Peased onions
By VicentaLakin
Every time you drink the rest of the soybean, it's either steamed, or baked, you like to eat the pasta, it's the smell of wheat, it's the smell of soybean, it's the face of the bean, it's the onion, it's the onion. A lot of things are improved, and it's a new miracle, like this one, with onions, pepper powder, salt, oil, another taste in your mouth, salt, incense, soak, soak, sour, sour, sour, sour
Recipe Recommendations
- flour 500 grams
- white sesame appropriate amount
- yeast 5 grams
- white sugar 15 grams
- salt a little
- pepper a little
- sesame oil a little
- chives a little
- water appropriate amount
Steps for Peased onions
1
...preparation of raw materials, flour in containers, bean slag in, yeast, sugar, salt (the salt cannot be in direct contact with yeast)
2
With proper water and noodles, covering the film or curtains, fermenting in warmth
3
The fermented pasta removes the flat exhaust
4
It's split into two equals, covering the skin of the film for 15 minutes, the lax face, the stylish shape, the proper salt, the stick, the pepper powder, and then the fragrance, the onions
5
Roll-up strip
6
Started with a long strip, rolled into a wheel, and the other one was down there, and the film was loose for 10 minutes
7
when it's loose, flattened with your hands, a 1 cm noodle
8
It is covered with a proper amount of white sesame, which is then pressed into the skin with a cane
9
Pancake preheat, oil appropriate, put the cake in, cover it up and burn it
10
You can eat it when you've got a cut