Chinese Food
Scallion cake
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I didn't live in school before I went to junior high school. At that time, I picked up two mouthfuls of rice every morning and took a piece of scallion cake baked by my mother and ate it all the way. After I went to boarding school, I asked my mother to cook it every time I went home. Now I have fewer times to go home after getting married and having children. But as long as I eat scallion cake, I can remember my mother's taste. I made this scallion cake many times. I finally found out the following The delicacy of the official account is more delicious.
Cooking ingredients
Cooking Steps
Step1:Add some flour and water to make a smooth dough. Don't be too har
Step2:Turn the dough into thin pancakes. Pour some oil into the pancakes. Spread the pancakes evenly. Then sprinkle with scallion, salt and thirteen spices
Step3:Roll up the whole cake like thi
Step4:Then roll from one end to the other. Roll into a dough
Step5:Turn the dough into cakes again. Wake up about ten minutes
Step6:Pour the oil into the pan. When the oil is warm, put the cake into the pan. Cover the pan cover (make sure it's on medium heat. It's too big and easy to paste. It's too small and easy to dry the Kang). Turn the pan over when one side turns yellow. When the two sides are golden, you can get out of the pan.
Step7:You can use chopsticks to squeeze from the side to the inside all the time
Step8:In this way, it's obvious whether the level is obvious
Cooking tips:1. If you want to have a layer, it's like the sample roll above. My mother has another way to fold it like a quilt. I haven't tried this yet. If you are interested, you can try it. 2. Be sure to use medium heat. It's too big and easy to paste, too small and easy to dry. I delicacy delicacy and chowhound. More original food can pay attention to my official account.
