Onion lasagna
By VicentaLakin
No noodles, no soufflé, half of the flour is boiled with open water, half with warm water, large water content, and the pasta is cold and soft, soft, healthy and delicious, and simple, worth a try。
Recipe Recommendations
- ordinary flour 200 grams
- qingshui 160 grams
- green onion 1 handful
- salt appropriate amount
- shisanxiang appropriate amount
- edible oil appropriate amount
- salty and fresh
- melting
- an hour
- ordinary
Steps for Onion lasagna
1
Half of the flour is boiled with 80 grams of water, half with 80 grams of warm water, mixed up to dry powder particles, fine paste, and covered with a façade for more than 30 minutes。
2
Some dry flour is placed on the board, with fresh paste, with no tweezing, with a straight-up strip, and with an equal amount of pasta。
3
The pasta is made into waffles, oil, salt, onions。
4
Cut it from the centre to the edge and roll it at the end of the mouth。
5
Hold tight, head down。
6
Zip it, then do all the embryos, then cover the membranes loose for 10 minutes。
7
It's made of waffles, hot pans on the ground, oil, cake embryos, oil on the face, water locks。
8
The middle fire, the hard work, can be branded on two sides as thin yellow (fake, which can easily cause water loss and dry products). Before the boiler is lifted, the shovels are slashed from the inside, squeezed into the fowl, or the shovels are turned over several times, adding layers and softness。
9
It's soft, it's rich, it's cold。Onion lasagna Make Tips
Noodles are too long to be branded, and the fire is quickly branded as a little yellow on both sides, otherwise the finished product will be dry。