2. When the primary mother melts, add flour and knead it into smooth dough, and cover it with plastic wrap in a warm place to make the dough fully effective and double its size.
3. Dough with good hair effect, dip some flour with your fingers, insert a hole, and the dough will be in place without shrinking.
4. The dough with good hair effect is vented, re-kneaded, and then cut into small doses.
5. Start rolling small doses into thin skin with appropriate thickness.
6. This is a rolled dough, about as thick as the back of a knife.
7. Remove the dried onion leaves and clean them.
8. cut onions.
9. Add salt oil.
10. Add a proper amount of salt and stir evenly to get scallion oil.
1 1. Spread the onion oil evenly on the dough, and be sure to be even, otherwise the salt will be uneven.
12. Then cut the scallion oil skin with a knife, and cut half of the skin with a knife, which is connected together.
13. There is a knife-wide distance between two pieces of dough.
14. Then fold the dough from the middle.
15. When folding the dough, stack all the dough one by one.
16. Stack the scallion cakes and make them leak around to avoid oil leakage.
17. Press it with a rolling pin and roll it a few times. Make the dough more uniform.
18. After the electric cake stand is preheated, add the onion cake embryo, fry it slowly with low fire, and cut off the power twice until it is golden.
19. When the cake is golden yellow, turn it over and fry the other side. It's still the same until it's golden brown.
20. The scallion cake fried in this way does not leak oil, and it is fragrant and soft.