Practice of oil dunes (practice of oil dunes in Shanghai)

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List of contents for this article:

• 1、How were the old oil piers made in the past
• 2、Tips for making shredded radish oil blocks
• 3、The three easiest steps for oil dumps

How were the old oil piers made in the past

Ingredients preparation (basic style) Ingredients: medium-gluten flour (ordinary flour), water (or egg liquid, milk to increase aroma); excipients: salt (seasoning), chopped green onion/leeks/shredded radish (add vegetables to increase the taste in some areas), baking soda/baking powder (optional to make the batter fluffy); tools: round molds (such as iron oil mound molds, spoons), oil pan, colander.

The traditional practice of old-fashioned Youdun is mainly based on glutinous rice flour and fried with different fillings. The practices vary slightly from place to place. The core steps include making skins, wrapping stuffing, frying, etc. Basic materials and tools Main ingredients: glutinous rice flour (or mixing a small amount of japonica rice flour to increase toughness), fillings (common sweet fillings such as bean paste and sesame sugar filling; salty fillings such as shredded radish and fresh meat filling), edible oil (rapeseed oil is better, the aroma is stronger).

The key to the old-fashioned oil mound method lies in the batter preparation and frying process. Although there are differences in different regions, the basic steps are similar. Preparation of ingredients 1) The main ingredients are medium-gluten flour and water, and egg liquid or milk can also be added to enhance flavor. 2) Auxiliary ingredients include salt, chopped green onion or leeks or shredded radish, vegetables in some areas to enhance the taste, and baking soda or baking powder to make the batter fluffy. 3) Tools require round molds, oil pans and colanders.

In the past, there were many ways to use old-fashioned oil dumplings. The common steps are as follows: Practice 1: Prepare ingredients: peel and slice white radish into shredded silk, sprinkle with salt and grasp well, let stand for 10 minutes to remove moisture, squeeze dry for later use; 200 grams of medium-gluten flour, add chopped green onion and a little salad oil, add appropriate amount of water to make batter. Mixing fillings: Stir the squeezed shredded radish into the batter and stir well.

Tips for making shredded radish oil blocks

1. After mixing shredded radish, shredded carrot, shredded shepherd's purse, and chopped green onion, add appropriate amount of salt, pepper and 1 tablespoon of green onion oil (or cooked oil). Pepper powder removes the fishy smell and enhances the aroma, and onion oil enhances the flavor. Mix well to make the filling even. Preparation of scallion oil (optional) Scallion oil can be fried with scallion segments and vegetable oil in advance until golden yellow, filtered and used to increase the aroma.

2. The method of making shredded radish oil stubs is as follows: Ingredients radish one piece of flour 200g Method/Steps Prepare batter Add water to stir the flour into a uniform batter for later use. The consistency of the batter should be such that it can be hung on a spoon. Handle shredded radish Peel, wash, shred, add a little chopped green onion and salt, stir well, and marinate for a while to make the shredded radish taste and release some water.

3. Wash the radish, slice it into silk, squeeze out the water, mix it into the flour paste and mix; wash the river shrimp and cut off the shrimp whiskers. Put the peanut oil into the pan and heat it until it is 70% to 80% hot. Put the oil slug horizontally into the oil pan to preheat it, take it out and pour the oil. Use a long-handled spoon to scoop some flour paste to fill the bottom of the mold, and put shredded radish on top. Add the dough into the center of the roka silk, lift it slightly with a spoon, and add a river shrimp in the middle.

4. Put shredded radish on top, add flour paste in the center of the carrot, lift it slightly with a spoon, and add a river shrimp in the middle. Then put the mold into a large oil pan and blanch it. The heat should not be too strong to avoid being burnt on the outside and raw on the inside. When the oil slug comes out of the mold and floats on its own and turns golden yellow, take it out and drain the oil. The product is golden yellow and oval in shape. It is used to dip in hot sauce and eat hot vinegar. It is delicious and crisp.

5. The practice of authentic shredded radish oil is as follows: First, the main ingredients need to be prepared, including white radish, flour, river shrimp, etc., as well as some seasonings such as salt, monosodium glutamate, chopped green onion, etc. White radish should be cut into filaments and squeezed out excess water. The flour needs to be added with appropriate amount of water and salt to make a batter, and let it sit for a while and then set aside. Next are the specific production steps. First, the mold needs to be preheated in hot oil to prevent sticking to the pan during frying.

The three easiest steps for oil dumps

1. Find natural light by the window and never backlight it. When composing, place the oil block at the intersection of the three-point line at the bottom left or bottom right of the picture, for the most comfortable vision.

2. The three easiest steps to make oil dumplings are as follows: Mix the batter Add a little salt and water to the flour and stir it into a yoghourt-like batter, and let it sit for later use.

3. Take the white iron mold as an example. The operating steps are as follows: Place the mold on the fire source and bake around the sides. Lay the mold flat and bake the bottom. Turn the mold over and bake the inside of the mold with fire. Bake until the material of the mold turns to a somewhat gray-white color. Bake to the color on the picture and remove. After putting the oil in the pan and heating it, put the mold into the oil pan. Blanch the inside and outside of the mold with hot oil.