Onion cake

1

Raw materials

2

A little bit of water is added to the flour, and it's tumbled to dry powder。

3

Scratched into a smooth noodle and covered with a shampoo for 30 minutes。

4

Onion wash。

5

Take onion leaves, cut them into small onions, and put them in small bowls。

6

Add a proper amount of pepper powder to the onion flower。

7

Add an appropriate amount of chalk to the onion flower。

8

Onion flowers are added to the fragrance。

9

Smash even。

10

The pot is hot, and a proper amount of peanut oil is burned so that it can see light smoke。

11

The hot oil is imported into the onion flowers and can smell the strong onions. If you like, you can add sesame。

12

Woke up the good face into two millimeters thick pancakes。

13

Onion oil is evenly painted on pasta. More onions will be more fragrance, a little less cut。

14

From one side, the pasta starts to roll, while the pasta is curled up, the face will be thinner, the pies will be better, the cakes will be soothing。

15

The rolled noodles are divided into a few rolls, and they are crushed into pies with their hands for 15 minutes。

16

After 15 minutes of awakening, the hand-pressed pasta was twice as big as the original, about three or four millimeters thick。

17

The good pasta wakes up a little bit, the pot starts to burn, and a little oil is added. It's hot and it's in the pastry, and it's on fire。

18

To be transparent on the surface and to be covered and turned。

19

A little less oil can be added when you turn over, and the cakes will be particularly corky. When there's gold on the surface about a minute, get out。

20

Taste level one。

1. Medium-gluten flour is best. My family uses Shandong-produced "Da Fu Hao" flour, which has very high gluten strength. When using such high-gluten flour, try not to knead or roll it excessively, and increase the resting time appropriately. This prevents the pancake from becoming too hard and affecting the texture. 2. Do not make the dough cake too thin, otherwise it will lose its texture. Being crispy on the outside and tender on the inside is the key. 3. Use high heat throughout the process. Flip when it changes color to ensure it is cooked while remaining crispy on the outside and tender on the inside; it will not taste good if cooked for too long. 4. When rolling with the scallions, you can divide it into small individual dough cakes first to avoid oil leakage. However, I find rolling one large piece saves trouble. Besides, since it is a scallion pancake, it is normal for some oil to come out, and it actually saves oil during frying.