Chinese Food
Scallion cake
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This scallion cake is my husband's favorite. For so many years, we have been far away from the ocean. We get together more often. Every time he returns home or I go abroad to see him, we often make it for him. A bowl of white porridge, a few scallion oil cakes and a few dishes can best satisfy his Chinese stomach.
Cooking ingredients
Cooking Steps
Step1:Knead the flour and warm water into smooth dough and wake up for about half an hour. If it's the next morning for the next step, just knead it a little. Knead it twice after cold storage and wake up, it's very smoot
Step2:Put the flour, lard and salt in the bow
Step3:Mix evenly to us
Step4:The wake-up dough is evenly divided into 8 parts. Apply oil to the operation platform. Roll out the dough into a rectangle. Roll it as thin as possibl
Step5:Brush the pastry evenly. Sprinkle with Scallio
Step6:Roll up the growth bar from top to botto
Step7:Coil up the sliver again. Relax for 15 minute
Step8:Roll the loose dough into a round cak
Step9:Put a small amount of oil in the electric cake stall. When the pot is hot, put the pancakes into the pan and fry until both sides are golden, and then the pan will come out
Step10:Fried scallion cake ~ ~ it's Crispy even if it's col
Cooking tips:1. When I make scallion pancakes, I usually refrigerate the dough after it's mixed. I'll continue the next morning. If it's very tight in the morning, I can roll out the pancakes and refrigerate them. In that way, I can take them out and fry them directly in the morning. The pancakes must be separated by oil paper. Otherwise, they will all stick together. 2. The dough is divided into 8 parts. It's only about 50g. It's relatively small. When you make it, you don't have to divide it according to this amount. 3. The amount of onion is also optional. You can put it more if you like it. However, there are skills for making dishes that are easy to roll and break the skin.
