 600-word essay on Xiangning Oil Cake!

Ingredients for making Xiangning oil cake: 500 grams of flour, 600 grams of water, 150 grams of white sugar, 150 grams of mixed oil (animal oil and vegetable oil).

Introduction to Xiangning Oil Cake: The eighth day of the fourth lunar month is the ancient fair of "Jieyi Temple" in Xiangning County, also known as "You Cake Fair".

During the festival, in the county town of less than 1 square kilometer, there are as many as 30 to 50 oil cake stalls, both state-owned and collective. Those who attend the meeting enjoy eating oil cakes.

Some people in the countryside who are elderly or sick at home cannot go to the county town to attend the meeting, so they have to ask someone to buy a few bags of fried cakes to share the fun at home.

Xiangning oil cake is made of exquisite ingredients and unique production. It is one of the snacks in Yaoxiang.

It is famous both inside and outside the province for its sweet and crispy taste, and is deeply loved by the masses.

The characteristics of Xiangning oil cake: yellow, crisp, fragrant and sweet.

Teach you how to make Xiangning oil cake. How to make Xiangning oil cake: 1. Boil water in a pot until it boils. Pour the noodles into the pot. When the noodles foam, stir well with a wooden stick (if the noodles are hard, add an appropriate amount of water.

), when the hot noodles are no longer sticky, you can turn them over to the chopping board.

2. Use a clean wet cloth to spread out the hot noodles, and use chopsticks to cut into small pieces to deflate.

After the noodles have cooled, mix in 500 grams of hot noodles and 150 grams of dry noodles in two batches and knead evenly.

Drying for 2 hours when it is hot and stacking for 7-8 hours when it is cold can make the oil cake soft.

When wrapping the cake, mix and knead evenly in a ratio of 500 grams of hot noodles and 50 grams of dry noodles to keep the cake skin crispy.

3. Place a small, smooth iron piece on the chopping board. Use your palms to press the hot dough cut into dough into thin slices on the iron piece. Wrap it with sugar filling to form a cake base.

Flatten the cake base with a small iron piece, making it smooth and round, preferably 30 pieces per 500g of bread.

4. Put the oil pan on the fire. When it reaches about 100℃, add the cake base and fry it.

When frying, don't drop too much at one time, but flip it back and forth.

5. The fried cakes should be placed in a basket with air circulation.

Tips for making Xiangning oil cake: 1. Pay attention to the heat. If the oil in the pot splashes all over, it means the fire is too high. The skin will turn black easily, the sugar is difficult to dissolve, the frying is not done well, and the taste is not good. 2. The oil surface is stable and only bubbles are small.

If the heat is too high, the cake will peel easily and break, the sugar will flow out, and the taste will not be good; 3. The most suitable heat is when the oil is gently rolling and the cake floats when put in the pot.