Chinese Food
Stage 83 scallion oil cake (extra details)
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Scallion oil cake is a staple food in the northern region. Generally, fast food restaurants and roadside stalls will appear for a long time, but it is not only the local stalls that are grounded, but also the elegant hall. When it comes to the high-end restaurant, the price is not cheap... How can we make scallion oil cake full of color, flavor and taste? My understanding is that (not necessarily true) - color - color should be as golden and yellow as local gold. Among them, there should be some new green with Scallion embellishment. Does it look like literature and art? Only in this way can it look like fragrance - just as the name suggests. The flavor of green onion should be rich. If there is only a faint taste of white noodles, it's better to eat steamed bread. After all, steamed bread is more soft, isn't it? The taste - salty is just the right benefit. Besides the flavor, it has to be fragrant Obviously feel the outer brittle and inner soft layer. Although the hard and tired cheeks can thin the face, they are not pleasant. How can I do it? Let's look down.
Cooking ingredients
Cooking Steps
Step1:First, wash and dry half of the green onion, control the water or dry it (fried oil is needed to avoid scalding). Separate the green onion from the green onion. Cut the green onion into shreds. Chop the green onion into pieces
Step2:Put the chopped green onion, such as salt, thirteen joss sticks, baking soda, salt and thirteen joss sticks, to follow up each person's taste and adjust it appropriately ~ baking soda only needs a green bean without hair soaking
Step3:Mix well, marinate and seal
Step4:Dry the pot without water. Put in cold oil. Fry it slowly with Scallion shreds. Turn it over from time to time. Otherwise, it will be heated unevenly
Step5:It's completely waterless but not mushy. I'm afraid it's mushy, so I took a picture in advance. Drain out the scallion oil for use. You can discard the scallion shreds. You can also save them for noodles with scallion oil. If there is a better way to deal with it, you can also leave a message to tell me
Step6:Mash flour and warm water (no need to scald for the same temperature), as well as pickled shallots into dough. (chopped green onion can be kneaded in advance. It's softer and more suitable for dough.) knead more and wake up noodles for at least 20 minutes. The wake up noodles will expand well. The taste is also better. Why didn't you put chopped green onion? Because I'm the rest of the dumpling dough
Step7:I knead the dough and onion again ~ in fact, I also recommend this method. Use it at noon after breakfast or at noon and at night. This way, the dough has good extensibility. You don't need to knead it hard. Another way is to mix more flour at one time. Then, you can throw it into the refrigerator in small pieces. Take it as you eat. Refrigerate it when you eat it in a day. Freeze it when you can't eat it. I often do this. The taste is not damaged
Step8:It's a mixed state. The dough is as soft and hard as the earlobes? Take baby's water as the standard ~ ~ the water given may fluctuate a little. Because the water content of green onion may be different ~ please adjust it flexibly~~
Step9:Roll out the dough. Try to be as rectangular as possible. It's ok if it's not square. It's about 0.50.8cm thick
Step10:Drench it with boiled scallion oil ~ you don't need to use it all. Learn to live a life. Darling ~ it's suggested to lay a piece of oil paper before this step. In this way, it's easy to operate and clean. It's highly recommended. You will know later that there is a reason
Step11:Spread evenly with oil brush. Give Wa
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Cooking tips:If you use Part 7. After waking up, put the onion into pieces. At first, there will be a bad fusion phenomenon. It is normal. Knead more for a while, you can make delicious dishes with skills.
