Oil cake

1

The soybeans are cleaned up and immersed in water overnight。

2

The rice wash is 5-6 hours in advance. If you're in trouble, you can soak with the soybeans one night earlier

3

Combining the bubbled soybeans with the rice, the water still needs to be kept, but it can't be too much. It happens that there is just no soybeans. (Reference may be made to the density of soymeal milligrams grown below)

4

The blended soybeans, rice and moisture are slowly added to the mill for grinding。

5

The soybeans are thicker than that。

6

It's probably this thickness of soybean milk after milling。

7

Add two small spoons of salt to the milled soy sauce。

8

Smash it evenly with a spoon and then hold it for three to four hours. (If it's less important to do it, it can shorten the time of static.)

9

And then three little spoons of salt and three small spoons of chicken。

10

Add a proper shredded onion。

11

Keep the soy sauce even。

12

The soy sauce is ready。

13

Start a fire, pour edible oil into the pot, and heat the tarcake spoon with it。

14

When the oil heats more than 180 degrees, the cake spoon is removed from the pot and a spoon of soy sauce is poured into the spoon。

15

I don't suggest a lot of soy milk, but a little bit of the spoon。

16

Then you put a spoon in the bottom of the pot, and you can see a lot of bubbles coming out, and in a matter of seconds, the cake starts to go up and up on the surface of the boiler, until it blows up to gold and turns on。

17

Fryed oil cakes are taken out of the pot for controlled oil and can be eaten with a little cooling。

18

It's a lot more than that. It's about 90 oil cakes

19

The finished chart。

20

The finished chart。

21

The finished chart。

The ratio of 1, rice and soybeans is 4:1 and the size of the recipe is relatively high, so that you can adjust to this ratio. Rice suggests using Chen rice or going to supermarkets and shops to buy the cheapest rice in bulk, rather than using too expensive and too good rice. The soybeans are not too dense, otherwise they cannot succeed without a professional grinder, so they can try the cuisine or wall breaker and grind it as thinly as possible. 3 The oil cake spoons are critical and must be warmed with oil, never washed with water after they have been used, just wipe them with paper towels, which are not wet. 4. If the oil cake is made at one time, the temperature is completely cooled and then sealed in a box or a bag, and then in a freezer, when you want to eat it, it is heated in a microwave oven for 20 to 25 seconds, and if you have more than one, try to adjust the heating. 5. Oil cakes can be calibrated to their own tastes, with the amount used for reference in the recipe, and with the amount of oil consumed. Six, in the middle of the tarpaulin, you can also add a pept, for example, cabbage, an oak, a soymeal on the cake spoon, and then a pept, so it is recommended not to put too much, and then a plume of soymete over the plume. If you do it for the first time, you'll have to try something empty, and then you'll be able to do it。