Chinese Food
Shredded scallion cake
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My mother taught me to tear the scallion cake by hand. Childhood taste. Eat for many years. Still feel that not enough. Last time I did it, my daughter said it was too fragrant. She shouted that she wanted to eat it. She also said, Dad is a super chef.. Good things should be taken out and not covered. Ha ha. I'll share with you today.
Cooking ingredients
Cooking Steps
Step1:Take 500g flour and put it into the basin. Add boiling water at the same time and stir with chopsticks. Wait until it is dry and warm and fluffy.
Step2:Knead into dough. Cover with warm cloth or plastic wrap and let stand for about 30 minutes. Take out and knead once.
Step3:In your spare time, cut the green onion into strips. Slice the ginger into thin slices. Cut the green onion into thin scallions for later use.
Step4:Put the oil in the pot. When the oil is just heated, put the scallion and ginger into the pot. Fry until it is slightly burnt yellow. Remove the scallion and ginger.
Step5:When you have enough scallion oil for the day, put all the rest into the bottle, and then cool the lid and put it into the refrigerator.
Step6:Take a small bowl. Add the onion oil just now. Then add some dry flour and five fragrance powder. Mix well with a brush.
Step7:Take out the dough and divide it into several equal sized preparations.
Step8:Roll the preparation into a pancake, spread the prepared scallion oil and sprinkle with scallion.
Step9:Roll up the face in one direction. It's thin. Take one roll. Pull the other hand. Try to make it as tight as possible.
Step10:Then roll the strip surface embryo inward, circle by circle into the shape as shown in the figure, and then flatten it.
Step11:Roll the flattened dough into a thinner crust. The cake embryo is finished. (as for my craftsmanship, it needs to be improved. Please forgive me.)
Step12:Use kitchen paper to stick oil. Wipe the pan once. Put the prepared dough into the pan. Fry it over low heat until it is scallion yellow. Turn it over. Fry the other side again. Fry both sides well before leaving the pan. (the photo is a little over heated. It's burnt. It's embarrassing.
Step13:This is the finished product of scallion oil cake. It's crispy and sweet. It's delicious. Are you already drooling? It's not too hard to make one.
Cooking tips:1. In order to prevent hand sticking, oil can be applied on the hand in advance when kneading the dough; 2. Surplus scallion oil can be put into a clean bottle and stored in the refrigerator. It can be used again in the next production. It is very convenient; 3. When rolling out the dough, the thickness should be well controlled. Too thick products have few layers and are not delicious; too thin and easy to break. The sales are not good; 4. The amount of salt and five spice powder is due to personal taste No. there is no unified standard here. There are skills in making delicious dishes.
