Onion waffles

By VicentaLakin

Onion waffles
I'm not sure I've been able to make pasta two years ago, and I haven't been with you five times. Last time I made pies and noodles was too hard, I failed, I fought again today, and it was good to get someone's first compliment, and I'm finally confident, and I'll continue

Recipe Recommendations

  • flour 300 grams
  • green onion appropriate amount
  • sesame appropriate amount
  • sesame oil appropriate amount
  • salt appropriate amount

Steps for Onion waffles

  • Make Onion waffles step 0
    1
    I'll cut the onions into thin ends
  • Make Onion waffles step 1
    2
    We'll make flour into flour. We'll make it soft
  • Make Onion waffles step 2
    3
    Make the noodles a cake, the thiner the better。
  • Make Onion waffles step 3
    4
    A little perfume
  • Make Onion waffles step 4
    5
    Put the perfume away and put the pasta on
  • Make Onion waffles step 5
    6
    A little sesame
  • Make Onion waffles step 6
    7
    Put flowers and salt on your feet and spread them evenly
  • Make Onion waffles step 7
    8
    We'll roll up the cakes
  • Make Onion waffles step 8
    9
    It's a long note
  • Make Onion waffles step 9
    10
    And roll like this。
  • Make Onion waffles step 10
    11
    And then roll up the cakes, and choose the size appropriate for the pot, and if you like to eat soft, then be thick, and if you like to eat sweet, then be thin。
  • Make Onion waffles step 11
    12
    The boiler is hot, a little oil is put in, the bottom is even, and the cake is put in。
  • Make Onion waffles step 12
    13
    A little fire, about three minutes, then turn around, and then three more minutes, almost ripe。
  • Make Onion waffles step 13
    14
    They'll be cooked on both sides, and then they'll get out of the pot and cut into pieces。
  • Onion waffles Make Tips

    1. Be sure to have a low heat, otherwise it will be easy to paste and not easy to cook.
    2. The noodles should be soft, similar to the noodles used for making dumplings.

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