Scallion cake is a special snack in northern China, belonging to Fujian cuisine or Shandong cuisine. China's Fujian, Shandong, Northeast, Hebei and other places have this snack. It tastes fragrant and salty, and the main ingredients are flour and chopped green onion. It is a common food in street night markets.

Highlight: Many old Changsha people like to eat scallion Baba in the morning, which is delicious, oily and appetizing. Red Star Pengfei's scallion oil is crispy outside and crispy inside, fragrant and soft, and does not stick to teeth. You can also taste a strong smell of scallion oil, a must. Changsha Hongxing Pengfei Snack Catering Training School, which specializes in training and has trained many students, is worth your choice! ( 13 1-352I-8825)

The practice of scallions-

Raw materials: japonica rice, mixed with a small amount of fresh rice.

Dry grinding into powder, adding water to make paste, fermenting, adding appropriate amount of salt and chopped green onion, and mixing well.

Like fried shrimp cake and spring bean cake, onion oil Baba also has a special mold made of iron, with a round handle, a short iron bar in the middle and a hole in the middle of fried Baba. Changsha Hongxing Pengfei Snack Catering Training School, which specializes in training and has trained many students, is worth your choice! ( 13 1-352I-8825)

Fill the paste with salt and chopped green onion into the mold, scrape it flat and put it in boiling oil. When the gold Baba leaves the mold and floats to the oil surface, it is scallion Baba.

The biggest difficulty lies in the mastery of fermentation time. Some inexperienced masters don't have a good grasp of the fermentation time, either because the fermentation is not brittle and hard as a stone, or because of excessive fermentation, too much oil enters Baba, which makes people tired after eating it, but unbearable after eating it. Vendors will also post books because of excessive fuel consumption. Changsha Hongxing Pengfei Snack Catering Training School, which specializes in training and has trained many students, is worth your choice! ( 13 1-352I-8825)

Skill is nothing more than practice makes perfect. If you try more at home, you will naturally master the tricks of fermentation.

On the other hand, the best taste of scallion oil Baba is the skin, which is crispy.

If it is not crisp, the onion oil must be because the quality is not up to standard.

The "meat" inside is soft, and the onion in the "meat" is still green. If the "meat" is not soft and the onion is not green, it is also the reason why the quality has not passed the test.