Fried onions
By VicentaLakin
The way to do it is to look at the beauty of her, but it's really good, and I think it's better than the oil。
Recipe Recommendations
- flour 约300 grams
- yeast powder 2 grams
- baking soda 1/4 teaspoon
- boiling water appropriate amount
- cold water appropriate amount
- salt 5 grams
- onion leaves appropriate amount
- vegetable oil 约30ml
Steps for Fried onions
1
Onion leaves in cool oil。
2
The little fire slowly blew up to yellow leaves。
3
Drop the onions。
4
Put hot oil on flour and mix it quickly。
5
It's a mess of flour, and there's these little creeps。
6
Burn about a third of the flour with boiling water, cool。
7
Add yeasts, little sodas, salt。
8
A little bit of cool water, and a little hard noodles。
9
Hands in cold water。
10
And then you rub your face, just a little bit of the water on your hands into the dough. Because flour is poured with onion oil, the smell of onion is visible during the rubbing。
11
The last polished noodles were smooth and soft, but tougher than the oiled ones, with the refrigerator frozen and fermented overnight。
12
It's a nice pasta, not as good as my pasta. Because I did this for the first time, and I wonder if the flour was hot, I was also concerned that the pasta would not swell when it exploded in the back and that it would be superfluous when it actually exploded。
13
Noodle exhausts, stripes。
14
Split small pieces。
15
One round。
16
Put some oil on the surface。
17
Turn the noodles into a tortilla, put a hole in the middle, sort of like copper money。
18
All done, loose for a few minutes。
19
It is said to be more flaccid, with oil in the pot, burning to around 40 per cent heat, lower cakes, face down on the side with a stick. Small and medium fires slowly explode。
20
And you can see that the cake is swelling, so it's superfluous to say what I'm worried about。
21
Turn it over from time to time and blow it up to two。
22
It's good enough to suck the extra grease out of the kitchen paper, and the onion tastes better than the stick。