Cooking Steps

1. 

   Step1:Add 2 grams of salt into flour. Pour in hot water and stir with chopsticks while pouring. Flour has different water absorption. Water needs a small amount of water for many times. After mixing flour into floccules, stop adding water. Then knead into dough. Knead good dough to achieve the degree of three light. Dough light. Hand light. Basin light.

2. 

   Step2:Then cover with plastic wrap. Leave aside for 30 minutes. Let the dough wake up. Relax.

3. 

   Step3:When we wake up, we cut the shallots into pieces for use.

4. 

   Step4:Take out the wake-up dough and put it on the silica gel pad sprinkled with dry powder. Knead it a little. Then divide it into 8 small dosage forms. Take a dose and roll it with a rolling pin. The thinner the roll, the better.

5. 

   Step5:Brush a layer of oil on the rolled dough. Sprinkle salt and chopped shallot.

6. 

   Step6:Roll the dough from the top and bottom to the middle. Hold the rolled dough tightly on both sides, and then stretch it a little.

7. 

   Step7:Then roll up from the left and right ends to the middle. Roll up and down the rolled two blocks of noodles. Gently press and pat them flat with your hands. Then roll them out slightly with a rolling pin.

8. 

   Step8:Brush a layer of oil on the pan and heat it. Put the pancakes into the pan over medium and low heat, and then cauterize slowly. When the golden bottom is on one side, turn it over and continue to cauterize. When the golden bottom is crisp on both sides, the pan can be fired out. Cauterize the two sides for about 2 minutes respectively. Pay attention to turning it frequently and do not paste the bottom.

9. 

   Step9:The scallion oil cake is crispy outside and soft inside. It's very fragrant. It's very good with congee and soup.