Oil residue garlic cake
Today is the weekend, and I'm not in a hurry in the morning as usual. Let's make Tong Tong's favorite cakes. I refined the fat from the crystal jelly a few days ago and put it in the refrigerator. I planned to use chopped green onion to make fried green onion cakes, but there are no more onions at home. The onions upstairs have only grown ten centimeters. Tong's father refused to let me pull them, so I'll use garlic sprouts instead of onions.
Recipe Recommendations
- flour appropriate amount
- warm water appropriate amount
- garlic sprouts appropriate amount
- salt appropriate amount
- pepper appropriate amount
- oil appropriate amount
- oil residue appropriate amount
Steps for Oil residue garlic cake
1
Chop the oil residue and chop the garlic sprouts.
2
Flour and moderate warm water.
3
Add salt to the flour and add appropriate amount of warm water, knead into a smooth dough, and wake for 15 minutes.
4
Put a small half bowl of flour in the bowl;
5
Put more oil in the pan and heat it up, add pepper and saute until fragrant.
6
After heating, remove the pepper.
7
Pour the oil into the flour while it is hot and stir to form a batter and make a crisp dough.
8
Roll out the awakened noodles into thin slices with a rolling pin and evenly apply the crispy noodles.
9
Spread over with oil residue and garlic sprouts, sprinkle with appropriate amount of salt.
10
Roll up the dough sheet from top to bottom into a long strip.
11
Form a circle and wake up for 5 minutes.
12
Use a rolling pin to slowly roll out the dough into round cakes.
13
Add the oily electric baking pan and fry the 2 sides until done.Oil residue garlic cake Make Tips
Summary: When making flatbreads with cracklings, you shouldn't roll the dough too thin. Otherwise, the cracklings will easily pierce through the dough, which doesn't look good. In the picture, the one on the left in the griddle was my first attempt; I rolled it too thin, and the dough was pierced by the cracklings. The one on the right was made later; having learned my lesson, the shape turned out pretty good, right? *-* Friendly tip: Although cracklings are tasty, they aren't healthy food, so it's better not to eat them too often. I don't eat them more than 3 times a year myself. *-*