Fujian Snacks-you Bing
1.
Soybeans should be cleaned the night before and soaked in water.
2.
The rice is washed and soaked 5-6 hours in advance. (If you find it troublesome, you can also soak it with soybeans one night in advance)
3.
Mix the soaked soybeans and rice together. The amount of water still needs to be reserved, but not too much. Normally, the amount of water is just less than that of soybeans and rice. (Please refer to the thickness of soy milk which is ground below)
4.
Slowly add the mixed soybeans, rice and water into the refiner and grind.
5.
Soybean milk would be thicker than thinner.
6.
The soy milk after grinding is probably this kind of consistency.
7.
Add 2 tsp of salt to the ground soybean milk.
8.
Stir it with a spoon and let it stand for 3 to 4 hours. (If the amount is small, the standing time can be shortened)
9.
Then add 3 teaspoons of salt and 3 teaspoons of chicken essence to the paste.
10.
Add the right amount of chopped green onions.
11.
Continue to stir the soy milk evenly.
12.
Soybean milk is made.
13.
Turn on high heat, pour cooking oil into the pot, put the oil cake spoon into the pot and heat.
14.
When the oil temperature is over 180 degrees, take out the oil cake spoon from the pot, and pour a spoonful of soybean milk into the oil cake spoon.
15.
It is not recommended to pour too much soybean and rice milk, you can leave a little on the side of the spoon.
16.
Then put the oil cake spoon into the bottom of the pan, and you can see a lot of bubbles popping up. After ten seconds, the oil cake will slowly bulge and float to the surface of the oil pan. After the oil cake is fried to golden brown, turn it over and continue.
17.
The fried oil cakes are picked up from the pot to control the oil, and can be eaten after a little cooling.
18.
I made a lot of this amount, about 90 oil cakes were fried, you can try 1/3 of the amount!
19.
Finished picture.
20.
Finished picture.
21.
Finished picture.
Tips:
1. The ratio of rice to soybeans is 4:1, and the amount in the recipe is relatively large. You can adjust it according to this ratio. It is recommended to use stale rice, or go to supermarkets or shops to buy the cheapest rice in bulk, instead of using too expensive and too good rice.
2. Soybean milk is better to be thicker than too thin, otherwise it will not succeed. If there is no professional refiner, you can try a cooking machine or a wall-breaking machine and try to grind it as finely as possible.
3. The oil cake spoon is very important. It must be heated together with the oil. Do not rinse the oil cake spoon with water after use. Just wipe it clean with a paper towel. The oil cake spoon should not be wetted.
4. If you make a lot of oil cakes at one time, control the temperature and cool down completely after making them, put them in a fresh-keeping box or fresh-keeping bag, seal them, and then put them in the refrigerator to refrigerate. When you want to eat them, take them out and place them in the microwave to heat them up. Generally, it can be heated for 20-25 seconds. If you have more than one, try it yourself and adjust the heating time.
5. The saltiness of the oil cake can be adjusted according to your own taste, the amount in the recipe is for reference, and the amount of edible oil can also be adjusted by yourself.
6. Fillings can also be added in the middle of the oil cake, such as adding cabbage meat filling, or adding sea oysters. First, pour a layer of soybean milk on the oil cake spoon, and then add fillings. It is recommended not to put too much, and then Pour a layer of soy milk to wrap the filling. If you do it for the first time, I suggest you try the one without filling first, and then proceed with filling after success.
