Chinese Food
Solar eclipse: dumpling skin and scallion oil cake
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If the dumplings are finished and there are still skins left, don't throw them. You can save time on the pasta. Just spread the pastry and scallion on it. Fry it in the pan until it's golden and crispy. In a while, you can eat the scallion cake that's crisped to the dregs. It's easy to make. It's not easy to eat. I think it's delicious when I eat it alone. I'm heavier. I'll dip it in some oil and stir it. It's salty, fragrant and crispy. No matter how tough your appetite is, it's enough. Today's scallion cake is for good night
Cooking ingredients
Cooking Steps
Step1:Wash and root the shallots. Cut the shallots into white ones and green ones. Cut the green ones into green ones. Set aside.
Step2:Take the scallion white and put it into the oil pan. When the scallion white is fried to the scorched yellow, remove it and discard it. Keep the scallion oil.
Step3:Pastry - take an empty bowl. Put in 50g flour and 2G salt. Mix well. Pour in 35g hot onion oil. Mix well.
Step4:Take 3 pieces of dumpling skin. Arrange them in order. The joints overlap slightly. Smear a thin layer of pastry. Sprinkle with scallion. I like scallion. Put more. Note - a little pastry can be applied on the overlap, so that the 3 pieces of dumpling skin are not easy to be disjointed.
Step5:It's rolled up in long strips, and then it's coiled into a circle.
Step6:Turn the end of the closure and pad it underneath.
Step7:Press flat with the palm of your hand, then roll thin with a rolling pin.
Step8:Take a saucepan. Pour in some scallion oil. Warm the cold oil in the pan. Put in the rolled scallion oil cake. Fry over medium heat until both sides are golden yellow. Take it out and put it on a plate. Dumpling skin and scallion oil cake are finished.
Cooking tips:There are skills in making delicious dishes.
