Old Peking onions
By VicentaLakin
As a father of the North, we can't eat pasta for a day; rice is not enough. As I live in the South, I get used to the stomach of rice, and I get the feeling that I don't eat anything. When I was a kid, my dad used to cook me old Beijing onion cakes, but I can fix my stomach in the South. I can't imagine the triad of three years of natural disaster that my father's generation has been experiencing, eating last and last, usually coarse food, which is now our most nourishing. The choice of diet is more monolithic, and it's quite a happy thing to have a white bun, a white burrito egg, a meat dumpling on the New Year's Eve Dad is a northerner, making a very good pasta. Onion cakes will be available in 10 minutes. Every year, when you get in bed, your father makes pasta, noodles, pancakes, etc. of which the old Peking onions are the most popular! Today, we have only unexpected foods, not foods that we can't eat, and most of the nutrients are over-fed – pasta is suitable for Chinese stomachs, practices that are inherited from older generations, and changes that are appropriate to the nutritional needs of today's people. The onion cakes here are basically a continuation of the previous practice, but in doing so they want to be innovative. The skin was not rolled from the bottom to the top; the drums were rolled open. If you want to make it look like a boiler, you don't have to roll up the skin, you'll have to put a few layers of onions, oil and salt in one piece, you'll put out onion cakes, you'll eat them in small pieces, and if you want to be more expensive, you'll scratch them with your hand! This pristine eating is more of an old Beijing onion cake tastes delicious and fragrance
Recipe Recommendations
- flour 500 grams
- sesame oil 3 scoops
- white sesame 1 scoop
- oil 3 scoops
- yeast powder 2.5 grams
- shallots 1 vial
- pepper 1 scoop
- salt 1 scoop
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Old Peking onions
1
Prepare flour for 500 grams, yeast for 2.5 grams, with a little salt and salt, cool water to be added to the flour to be rubbed in a smooth paste, covered in a bowl with wet cloth for an hour. Onions wash and cut into onion flowers and put them in butterflies。
2
The noodles are ready. Keep rubbing your face until it gets smoother. Split the noodles into several. Spray the flour and put the flour on the tablet。
3
Take a noodle, the thinner the better. And when it is thin, its salt is even。
4
Spilled with salt and evened with soy oil。
5
The smell of onion onions is first added to the onion pan, and when you make onion oil, it must be light fire, so the onion tastes more intense. Onion flowers, onion oil, pepper powder。
6
Onion flowers, smelt oil, salt wrapped in skin. The surface is covered with white sesame。
7
Cuts into squares of equal size. You like a thick stack of two to three pieces, you like a thin layer of three to four pieces of skin。
8
Two methods are used: the first is the burning of a hot bottom pan (with a little oil or not) and the burning of onion cakes on both sides. The second is to make extra grease with a pan; I end up with an oven; the oven is preheated, and then in about 20 minutes, it's enough to bake to the surface in gold. After making onion cakes, you can use a brush to brush a thin layer of soy oil on the surface。