How to make oil fragrance for Hui people
Oil fragrance is one of the traditional Hui pasta dishes, especially in festivals or important occasions. It is crispy on the outside and soft on the inside, fragrant on the inside, and is deeply loved. The following is a compilation of the recipes about oil fragrance in the popular topics on the Internet in the past 10 days. Combining tradition and innovation, it provides you with detailed steps and data analysis.
1. Basic methods for oil fragrance
The production of oil fragrance is mainly divided into four steps: doughing, fermenting, forming and frying. The following are the specific operations:
| step | Operation Instructions | Things to note |
|---|---|---|
| 1. Harmony | Mix the flour, yeast and warm water in proportion and knead it into a smooth dough. | The water temperature should not be too high to avoid killing the yeast. |
| 2. Fermentation | Cover the dough with plastic wrap and let stand for 1-2 hours to twice the size. | The fermentation time can be extended when the ambient temperature is low. |
| 3. Forming | Divide the fermented dough into small dough and roll it into a round cake shape. | The thickness is uniform to avoid uneven heat during frying. |
| 4. Fry | The oil temperature rises to about 180℃, add the dough and fry until both sides are golden. | Control the oil temperature to avoid frying the paste or absorbing too much oil. |
2. Comparison of popular oil fragrance formulas on the entire network
Based on popular topics on the Internet in the past 10 days, we have compiled three common oil fragrance formulas and their characteristics:
| Recipe Type | Main materials | Features | Popular index (%) |
|---|---|---|---|
| Traditional oil fragrance | Flour, yeast, salt, water | Solid taste, original flavor | 45 |
| Milk and sesame oil scent | Flour, yeast, milk, sugar | Strong milky aroma, slightly sweet | 30 |
| Innovative oil fragrance | Flour, yeast, eggs, honey | Shrimp on the outside and soft on the inside, sweet but not greasy | 25 |
3. Frequently Asked Questions about Oil Flavor Production
Based on the popularity of netizens' discussions, the following high-frequency issues are summarized:
1. Why does the oily fragrance become hard?
Possible reasons: the dough is too dry, insufficient fermentation or long frying time. It is recommended to adjust the water volume to ensure full fermentation and control the frying time to 2-3 minutes.
2. How to make the oil more fluffy?
You can add a small amount of baking powder or eggs when kneading the dough, extend the fermentation time to more than 2 hours, and let stand for 10 minutes before frying.
3. How long can the oil fragrance last?
Store at room temperature for 2-3 days, and refrigeration can be extended to 1 week. Heat it in an oven or pan for a better taste.
4. The cultural significance of oil fragrance
Oil fragrance is not only a special Hui food, but also carries national culture. It is usually made on festivals such as Eid and Gurbang Festival, symbolizing reunion and blessings. In recent years, with the spread of social media, the practice and variants of oil fragrance have also become a hot topic, attracting more young people to try it.
5. Tips
1. When frying, you can use chopsticks to test the oil temperature: just insert it around the chopsticks and bubbling.
2. If you like salty mouth, you can add chopped green onion or sesame seeds to season. If you like sweet mouth, you can add honey or powdered sugar.
3. Newbie recommends starting with small parts to avoid wasting materials.
Through the above steps and data analysis, I believe you can easily make authentic Hui oil fragrance. Welcome to try and share your achievements!
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