Like glutinous rice cake and lotus root box, this sesame scorched leaf is also a snack my mother often made in my childhood memory. Seeing these sesame scorched leaves made by Lao Yang two days ago suddenly reminded me of my childhood.
I guess there will be many classmates like me who ate it in childhood. Now, I guess they haven't eaten it in many years? It just happened that my mother was helping me take care of the children, so working with my mother to make this scorched leaf is actually very simple. However, the food I ate in my childhood did not have these shapes. It was cut directly with a knife, but the taste was equally delicious, very crispy.
Crispy sesame leaves
By AlBailey
Recipe Recommendations
- salty and sweet
- fried
- half an hour
- simple
Steps for Crispy sesame leaves
1
Ingredients: flour, eggs, sesame seeds, salt (sugar);(I have too much flour, I can halve it and use an egg).
2
Add eggs, sesame seeds, and salt (sugar) to flour.
3
Add a little water and make dough.
4
Roll out the dough into a thin dough.
5
Use a cookie mold to carve the pattern, or directly use a knife to cut the diamond shape.
6
Fry in oil pan until golden brown.Crispy sesame leaves Make Tips
Huihui's Tips: ◎ Be sure to roll it out thinly for better taste; it will be very crispy; ◎ It fries very quickly, so watch it closely. Remove it immediately once the color is close to what you want, as it will darken a bit as it cools; ◎ Sweet or savory depends on personal preference; adding some chopped green onions makes it scallion-flavored, very fragrant and crispy; ◎ Since eggs are added, add a little less water when kneading the dough; ◎ If you can't finish them, seal them well and they can be stored for a period of time;