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Bubble Yougao
source:Bureau of Culture and Tourism of Yanhu District Issue time:2019-11-06

Ruicheng Bubble Yougao was once a dish named “Jian Feng Xiao (disappear in the wind)”in the imperial kitchen, and then later became common food among people. In the early years of the Republic of China, Zhang Mao, a famous chef in Ruicheng, acquired the recipe and cooking technique, and passed it through generations. Bubble Yougao is made of wheat flour and lard as the main raw materials, with sugar filling wrapped in. It is processed by kneading dough, oil mixing, stuffing, frying and other processes. The end product shapes like a golden flower bud, bubble like a silver crown. It is luscious and sweet, with crispy skin and tender filling. Usually, we need to collect materials and leaven dough in advance. When frying, proper oil temperature is the key of a good taste. It is edible both in hot and cool, but it tastes better while it is still hot.

The filling of Hejin bubble Yougao is made of sugar, cinnamon, rose and peach kernel. The dough is a mixture of flour, boiling water and oil. Fry the cake with fillings wrapped in, pick it out while the bubble appears on the surface. A bite of it produces an enjoyable delight: sweet, crispy, soft and glutinous.