Eyebrow crisp(mei mao su )

Eyebrow crisp method:

Raw materials for making eyebrow pastry:

8 kg of refined white flour, 500 g of bean paste, 900 g of cooked oil (about 300 g of actual consumption), a little vegetable oil.

Steps of making eyebrow crisp:

1. Wash the red beans and put them into the pot, boil them with cold water and a little alkali, and wipe off the skin with a sieve. Pack the bean paste in a cloth bag to remove the moisture. Put the bean paste and sugar into a bowl. First, smooth it with vegetable oil to avoid sticking to the pot. Then, dry the water with low heat, add osmanthus and stir well. Then, take it out and let it cool.

2. Take 300 grams of flour and put it on the chopping board to make a small nest. Add 70 grams of cooked oil and 200 grams of cold water to mix and knead until soft. Knead until it doesn't stick to your hands. Press the dough into a round flat shape, put it into the pastry, roll it into a long leather with a rolling pin, fold it into three layers, and then roll it out again. Finally, roll it into a long leather with a thickness of 0.3cm and 20cm, roll it into a long tube, and cut it into 28g with a knife.

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Eyebrow crisp

Meimaosu is a famous dish in Xuzhou District, Yibin City, Sichuan Province

It is a traditional pastry with the characteristics of Suzhou style. It looks like eyebrows, with distinct layers and crisp taste. The main raw materials are 1.8kg white flour and 500g bean paste. Seasoning cooked oil 900 grams, (actual consumption of about 300 grams), a little vegetable oil, etc., this snack is very delicious.

Brief introduction of eyebrow crisp

Practice 1

[dish name] eyebrow crisp (26 pieces)

[cuisine] Cantonese cuisine

[Characteristics]

[raw materials]

The main ingredients are 1.8kg white flour and 500g bean paste. Seasoning cooked oil 900 grams, (actual consumption of about 300 grams), a little vegetable oil.

[production process]

1. Wash the red beans, put them into the pot, boil them with cold water and a little alkali, wipe off the skin of the beans with a sieve, pack the bean paste in a cloth bag and squeeze out the water. Put the bean paste and sugar into a bowl. First, smooth it with vegetable oil to avoid sticking to the pot. Then, dry the water with low heat, add osmanthus and stir well. Then, take it out and let it cool.

2. Take 300 grams of flour and put it on the chopping board. Add 70 grams of cooked oil and 200 grams of cold water to mix and knead until it doesn't stick to hands and chopping board. Press the dough into a flat shape, put it into the pastry, roll it into a long leather with a rolling pin, fold it into three layers, roll it out again, roll it into a long leather with a thickness of 0.3cm and 20cm, roll it into a long tube, and cut it into 28g with a knife.

3. Stuffing and deep frying. Roll the skin embryo into a round skin with a diameter of 7 cm, support the skin with the left hand, scrape the stuffing into the skin with the right hand, fold it in half circle, and knead the edge of the mouth into a rope lace to form the crisp eyebrow embryo. When the cooking oil is heated to 40-50% with a frying spoon, put the raw embryo of eyebrow crisp into it and stir it until it floats. When the crisp is blooming, deep fry it with high fire (keep it white) to make eyebrow crisp.

Practice 2

Cuisine: local cuisine

Features: unique design, various tastes, crisp and delicious

Ingredients: 250g flour, 150g jujube paste, 1000g cooked lard (actual consumption: 125g)

Production: 1, 100g flour and 50g lard into dry pastry.

2. Take 150g flour, 50g water, 20g lard and 20g milk Then fold it from both sides to the middle, and roll it up from the outside to the inside. At the end, glue it with egg white, rub it gently, cut it into 20 small potions with a knife, flatten each potion into a circle, put the thin round skin on the thick side of the middle, and fill it with jujube mud to make dumplings Shape, and then fold in half, a corner into a part, pinch the edge tightly, and then pinch out the twisted lace. Then deep fry until ripe.

"Matchless" menu

Note: wushuangpu is a menu collection from the game Xianjian inn.

Type: staple food

Level: Level 2

Cost: 12

Price: 24

Ingredients: -

Cooking time: 10

Popular time: -

Introduction: it is made of cooked lard, water, flour and dough, folded repeatedly to make dough, wrapped with red bean paste, kneaded into rope lace and fried in high heat. The finished product is snow-white, the skin layer is silky, and the shape is like E-Mei.

Acquisition method: purchase from Tao Zi.

Another way

[raw material]: Yuansu (25g each). Appropriate amount of stuffing (bean paste stuffing, jujube paste stuffing).

[preparation method]: 1. Press the preparation slightly, the middle is thick and the edge is thin.

2. Put the stuffing into it and make it into dumpling shape. Use your fingers to make spiral lace on the edge of the closure. When processing, one end is sharp and the other is round. It looks like eyebrow, so it is called eyebrow crisp.

3. Put the green body into a 150 degree frying pan and fry it until it floats on the oil surface. Raise the oil temperature to about 180 degrees and fry it until the surface is yellowish. When it is crisp, it can be taken out of the pan.

[features]: the shape is like eyebrows, with distinct layers, and the taste is oily and crispy.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Mei Mao Su