A lasagna onions
By VicentaLakin
pork oil, by definition, is the rest of the scum after pork has been refined. despite its appearance, the pig oil slag is an unseemly wreck. but the cuddly taste and the glitter satisfaction makes it no less delicious than the family elites of "ribs", "five flowers" and "rive ridge". a few days ago, some pig oil was refined, and naturally the by-product was the pig oil slag. i didn't figure out how to eat it, but i just saw bo's onions of lasagna, and i felt like the moths got caught up in it, so i made it. befriend's pie skin is dead noodles. i'd rather have pasta than dead pasta. personally, i think it tastes better and tastes more digestive, so i made it. and in the layered corsets of pies, cut by a small piece of slag and onions, the two intersect each other: i have you and i have you. an oily, fragranceful, absolutely perfect pair. and with a soft skin and a soft inside, it's really good to bite your tongue! the following amounts can make a kiosk about 24 cm in diameter
Recipe Recommendations
- wheat flour 300g
- quick-growing dry yeast 3g
- lard residue
- shallot a handful
- qingshui
- edible oil a little
- salt appropriate amount
- freshly ground black pepper a little
- salty and fresh
- fried
- an hour
- ordinary
Steps for A lasagna onions
1
Called flour and dissolved yeast powder in clean water for a few minutes
2
Combination of yeast water with flour into a smooth “3-sand-face group”, with a lid or a fresh membrane, for fermentation in warm and wet areas
3
Waiting for the fermentation time to start making the plaque. Prepare oil dregs, onions and so forth
4
Slags are to be shredded and particles are to be cut as small as possible
5
The onions are also shredded when washed
6
(a) Placing of oil sludge and onions in large basins, with salt, grounding of black peppers, mixing, backup
7
Flour fermentation to twice the size
8
Take out the fermented noodles, exhaust them and turn them into square chips. In the middle of a third of the skin, four mouths are drawn across (the location of four black segments), but be careful not to break. It was accidentally deleted, so I had to draw one instead
9
Put the pie on the skin and try to spread it evenly. A small piece of the lower right corner that does not need to be laid
10
(a) A small piece of skin in the lower right corner, to the left, and to the edge
11
(a) Turn a small piece of skin on the lower left corner to the right and squeeze the edge equally
12
(b) Crush the remaining skins of the last line up and tighten the edge
13
Repeat step 10-12, and finally fold the face into a square face
14
A small amount of dry powder is placed on the board, with light palms and flat noodles, and slowly and carefully split into squares or circles. There's no need to be too thin here
15
At the bottom, not hottening the pan, pouring into a little edible oil (slightly, the oil in my chart is down half)
16
Put the noodles in the pot, cover them, and then turn them into fire
17
after a little yellow and hard on one side, he flips over and then heats on the lid. repeat several times, until the cake is cooked to the ground, the two sides are yellow and the surface is brittle. my cake is about 24 cm in diameter, and the fire heats up for about 25 minutes
18
Take the cake out, put it on the paper in the kitchen, and suck it out a little bit
19
Cut, load, eat while it's hot。