Han people's pasta, the staple food in northern China, is more common in Shanxi, Hebei, Henan, Beijing and other places. Chicken wing cake slice is a famous dish in Shaanxi, which is made by a man in A Qing to please his wife. There is no historical research on the origin of fried cakes, but there is another name in Zhangzi County, Shanxi Province. In Zhangzi County, there is a poem by Mr. Feng Shiqiao, a famous calligrapher in Qing Dynasty, which describes "hiking in Lushan Mountain, the source of Zhanghe River is clear. Go down to Shizhe Village and enter the house to quench your thirst. The host served the hospitality meal and cooked the coarse grains carefully. " The stove mentioned is just fried cake.
The method of frying cakes is to cut cooked cakes into thin strips or filaments, and then stir-fry them with oil. It is divided into vegetable frying and meat frying. The former only uses mung bean sprouts as accessories.
Braised cake:
Hui cake is one of the traditional local snacks in Xinxiang, Henan Province, and it is very popular in Weihui. There are many kinds of stew cakes, including vegetarian stew cakes, shredded pork stew cakes and simple stew cakes. There are many ways to eat pancakes, which can be eaten directly, made into assorted fried cakes, lentil fried cakes, or stewed cakes. The soup is delicious and nutritious.
Large pieces of stewed beef were added to the red sesame seed cake, which was very enjoyable to eat. Stewed beef soup is also used to make broth to make the soup more delicious. But it doesn't matter without beef soup. You can also make delicious stew cakes with common seasonings-soy sauce and salt.
Difference:
Except for different regions, the ingredients of fried cakes and braised cakes are basically the same. In fact, the bigger difference between the two lies in the words fried and stewed. Both are common cooking methods, but their tastes are quite different. In short, frying is fast and fast, and the speed is unimaginable, while stewing is the secondary processing raw material. After changing the materials into knives or frying, it is similar to stewing with clear water or broth, but the varieties are more diverse and the taste is better than stewing. The final product is juice or starch added to thicken it, but the liquid does not flow, which is a major feature of stew.