Toast onions

1

Clean up the soybeans

2

The soybeans and the appropriate amount of water to make soy sauce

3

One part of the soy sauce filters out the soybean slag, the other part doesn't need to filter, and it's below for cakes and noodles

4

Pour flour into clean containers, pour warm soy sauce into flour with fresh filtered soybean and noodles, and mix it into large snowflakes

5

Squeeze the noodles to the surface

6

20-30 minutes with a shampoo or a clean tub

7

Take out the filtered soybean, squeeze out the soybean as much as you can, dry it up, and throw it in the clean pot

8

With a small fire and a patient tonic

9

When the slag gets dry and soft, it's back-up

10

Another pot, heat, oil, blow up the scent of a good onion head, then put it in a nice little onion section, and slow fire blow up the scent of onion oil

11

When it's hot, flush it into the soybean slag

12

Then we put herbs and sesame salt together, and we mix them into soy sauce

13

It's time to take out the noodles, split them into the right sizes, open them with a cane

14

Scratch the onion on a good cake

15

From the end of the skin

16

When it's all rolled up, fix it up

17

Here's the trick, take a clean knife and cut the leather out of the middle, so you don't fold it in a little bit, it's easier

18

We'll cut the good faces together

19

Then we'll roll both sides together into a twilight

20

With a cane, it's soft, it doesn't have to be too hard, or it'll crush the face and affect the level and taste of the cake

21

Heat onions in the pans, put in the made cakes, make small fire, flip over in the middle to prevent burning

22

When the skin's yellow, it's ripe when it's in the middle

1. The soy milk used for kneading dough does not need to be filtered; keeping the bean dregs not only adds nutrition but also reduces the gluten strength of the flour, making the crust softer and more delicious. 2. The process looks complicated, but you don't need to do everything at once. I combined the steps to make the whole process clearer. For instance, you can fry some bean dregs beforehand and set them aside, and similarly, prepare some scallion oil in advance. 3. Be patient when frying the bean dregs and simmering the scallion oil, and pay attention to controlling the heat. 4. Adding a little onion when simmering the scallion oil will make the scallion aroma very strong. 5. When making the scallion pastry filling, pouring the hot scallion oil into the bean dregs can bring out more fragrance. 6. Do not apply too much force when rolling out the prepared dough, to avoid compacting it, which makes layering difficult and results in a poor texture. 7. Finally, brush the pancake with scallion oil during the pan-frying stage to make it more fragrant.