Baked Scallion Pancake

Baked Scallion Pancake

Introduction:

"It's highly recommended because I'm a northerner, I grew up as a snack pasta, I have a special preference for pasta, I cook some mung bean porridge at noon in hot summer with onion oil cake. It's really a perfect match for acridine. Let's try it quickly. It's really grey and fragrant acridine."

Production steps:

Step 1: mix the noodles with warm water, cover them with gauze and wake up for about half an hour

Step 2: mix the noodles in warm water, cover with gauze and wake up for about half an hour

Step 3: clean and cut the scallion, add salt, chicken essence, monosodium glutamate, five spice powder, grab it by hand, heat the pot, add more oil, cook until it smokes, pour the oil into the scallion bowl

Step 4: knead the dough, knead it for a while and divide it into three portions

Step 5: roll the dough flat and thin with a rolling pin, sprinkle with scallion

Step 6: roll up

Step 7: divide into small sections, pinch both ends tightly, stand up

Step 8: press flat with your palm

Step 9: heat the pan, drain the oil, put the cake in

Step 10: fry until both sides are golden and OK, then the scallion oil cake is ready, with your favorite porridge and lunch

Materials required:

Flour: right amount

Shallot: moderate

Salt: a spoonful

Chicken essence: a spoonful

MSG: a spoonful

Five spice powder: appropriate amount

Note: the dough must be thin, and the heat must be low when frying, otherwise the outside is golden and the inside is not ripe

Production difficulty: simple

Technology: decocting

Production time: one hour

Taste: onion