Chinese Food
It's very thick and solid scallion flavored dough
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As a northerner, I really love the opposite food. All kinds of noodles, all kinds of steamed buns, all kinds of cakes. Not only are they not greasy, but also they often eat them. A day without pasta is like not eating. There is no sense of satisfaction of having a full stomach. The children at home are also pasta lovers. They can't be happy with a piece of steamed bread. Let alone the rougamo, the bun, the dumpling and the steamed noodles... This is the so-called one side of soil and one side of people
Cooking ingredients
Cooking Steps
Step1:Put flour and dry yeast in the mixing Basi
Step2:Add water and stir into a floccule without dry flou
Step3:Knead into a bal
Step4:Close the lid and put it in a warm place for fermentatio
Step5:Only the green part of the shallot. Choppe
Step6:Salt and oi
Step7:Mix well for later us
Step8:Knead the dough again and roll it into a big round cak
Step9:Put on the prepared onion. Sprinkle some dry flou
Step10:Spread the scallion and dry flour wel
Step11:Fold the pancakes in hal
Step12:Roll it out. Repeat the process of spreading scallion evenly and fold it in half, then roll it out 4 to 5 time
Step13:Repeat the process of spreading green onion in half, rolling it open and spreading it again. Arrange the shape of the cake and put it into the pan
Step14:Cover the bed with a small fir
Step15:Turn it over when it's golden on one side. Continue to light the Kang slowly until the whole cake is ripe
Step16:Beautiful colors on both side
Step17:Out of the pot. I can't wait for it to cool down and I can't wait to cut it. This thickness is really gratifying.
Step18:Take it up. Be down-to-earth. Let's eat.
Cooking tips:1. The process of noodle making is the same as that of steamed buns. The time depends on the amount of dry yeast used and the temperature during fermentation. At the beginning, if you don't have a good command, you should observe more. If you do more, you will have experience. 2. The cake is very thick. You must fry it slowly on a small fire to prevent the surface from being cooked or even pasted inside. 3. Repeatedly roll out and sprinkle the scallion in half, then roll out and sprinkle the scallion again and then fold it in half. This process is to make the scallion evenly distributed. Because the cake is very thick. If you only sprinkle once, there are only scallion in the middle. Both sides are very thick The thick edges have no taste. It's not so delicious. There are skills in cooking.
