Chinese Food
Scallion cake
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Cooking ingredients
Cooking Steps
Step1:Put salt, half teaspoon yeast powder, one teaspoon sugar, scallion and eggs in the flou
Step2:Add milk and white sesame. Stir to make a batter
Step3:It can be fermented in the refrigerator at night or at room temperature for one hour; put in cooking oil after hot po
Step4:Pour in batter. Let it flow evenly all around
Step5:Open a small and medium heat and fry it to the bottom to move the cake. Open a big fire and shake the pot constantly to prevent the bottom from burning. Pour the cake into another pan. Then pour the pancake back into the same pan from this pan. Or directly pour the pancake into another pan and continue to fry. Turn it over and it will be easy to finish
Step6:Turn on the fire again. Shake the pan to the other side and fry it till golden
Step7:Just slice the cake.
Cooking tips:1. How much water or milk do you put in the flour? It's very simple. As long as it's a flowing batter, it can't spread in the pot if it's too dry. It's too thin. The taste of the cake is not good. 2. After the batter is made, it should be dipped and tasted. If it's too light, it's better to add some salt or salt and pepper. 3. Seeing that there are more bubbles in the batter, it means that the fermentation is not so bad. It's OK to use the current high temperature for an hour. And you don't need to do anything in this hour Li. Continue to cook. If you are afraid of trouble, put it in the refrigerator at night. The next morning or at night, you can do it after work; 4. If you are afraid of frying the pancake, it's better to turn on a small fire. Because the pot is large, turning over the side is a problem (turning over the side directly if the pot is not big). Here's a trick for you. That's to pour the pancake into another pan and then knock it back. Or directly knock it back to another pan It's OK to continue frying in a pan. Just use your brain. There are skills in making delicious dishes.
