Soy Sauce Cake
by Gourmet Little Flying Fish
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Boil 1/3 of the noodles with an appropriate amount of flour and boiling water
2. The remaining half is mixed with cold water, and then all is stirred into flocculent
3. Then mix into a smooth dough, cover with plastic wrap and proof for 30 minutes
4. Chop some chopped green onions when you wake up
5. Cut some onions, scallions, small scallions and tie two pieces of ginger to prepare the scallion oil
6. Put the oil in the pan, add the sliced onion, green onion, green onion, ginger slices, and fry slowly until golden brown, and the scallion oil is ready.
7. Let the scallion oil cool and pour it into the container for later use
8. Adjust the sauce: 1 part of Pixian bean paste, 1 part of sweet noodle sauce, 1 part of hoisin sauce, 1 part of garlic chili sauce, 1 part of tomato sauce, 1 part of beef diced (the beef diced is the beef diced in the beef sauce I made last time. If there is no ready-made one, you can buy some beef or pork, chop it into pieces, and then stir it together to prepare the sauce (there is also a sauce method; peanut butter, sesame sauce, sweet noodle sauce, hoisin sauce, each amount)
9. Pour proper amount of oil into the pan and fry the pepper and star anise on low heat, then remove after fry
10. Then pour all the mixed sauce and gravy into low heat and stir-fry slowly (if there is meat that has been chopped in advance, put some onion and minced garlic on the meat and fry until fragrant, then pour in all the sauce)
11. Then pour in the right amount of cooking wine and stir-fry the red oil and aroma of the mixed sauce
12. Then add the right amount of oyster sauce, sugar, cumin powder and a little salt. After frying, pour a few drops of sesame oil on the pan, and the sauce will be ready.
13. Stir-fried sauce and serve
14. Knead the soaked noodles into long strips
15. Divide into several doses
16. Take a potion and roll it into a big circle
17. Spread a layer of scallion oil evenly, sprinkle a little salt and pepper
18. First fold it from the top
19. Then take the folded first layer and fold one layer from back to front
20. Repeat the layering and proofing for 20 minutes (the longer the proofing time, the longer the ramen will be pulled)
21. After waking up, press a deep seal with chopsticks in the middle
22. Then pull both ends and stretch it
23. Then roll two faces
24. Just press one side against the other side.
25. Press flat for ten minutes
26. After proofing, roll out into a piece of random size
27. Put the bottom oil in the pan and fry the cakes on low heat until golden brown on both sides
28. Sprinkle a layer of sauce on one side, sprinkle with chopped green onion and sesame seeds, fry for a few minutes and it will be out
29. Fry it out and cut into pieces, the finished picture
30. Finished picture
Buy on JD
Buy on Amazon