Cooked scallion cake can definitely be left for the next day when the temperature is low, and you can eat it without putting it in the refrigerator. But the next day, I suggest you heat it slightly in a microwave oven or steamer, otherwise it will be a little cold.

Scallion cakes can be stacked separately, wrapped with plastic wrap, sealed with food bags and stored in the freezer for one week.

Cuisine characteristics

Of course, flour, onion and oil are the most essential materials for making scallion cakes, but even these things will be slightly different from place to place. The scallion cake in old Shanghai must be made of local leeks, and pork suet must be put in it. It must be fried first and then baked, and it is also baked in a furnace transformed from asphalt barrels, just like baking salty cakes.

However, this tar barrel seems to be unsanitary. It is said that this kind of stove will also produce toxins in the process of baking the pot, so let's skip this process and fry it directly in the pot.

The difference between scallion cake and ordinary scallion cake is that it is baked with fermented noodles. Compared with ordinary scallion cake, it is thick, soft and fragrant, and its taste is more in line with modern people's preferences.