Chinese Food

Cooking Steps

1. 

   Step1:Take 500g flour from the main material. Mix it with 150g hot water to form floccules. There are some dry flour in the basin that need not be stirred deliberatel

2. 

   Step2:Add 200g cold water a little more. Stir with chopsticks in one direction until there is no dry flour in the basin

3. 

   Step3:Gently rub it with your hand. It will be very sticky. Don't make it into a ball. Apply a layer of vegetable oil on the surface and cover with plastic film for half an hour

4. 

   Step4:Prepare the pastry as well as the doug

5. 

   Step5:Mix 70g pastry with 3 g salt. Put vegetable oil into the pot and heat it to a smoking state. Pour a little into the pastry flour. Stir with a spoon while pouring in the hot oil

6. 

   Step6:Stir finely without particles. When it drips with a spoon, it will be in a ribbon. Put it aside for standby

7. 

   Step7:Chopped green onion for standb

8. 

   Step8:When the preparations are finished, the dough is almost hairy. Take out the dough and put it on the silica gel pad and knead it into a smooth dough. If it's sticky, sprinkle some dry flour. The dough is as soft as the earlobe

9. 

   Step9:Divide the dough into two parts. Roll it into rectangle shape. The thickness is about 5mm. Spread the pastry and sprinkle with scallion. I played a little smart. I mixed the shallots with the pastry. It was a bit hard to apply them late

10. 

    Step10:30% of

11. 

    Step11:Even cut into 9 parts. I know someone will count them. So I confess. My math is taught by the doorman. I cut 9 parts, and I cut 9 knives

12. 

    Step12:One copy of three. First make a circle with one disk. Then continue with the second disk. After three disk numbers, press fla

13. 

    Step13:Rolling into cak

14. 

    Step14:Put the bottom oil in the pot. Heat it over low heat until both sides are golden

15. 

    Step15:

16. 

    Step16: