Chinese Food

Cooking Steps

1. 

   Step1:400g flour + 300g warm water (the 300g here is about Oh, because the water absorption of different flour is different) can be put in 260g first. The rest can be adjusted slowly when remaining in the doug

2. 

   Step2:Use chopsticks to stir it into floccules. There is no powder at the botto

3. 

   Step3:Make a smooth dough. The rest of the water in the front is added in this step. It needs to be added a little. Wait until the added water is completely absorbed into the flour. If it still feels very laborious to knead, then add a little water. Continue kneading until it becomes a relatively smooth dough. After kneading, put it in the basin, cover it and wake u

4. 

   Step4:When it's time to wake up, you can make pastry. Dice the green onion. Soak the green onion in oi

5. 

   Step5:Pour in five spice

6. 

   Step6:Add sal

7. 

   Step7:Add flour and mix well until it is a bowl of paste

8. 

   Step8:Half an hour after waking up. Divide the dough into eight preparation

9. 

   Step9:Dip dry flour on both side

10. 

    Step10:As large as possible, as thin as possibl

11. 

    Step11:Paste with five fragrant onion oi

12. 

    Step12:Roll u

13. 

    Step13:Close u

14. 

    Step14:Roll into a lollipop agai

15. 

    Step15:Then thin

16. 

    Step16:Fry in a pan. No more oil. It's recommended to fry the first one and taste it. If the taste is not suitable, you can adjust it. For example, if it's light, you can add salt. But if it's too salty, you can't do it. If you add oil and onion and flour, you can't use up the five chives pastry

17. 

    Step17:Fried into two golden yello

18. 

    Step18:Circle by circl

19. 

    Step19:Layer by laye

20. 

    Step20:Eat i

21. 

    Step21:Cakes that are not eaten immediately can be separated by plastic wra

22. 

    Step22:Refrigerate it. Take it out when you need it. You can fry it directly