Food Trivia: Oilhorn

Food Trivia: Yau Kok

What is Yau Kok?

Yau Kok, also known as Kok Chai, is a specialty snack of Guangdong Province, belonging to the Cantonese cuisine. Oil angle in various places with different tastes, the raw materials used are not the same, some are sweet, and then there are vegetables, the method is basically the same, is the use of different fillings, sweet package sugar, salty change into vegetables can be. In Guangdong New Year's Eve, the oil angle is indispensable.

Previously, there are still ten days before the Spring Festival, families will open the oil wok, fried fried heaps of oil angle. The reason for the opening of the wok and the frying of the oil is that the days of the coming year will be like the oil wok, which is rich and moist, rich and full.

The origin of the oil angle

To the New Year, the oil angle is the Guangdong people folk gift giving, entertaining guests must have New Year's food, the system of deep-fried oil angle first will be the flour plus eggs, lard (plus lard can be made into a crispy skin like lasagna, there are people who do not add lard, do not add the skin will be very crispy) made of angle skin, and good dough crushed into thin slices, with a round glass teacups or with the use of iron with the formation of a The dough is crushed into thin slices, and then molded into a round glass teacup or a tin mold to make a piece of rounded horned skin.

The filling is made by crushing fried peanuts in a glass bottle of rice wine, adding sugar, fried sesame seeds, and shredded coconut, and mixing well as a filling. Piece by piece into the filling wrapped into a half-moon corner, rounded edges pinched and twisted on the pattern, and finally put into the oil town fried to golden brown.

The meaning of the oil horn is to beg for the coming year's days are also like that oil wok like oil and moist, rich and abundant. Without some oil ware night at home, to the first day of the new year, other people's children's new clothes pockets are full of oil angle eggs scattered, while the family's but two bags empty, that would be too shabby. Therefore, whether rich or poor, to the night of the year, always open the oil wok, frying pile. The oil horns are either big or small to indicate the safety of the family.

Symbolism of the oil horn

The symbolism of the oil horn is auspicious: it is shaped like a purse, or wallet. It is filled with sesame sugar or bean paste or potato paste. It is a good omen that the purse is full.

How to make oil horn?

Main ingredients:

250g of low gluten flour, one egg, 10ml of lard (vegetable oil), 40g of sugar, 100ml of water. mix all the ingredients for the crust and knead it into a dough, then relax it for 30 minutes.

Ingredients:

Broken peanuts, grated coconut, sesame seeds (sauteed), young sugar. Mix all the filling ingredients first and set aside.

Making method:

1, divide the dough into equal parts, roll it out thinly and change the round shape with a round mold.

2. Wrap with filling. Fold in both sides, gather the edges, gently lock the edges with your fingernails all the way along the sides, and pinch to form a twisted rope shape.

3, heat the oil until the chopsticks will bubble when you put it down, then put the corner of the oil down to fry. Frying should be turned often, so as not to fry one side until scorched. The oil temperature should be controlled.

4, fried to golden brown on it, remember to strainer dry oil before serving.