Lard and chopped green onion oil cake
I like to eat green onion pancakes very much at home, especially the special aroma of fried with lard, which makes me unable to let go... I can't help but swallow my saliva just by smelling that aroma ~~ and it's not very troublesome to make it. Our whole family likes to eat it. It's not greasy at all. Add a little white sugar to the faint sweetness of it, and it really leaves a fragrance on your lips and teeth! I highly recommend this dish.
Recipe Recommendations
- flour appropriate amount
- onion appropriate amount
- edible oil appropriate amount
- pepper powder appropriate amount
- salt appropriate amount
- white sugar appropriate amount
Steps for Lard and chopped green onion oil cake
1
Carefully cut the pig fat into small pieces.
2
Put the cut pork fat directly into a clean waterless wok and heat it over high heat.
3
Stir slowly and wait for the lard to come out of the pig fat. You can squeeze the pig fat with a spoon.
4
When the pig fat turns golden yellow, the lard is basically in the pan. Use a colander to scoop off the pig fat residue and pour the lard into a bowl.
5
Wash the green onions and cut them into pieces.
6
Put the flour into the bowl.
7
Stir the flour while pouring boiling water, like using chopsticks to mix dough until there is not much dry flour.
8
Pour some cooking oil into the hot noodles and stir well.
9
Add chopped green onion into the hot noodles and stir well.
10
Then stir in appropriate amount of Zanthoxylum bungeanum powder and salt and stir well.
11
Knead the dough for a while into a long strip shape.
12
Then cut into thinner sections. (approximately 1 to 1.5 cm wide)
13
Press them flat and pat them into a pie shape.
14
Use a small rolling pin to roll each round cake into a thin round cake. (Thickness approximately 0.2 to 0.3 cm)
15
Pour the prepared lard into the pan and heat it fully.
16
When the oil is hot, carefully put in a rolled cake, gently move the cake with chopsticks, wait for one side to turn yellow, turn it over and fry the other side.
17
After the reverse side has also turned golden, remove the oil cake and lean against the edge of the pan to control the oil. Put it on a plate and sprinkle with a little sugar while hot.Lard and chopped green onion oil cake Make Tips
Raw pork fat is relatively difficult to cut, so please be careful. When the oil is hot, pick up the dough and slowly slide it into the oil from the edge of the pan; be careful of splattering. Control the frying heat to ensure the bread browns without burning. It is best not to sprinkle too much sugar; add it to taste. The fried bread is best eaten hot, as it loses its crispy texture and unique aroma when cold. If you cannot finish it in one sitting, it is best to reheat it in an electric griddle next time; it works very well.