Fried leek cake, a home cooked pasta in Shanxi(shan xi jia chang mian shi jian lao jiu cai bing )

Fried leek cake, a home cooked pasta in Shanxi

Introduction:

"Today, we will make a Shanxi home cooked pasta" fried leek cake ". Materials, flour, leek, oil and salt, etc. can be used in making pancake, electric pancake or pan. The method of this pasta is as follows; "

Production steps:

Step 1: knead the dough with warm water.

Step 2: cover with a wet towel for 10 minutes.

Step 3: cut leeks, put sesame oil, salt and monosodium glutamate in them and mix well.

Step 4: take out the dough and roll it into a rectangle.

Step 5: then roll up the leek stuffing.

Step 6: divide the rolled dough into two parts and roll up the rolled dough by hand.

Step 7: roll it up from one end.

Step 8: roll the dough with stuffing, roll it flat and round, and the thickness is 0.5cm.

Step 9: roll it out and put it in the electric cake pan.

Step 10: cover the cake pan and cauterize it for a while.

Step 11: turn the cake over and oil both sides of the cake with a brush.

Step 12: after the oil is coated, both sides of the cake can be baked until golden, then it can be taken out of the pot and cut when eating.

Materials required:

Flour: 400g

Leek: 350g

Refined salt: right amount

MSG: right amount

Sesame oil: appropriate amount

Cooking oil: proper amount

Water: moderate

The characteristics of leek cake are: rich in color, crispy, golden yellow and delicious. Warm tips: 1. The dough should be soft. After kneading, you don't need to knead it and roll it directly into a piece of dough, because kneading will produce gluten and taste bad. 2. If you don't like leeks in summer, you can use scallion or chive to make stuffing. Using scallion is called scallion cake. 3. A little more evenly spread oil can play the role of frying. Frying is better than dry frying. The crisp skin is soft and tastes good. Big spoon of this Shanxi home cooked pasta "fried leek cake" is ready, for your reference!

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Shan Xi Jia Chang Mian Shi Jian Lao Jiu Cai Bing