Super fragrant fully scalded onion oil cake(chao xiang quan tang mian cong you bing )

Super fragrant fully scalded onion oil cake

Introduction:

"The whole hot noodles are crisp outside and tender inside. The smell of fried scallion is more fragrant, with the smell of oil residue. It's really delicious!"

Production steps:

Step 1: raw materials. Heat the flour with boiling water and knead it into a dough. Let it stand for 20 minutes. Beat the oil residue into a paste with a blender and dice the scallion.

Step 2: stir fry shallot with 2 tbsp oil for half a minute, turn off the fire immediately when the aroma comes out. Add a spoonful of sugar.

Step 3: divide the dough into tablets the size of a ping-pong ball. Roll it into a wafer. Put a teaspoon of vegetable oil in the middle, add a little salt in the oil, mix well and spread the whole cake.

Step 4: apply a teaspoon of oil residue evenly, then add a teaspoon of onion.

Step 5: roll it into a tube, then coil it into a screw shape, and wait for ten minutes. Finish all the dough as usual.

Step 6: put 3 tbsp oil in the pan, heat up and put in the cake. Fry over low heat until yellowish on one side and turn over. Turn over and fry once more until both sides are golden. Then remove.

Step 7: finished product. The appearance is golden, crisp and fragrant.

Step 8: cut more mouth watering: fully scalded face is translucent, soft and glutinous. Take a bite, the smell is stimulated by the smell of scallion and oil residue, and the taste is pleasantly surprised by the fresh sweetness. It's really delicious!

Step 9: cut more mouth watering: fully scalded face is translucent, soft and glutinous. Take a bite, the smell is stimulated by the smell of scallion and oil residue, and the taste is pleasantly surprised by the fresh sweetness. It's really delicious!

Step 10: finished product. The appearance is golden, crisp and fragrant.

Step 11: finished product. The appearance is golden, crisp and fragrant.

Step 12: cut more mouth watering: fully scalded face is translucent, soft and glutinous. Take a bite, the smell is stimulated by the smell of scallion and oil residue, and the taste is pleasantly surprised by the fresh sweetness. It's really delicious!

Materials required:

Flour: 3 cups

Boiled water: one and a half cups

Minced green onion: a big bowl

Oil residue: one cup

Vegetable oil: right amount

Salt: right amount

Sugar: right amount

Note: Tip 1: the way of this cake is not like the general use of part of the boiling water and add cold water after scalding, but the whole use of boiling water. Dough feels a little thin, but it's one of the secrets of good taste. The cake is very soft and waxy. When you eat it in the second meal, it is still soft and tender. Remember to sprinkle dry powder when rolling to avoid sticking. Secret 2: stir fry shallot in oil first, and the aroma is stronger. But pay attention not to fry for too long. Turn off the fire at the beginning, and the waste heat will continue to work. Add a little sugar to make the cake more delicious. Secret 3: add the oil residue after boiling lard into the cake to improve the aroma. It is also a clever "waste utilization".

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: onion

Chinese PinYin : Chao Xiang Quan Tang Mian Cong You Bing