Oil angle is a special snack in Guangzhou, eating oil angle means prosperity, how to make oil angle?

Fried oil horn is a traditional Cantonese New Year's snack. Because it is shaped like a "purse", that is, a wallet, it is a good sign that the wallet is full, so it is a necessary New Year's greeting. The oil horn is a Guangzhou specialty snack, eating oil horn means prosperity, how to make oil horn?

The first practice

Main ingredients: 7 eggs, 1000 grams of wheat flour, auxiliary ingredients: sugar, peanut oil, peanut paste and so on.

Weigh 1000 flour and prepare 7 eggs (I added two more eggs later but missed them). Break seven whole eggs. Add the egg mixture to the flour. Add the right amount of peanut oil (don't weigh it, add it from experience). Knead the dough, adding water when it's too dry, adding it slowly in small and small amounts. Take a small piece of dough, roll it out to a thickness of about 2-3 mm and stamp it with a round mold. Pull up the excess flour. Fry the peanuts, grind them into a peanut paste and mix with coarse sugar, this is the filling. Take a piece of dough and add a spoonful of peanut sugar filling. Knead it in half and pinch out the pattern. Heat the oil until 70% hot, add the croquettes, on medium heat, and fry slowly. After about 5 minutes, the surface becomes firm and light golden brown and can be picked up.

The second way to do it

Main ingredients: 500 grams of low-gluten flour, 2 tablespoons of lard, 5 tablespoons of sugar, 10 grams of white sesame seeds, auxiliary ingredients: eggs, 2 peanuts, 20 grams of shredded coconut, 5 tablespoons

Preparing in advance of the ingredients needed for the oil horn; peanut shells fried until brown and peeled, cut into pieces; white sesame seeds fried until golden brown; crushed peanuts, white sesame seeds, coconut and sugar in the ratio of 1:1:1 ∶: 1 ratio; start to make oil angle skin: flour, lard, egg mixture; slowly add the right amount of water, so that the mixture clumps; keep kneading until the surface is smooth, and then let stand for 10 minutes; will be reconciled with the dough rolled out thinly, with a mold to print out the round piece (you can also use the glass); start to wrap the oil angle, pinch the ends tightly, so that the filling should not be leaked out, according to the pattern of the oil angle; will be wrapped up on the side of the oil angle, heat the oil pot, ready for deep frying; first use high heat to heat the hot oil, into the oil horn, turn the heat down, turn the oil horn over and deep fry until evenly golden; remove the oil horn plate, you have completed a full of Guangfu characteristics of the oil horn.

The third way

Raw materials: 2 kilograms of flour, glutinous rice flour, half a catty of taro, 1 gram of grain, pork, the right amount of grain, eggs, 4/5 grams of grain, oil, the right amount of salt, the right amount of green onions

Mix with the flour and glutinous rice flour, mix with warm salted water; taro chopped, pork chopped into small particles, and then chopped with green onions. Scramble the eggs and set aside, then scramble the pork and set aside, then scramble the shredded taro, then put down the pork, eggs, and scallions and stir-fry until almost cooked; when the filling has cooled, you can begin to pack it. After wrapping, pour half a pot of oil into the pan, wait for the oil to boil, then put down the wrapped oil horns and fry them until golden brown, then you can serve.