The first trick: easily make the perfect dough.

To make Q-flavored dough, the important step of "scalding noodles" is absolutely indispensable! The scalded dough will taste delicious and solid. Is there any secret recipe to make dough delicious? What should I do if I knead dough? Let's teach you how to save your dough!

Step 1 Mix the gluten powder and low gluten powder in the sieve according to the ratio of 1: 1. This is to make the shell have a better sense of exit. Of course, sesame powder, whole wheat powder, whole grain powder and other materials can also be added according to personal preference. After mixing all the powders, pour them into a sieve and sieve them.

Add salt

Adding some salt will make the dough taste more delicious, but remember to gently shake the steel basin after adding salt to make the salt evenly distributed. Of course, you can also add chicken essence or other seasonings to taste according to your personal preference. Ironing noodles

Boiled hot water should be poured into the flour. After mixing the hot water with the flour, leave it for about 10 minutes, and then knead it when the water is not so hot. The amount of hot water is about 60% of the weight of flour.

malaxation

Press down directly with your shoulders and knead the dough repeatedly with the power of your palm. Rub the dough into an oval shape with your fingers and knead it repeatedly until the dough looks smooth.

Wake up.

Put the dough in a steel basin and cover it with a wet cloth to keep the dough moist. Leave it for about 30 minutes to wake up.

The purpose of putting the dough for a period of time is to make the dough more elastic and make the cooked food taste better.

Dough forming

When the dough is smooth, gently press the dough in the steel basin with your index finger. When the dough can rebound automatically, the dough that can be used for molding can be taken out of the steel basin.

The scallion cake uses more than just onions!

After learning to make fragrant Q dough, the next step is to make a perfect crust and fry a fragrant shortcake! Don't worry, there is another trick to teach you to upgrade the delicious pastry. Who says onions must be put in onion cakes? Don't be limited by superficial names! How about "garlic cake"? Is fennel cake delicious? Cooking is full of creativity, as long as you like, anything can be!

Ylang onion

Yilan onion is beautiful in appearance, with long and delicate leaves and soft onion, so it tastes quite tender and sweet. Mainly planted in Yilan City and Wei Zhuang Township, irrigated by Lanyangxi. Yilan onion has a wide range of uses, especially when you want to present a delicate appearance, it is just right to use Yilan onion. For example, steamed live fish, which is common at banquets, can be seen in Yilan onions.

Beaded onion

The leaves of onion are very short, and the onion is quite strong, like a big bead, so it is also called "big head onion", "red head onion" or "oil onion". In fact, the most commonly used fried onion crisp is made of onion, so the aroma of onion is obvious to all! . Fennel fennel has a very special fragrance and is the best magician when seasoning! Cooking can use fish, and it takes a lot of effort! Making tomato salad is also delicious. Besides, frying with eggs is a perfect combination. It's just that fennel is only available in winter, because it is not planted in large quantities, and most of it is planted at home, so we have to look carefully when necessary.

coriander

Coriander itself has a special aroma, and adding it to the scallion cake crust can enrich the flavor of the cake crust. Coriander itself is afraid of water. Remember to drain the washed leaves first, then wrap them in paper, put them in plastic bags and refrigerate them in the refrigerator.

Hangju

Chrysanthemum is also suitable to be added to cake crust because of its unique fragrance. You can choose smaller leaves when picking, and the taste is more delicate. Because Artemisia annua is as afraid of water as coriander, it is necessary to drain the washed leaves first, then wrap them in plastic bags with paper and put them in the refrigerator for refrigeration.

Take care of your onions and let you know!

Of course, "onion" is the protagonist of scallion cake. So take good care of your onions, it is necessary! But how to choose onions and how to preserve them? Let us inform you!

The first trick to love onions: choose the right onion.

Onions should be strong, the leaves should be intact, the color should be green before they are fresh, and the shelf life should be long. Don't pick the yellow leaves, pick the soft onions that are about to fall, because this means that the onions are not fresh and are going to rot. The second trick to love onions: keep them fresh.

Wash it with clean water after you buy it, then remember to dry it or drain it, then wrap it in paper, tie it tightly in plastic bags, and then put it in the refrigerator for refrigeration. The shelf life is about one week. If the leaves turn yellow, it means they are not fresh at first, so we should use them up quickly. The third measure of love powder: give your onion extra points.

Before use, grab the onion segments with salt to remove water, so as to avoid excessive moisture when making the crust. In addition, you can drop some sesame oil and sprinkle some pepper to taste, so that the scallion cake will be more fragrant than others!

Just want you to relax!

Step 1 Knead the dough

After waking up, take out the dough and press it with your fingers to see if it will bounce gently. If you don't play, it means that the dough is still asleep, which is not enough. It will take some time to wake up. Take out the dough that wakes up QQ, knead it and pull it into strips.

Divide the dough. Divide the dough with a dough knife! Carefully and neatly cut the long dough into fist-shaped dough of about 1/4 with a dough knife for use.

Step 3: Take a small piece of dough with a thin rod and make a round cake crust with a stick. Starting from the center of the dough, push it outward evenly and forcefully, and then gradually knead the dough into a round crust with a stick.

Step 4: Remember to oil the crust to make it easy to knead. Don't miss the time of "oiling"! Dip a brush in salad oil or olive oil, put it on the surface of the dough, and then stick the dough with a stick. You will find that the stick is slippery and tastes better! Step 5 Sprinkle chopped green onion evenly.

After cleaning the onion, cut it into pieces and spread it evenly on the skin. Remember to sprinkle some salt at the same time, it will be more delicious!

Fold left and right

The dough sprinkled with chopped green onion needs to be proofed again 1 ~ 3 times to make the chopped green onion and dough blend evenly. Finally, fold the flat chopped green onion thin dough in half and put it away.

Step 7: Roll into a circle.

Roll the long dough into a circle from the inside out. Roll the dough into a circle, which is not only easy to place, but also convenient to wrap the unused dough with plastic wrap and put it in the refrigerator for refrigeration.

Level the pole.

Roll the dough into a circle to make a flat round dough.

There is a set of pancake skins!

Step 1 Apply evenly and pour oil.

After the pan is preheated, pour in a proper amount of salad oil or olive oil, and gently turn the pan so that the surface of the pan is evenly oiled.

Step two, set fire.

Turn on the medium heat and gently spread out the flat cake crust in the pot.

Turn over gently

Fry for about 1 min, and gently turn the dough with a spatula before frying. You must pay attention to the temperature at this time. If the pan is overheated, remember to turn it down or turn off the fire first to avoid frying the crust.

Perfect golden yellow

When the cake skin begins to appear golden yellow and the fragrance overflows, it means that the scallion cake in the pot is ready!

What's the secret to make my scallion cake crust smell better than others?

Onion itself is a kind of food with special flavor, especially after the onion is fragrant, the taste is even more charming. So when making dough, you can use fried onions instead of ordinary raw onions. When frying, you can also fry the oil in the pot with onion first. The secret blessing of scallion cake will definitely add points to its aroma and taste! Beef onion oil burrito

Ingredients: 250g medium gluten flour, appropriate amount of chopped green onion, appropriate amount of sweet noodle sauce, 4 onions and 2 cucumbers.

Braised beef tendon materials: 200g beef tendon, 4 shallots, 3 ginger slices, a little pepper, a little star anise, 5 laurel leaves, 150㏄ soy sauce, 50㏄ rice wine, 1500㏄ water.

Exercise:

1. Take out the pickled beef tendon and slice it for later use.

2. refer to the practice of dough in this question. After waking up, add chopped green onion and stick it into a round cake crust.

3. The second method is to spread chopped green onion evenly on the crust and then stick it evenly.

4. Fry the scallion cake skin of method 3 in medium heat for about 3 minutes until the cake skin is golden yellow and crisp, and then take out the pan.

5. Spread the scallion cake skin fried in the fourth step on the plate, pour a proper amount of sweet noodle sauce on it, and then apply it evenly with a brush.

6. Add 1 sliced beef tenderloin, shallots and cucumber, and roll them tightly from the inside out. You can add a proper amount of sweet noodle sauce before eating to increase the taste.

Of course, the best beef tendon is pickled by yourself! Buy a piece of beef tendon, wash it, add shallots, ginger slices, pepper, star anise, bay leaves, soy sauce, rice wine and water, mix them, put them in a pot, and cook them with medium fire 1 hour. When the beef tendon can be easily passed through with chopsticks, it means it is cooked, so it can be taken out and cooled before slicing.

Fried shrimp cake with scallion oil

Ingredients: 6 quince, 3 carrot1/,2 onion1/,fresh shrimp 150g, a little coriander powder, a little celery powder, a little onion powder, fish sauce 100g, and 4 onion cakes.

Seasoning: salt 1 tsp, pepper 1 tsp, sesame oil 1/2 tsp.

Exercise:

1. Wash water chestnut, carrot and onion, peel and cut into pieces.

2. Add the materials prepared by the method of 1, fresh shrimp, chopped parsley, chopped celery, chopped green onion and seasoning into the fish paste, and stir evenly for later use.

3. Take two frozen scallion cakes, sprinkle a little white powder first, and then apply a proper amount of stuffing by method 2, cover the two scallion cakes covered with stuffing, compact them and cut them into triangles.

4. After the oil pan is heated to 180℃, fry the shrimp cake with scallion oil in method 3 for about 2 minutes with medium and small fire, then fry it with high fire for 30 seconds, and drain the oil.

There are two ways to make scallion cake noodles in my house:

1, add a little salt to the flour and knead it evenly with warm water. After waking up, knead it into long strips and cut it into agents. Chop shallots, mix well with salt and oil, flatten the flour, roll it into thin slices, add onion oil, roll it up, squeeze it from both ends, flatten it by hand, roll it thin, brush it with oil and bake it in a pot.

2.30% flour is oiled, 70% flour is mixed with warm water. After waking up for a moment, the two kinds of mixed flour are kneaded into strips and cut into agents, flattened, rolled into thin slices, with oil and flour on the top, warm water on the bottom, chopped shallots, mixed with salt and oil, added with scallion oil, rolled up, squeezed at both ends, flattened by hand, rolled thin, brushed with oil, and taken out of the pot (or.