Garlic cake with oil residue(you zha suan xiang bing )

Garlic cake with oil residue

Introduction:

"Today is the weekend. In the morning, I'm not as busy as usual. Let's make Tongtong's favorite pancake. A few days ago, I made the fat scraped by crystal skin jelly. I put it in the refrigerator. I planned to put scallion in the refrigerator to make fried scallion pancake, but there was no scallion at home. The scallion on the floor only grew ten centimeters. My father didn't let me pull it out, so I used garlic instead of scallion."

Production steps:

Step 1: cut up the oil residue and garlic seedling.

Step 2: flour and warm water.

Step 3: add salt into the flour, then add some warm water, knead into a smooth dough, wake up for 15 minutes.

Step 4: put half a bowl of flour in the bowl;

Step 5: put more oil in the pot to heat, add pepper and saute until fragrant.

Step 6: heat and remove the pepper.

Step 7: pour the oil into the flour while it's hot and stir it into a batter to make pastry.

Step 8: roll the dough into thin slices with a rolling pin and evenly spread the pastry.

Step 9: cover with oil residue and garlic sprouts, sprinkle with salt.

Step 10: roll the dough up and down to form a strip.

Step 11: round and wake up for 5 minutes.

Step 12: roll the dough slowly with a rolling pin to make a round cake.

Step 13: put in the oiled electric cake pan and fry 2 noodles.

Materials required:

Flour: right amount

Warm water: moderate

Garlic sprouts: right amount

Salt: right amount

Zanthoxylum bungeanum: right amount

Oil: right amount

Oil residue: appropriate amount

Note: Summary: the dough with oil residue can't be rolled too thin, or the oil residue is easy to pierce the dough, and the shape is not good-looking. The one on the left in the cake pan is the first one I made. The thin dough is pierced by the oil residue, and the one on the right is done later. I learned a lesson, and the shape is not bad, I don't eat more than three drops a year*_*

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: onion

Chinese PinYin : You Zha Suan Xiang Bing