Delicious sliced pork oil with Scallion(mei wei zhu you cong hua you bing )

Delicious sliced pork oil with Scallion

Introduction:

"At home, I like to eat scallion oil cakes, especially the special smell of frying with pigs, which makes me unable to let go I can't help swallowing when I smell that fragrance ~ ~ and it's not very troublesome. Our family like to eat, not greasy at all, plus a little white sugar, light sweet taste, really lips and teeth! I highly recommend this food. "

Production steps:

Step 1: cut the fat into small pieces carefully.

Step 2: put the cut pig fat directly into a clean and waterless frying pan and heat it over high heat.

Step 3: stir the fat and squeeze it out slowly with a spoon.

Step 4: when the fat turns golden, the lard is basically in the pot. Scoop out the fat residue with a colander and pour the lard into a bowl.

Step 5: wash the scallion and cut into pieces.

Step 6: put the flour into the bowl.

Step 7: stir the flour while pouring boiling water, just like using chopsticks and noodles, until there is not much dry flour.

Step 8: pour some cooking oil into the hot noodles and stir well.

Step 9: add scallion to the hot noodles and stir well.

Step 10: then mix in the right amount of pepper powder and salt, stir well.

Step 11: knead the dough for a while to form a long strip.

Step 12: then cut into thin sections. (about 1 to 1.5 cm wide)

Step 13: flatten them into cakes.

Step 14: roll each small round cake into a thin round cake with a small rolling pin. (thickness about 0.2 to 0.3 cm)

Step 15: pour the prepared lard into the pot and heat it well.

Step 16: when the oil is boiling hot, carefully put in a rolled cake, gently move the cake with chopsticks, turn it over and fry the other side after one side turns yellow.

Step 17: after the reverse side turns golden, take out the oil cake and lean on the edge of the pot to control the oil. Put it on the plate and sprinkle a little sugar while it is hot.

Materials required:

Pig fat: right amount

Flour: right amount

Scallion: right amount

Edible oil: right amount

Pepper powder: right amount

Salt: right amount

Sugar: right amount

Note: raw pig fat is difficult to cut, so be careful. When the oil is boiling hot, pick up the oil cake and slide it into the oil slowly from the edge of the pan to avoid being splashed by the oil. To grasp the frying heat, so that the cake color will not zoom. It's better not to sprinkle too much white sugar, according to your own taste. It's best to eat the cake while it's hot. When it's cold, it doesn't have soft taste and unique flavor. If you can't finish eating at one time, you'd better heat it with an electric cake pan next time, and the effect is also very good.

Production difficulty: ordinary

Technology: deep fried

Production time: three quarters of an hour

Taste: onion

Chinese PinYin : Mei Wei Zhu You Cong Hua You Bing