Onion lasagna

By VicentaLakin

Onion lasagna
Cakes have always been made earlier and more staples, and onions are the most common to make early, simple and easy, without taking time. All kinds of pie are staple foods, long hours of cooking, time-consuming and especially slow cooking, making onion lasagna at noon, making them late and eating two large pieces of meat cakes for the hungry daughter。

Recipe Recommendations

  • flour appropriate amount
  • pork appropriate amount
  • onion appropriate amount
  • salt appropriate amount
  • lard appropriate amount
  • sesame oil appropriate amount
  • eggs appropriate amount
  • pepper appropriate amount
  • soy sauce appropriate amount
  • cooking wine appropriate amount
  • Jiang appropriate amount

Steps for Onion lasagna

  • Make Onion lasagna step 0
    1
    Materials: Flour pork onions, egg salt, old ginger-smelt pepper powder
  • Make Onion lasagna step 1
    2
    Practice: Onions washed and cut into onions; ginger cut off
  • Make Onion lasagna step 2
    3
    Pork chops to pieces
  • Make Onion lasagna step 3
    4
    Flour and pasta rubbing in and out
  • Make Onion lasagna step 4
    5
    Add salt, wine, ginger powder, old smoke, perfume, pepper powder, and oil to the meat
  • Make Onion lasagna step 5
    6
    One more egg, and you're gonna get your ass kicked
  • Make Onion lasagna step 6
    7
    It's made of a rounded pancakes with a squirm of pork oil
  • Make Onion lasagna step 7
    8
    I'll put a piece of meat on it and a piece of onion
  • Make Onion lasagna step 8
    9
    After the roll-up strip
  • Make Onion lasagna step 9
    10
    Snails
  • Make Onion lasagna step 10
    11
    A little flattening, a little twirling, and a little twirling
  • Make Onion lasagna step 11
    12
    A pan with a bit of pig oil, a shake, a smooth distribution of the oil, and a cake, until it's hard
  • Make Onion lasagna step 12
    13
    Turn it over and fry it on the other side, both of them in gold and yellow

    • Onion lasagna Make Tips

    Don't worry when frying, for fear that it will not be cooked if it is too big or thick. As long as you grasp the heat well and see that the outer skin is golden enough, the inside will be absolutely cooked.

    Be sure to fry slowly

    The meat filling inside can be exchanged for your favorite meat

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