try this trick of mine! ! ! To adopt! ! ! \xd\\xd\ The first trick: Make perfect dough easily \xd\ To make fragrant Q dough, the important step of "scalding noodles" is absolutely indispensable! The scalded dough will definitely be fragrant and solid in taste. Is there any secret recipe that can make dough delicious? What should I do if I knead the dough? Let's teach you how to save your dough! \xd\ Step 1 Sieve the medium gluten flour and the low gluten flour and mix them at a ratio of 1: 1. This is to make the crust with better export feeling. Of course, you can also add sesame powder, whole wheat powder, whole grain powder and other materials according to your personal preferences. After mixing all the powders, pour the powders into the sieve and sieve. \xd\\xd\ Step 2 Add salt \xd\ Adding a little salt will make the dough taste more delicious, but remember to shake the steel basin slightly 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. Step 3 \xd\ Boiled hot water should be poured into the flour, and it should be left for about 1 minutes after the hot water and flour are mixed, and then it should be rubbed when the water is not so hot. The amount of hot water is about 6% of the weight of flour \xd\ xd \ Step 4: Knead \ xd \ Press down directly by the shoulder, and knead the dough repeatedly with the strength of the palm. After finishing the dough into an oval shape with your fingers, knead it again and again until the dough looks smooth. \xd\ Step 5: Wake up the dough \xd\ Place the dough in a steel basin, and cover it with a wet cloth to keep the moisture in the dough. Leave it for about 3 minutes to wait for the dough to wake up. \xd\ Leave the dough for a period of time, in order to make the dough more elastic and make the cooked food taste better \xd\ xd \ Step 6: Forming the dough \ xd \ When the dough skin is smooth, gently press the dough in the steel basin with your forefinger, and when the dough can rebound automatically, you can take the dough out of the steel basin for molding. \xd\\xd\ scallion oil cake uses more than just scallions! \xd\ After learning how to make fragrant Q dough, the next step is to make perfect cake crust and fry crispy cakes with overflowing fragrance _! Don't worry, there is another trick to teach you to upgrade the delicious crust. Who says onion must be put in the onion cake? Don't be limited by superficial names! Is "garlic cake" ok? Is fennel cake delicious? Cooking is full of creativity, as long as you like it, everything can be! \xd\ xd \ Yilan Onion \ xd \ Yilan Onion has beautiful appearance, long and delicate leaves and soft onion, so it tastes quite tender and sweet. Mainly planted in Yilan City and Zhuangwei Township, and irrigated by Lanyangxi. Yilan onion is widely used, 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 in banquets, can be seen in Yilan onion. \xd\ xd \ onion \ xd \ onion leaves are short, and the onion is quite strong like a big bead, so it is also called "big onion", "red onion" or "oil onion". The oil onion crisp that is most often used when frying incense is actually made of onion beads, so the aroma of onion beads is obvious! . Fennel fennel has a very special aroma and is the best magician when seasoning! Cooking can be done with fish, and it's a great kung fu! Making tomato salad is also delicious. In addition, 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 cultivated at home, so you have to look for it carefully when necessary. \xd\ xd \ coriander \ xd \ coriander itself has a special aroma, so adding it to the scallion cake crust can enrich the flavor of the cake crust. Coriander itself is afraid of water, so remember to drain the washed leaves first, then wrap them in paper and put them in plastic bags, and put them in the refrigerator for refrigeration. \xd\ Chrysanthemum morifolium \xd\ Chrysanthemum morifolium is also suitable to be added to the crust because of its unique aroma. When picking, you can choose smaller leaves and a more delicate taste. 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. \xd\\xd\ Take care of your shallots and let you know! \xd\ Of course, "scallion" is the main character of scallion cake. So take good care of your onions, which is a must! But how to choose onions and how to preserve them? Let us inform you! \xd\ The first measure to love onions: Choose the right onion \xd\ The onion head should be firm, the leaves should be complete, the color should be green before it is fresh, and the storage period should be long. Don't pick the onion whose leaves are yellow, which is soft to pick up and is about to fall, because it means that the onion is not fresh and is about to rot. The second trick of loving onions: keep your onions fresh. Wash them with clear water after you buy them, then remember to dry them or drain them, wrap them in paper, tie them in plastic bags, \xd\ put them in the refrigerator for refrigeration. The shelf life is about a week. If the leaves turn yellow, it means they are not fresh at first, so they should be used up quickly. The third measure to love powder: add extra points to your onion \xd\ Before use, grab the onion segments with salt to remove the water, so as not to have too much water when making the cake crust. In addition, you can also drop some sesame oil and sprinkle some pepper to taste, so that the scallion cake will be more fragrant than others'! \xd\\xd\ just wants you to relax! \xd\ Step 1 Knead the dough \xd\ Take out the waking dough, and press it with your finger first to see if it will bounce up gently. If it doesn't bounce, it means that the dough is still asleep, and it's not enough. It needs to take some time to wake up. Take out the dough that wakes up QQ, rub it and pull the dough into strips. \xd\ Step 2 Divide the dough. Divide the dough with a dough knife! Carefully and neatly cut the long strip of dough into fist-shaped dough about 1/4 size for use. \xd\ Step 3: Take a small piece of dough with a thin rod and stick it into a round cake crust. Start from the center of the dough and push it outward to the outer edge with uniform force, and then gradually rod the dough into a round cake crust. \xd\ Step 4: Remember to oil the crust so that it can be kneaded easily. Don't miss the time of "oiling"! Take a brush and dip it in salad oil or olive oil, smear it on the surface of the dough, and then stick the dough with a stick. You will find that the stick is smooth and tastes better! Step 5 Spread chopped green onion evenly \xd\ Wash the onion, cut it into pieces, and then spread it evenly on the crust. Remember to sprinkle some salt at the same time, it will be more delicious! \xd\ Step 6 Fold in \xd\ the dough sprinkled with chopped green onion, and you need to stick it again for 1 ~ 3 times, so that chopped green onion can be evenly blended with the dough. Finally, fold the flat chopped green onion thin dough in half and put it away. \xd\\xd\ Step 7 Roll into a circle \xd\ Roll the long dough into a circle from the inside out. Roll the dough into a circle, which is easy to place and convenient to wrap the unused dough with plastic wrap and put it in the refrigerator for refrigeration. \xd\\xd\ Step 8 Rod flattening \xd\ Rod the dough rolled into a circle into a flat round crust. \xd\\xd\ There is a set of pancake skins! \xd\ Step 1 Apply oil evenly \xd\ After the pan is preheated, pour a proper amount of salad oil or olive oil, and turn the pan gently so that the pan surface can be covered with oil evenly. \xd\ Put \xd\ medium heat in step 2, and gently spread the flat cake crust in the pan. \xd\ Step 3 Lightly turn over \xd\ and fry for about 1 minute, then gently turn over the crust with a spatula and fry again. At this time, you must pay attention to the size of the heat. If the pan is overheated, remember to turn it down or turn it off first, so as not to fry the charred cake crust. \xd\ Step 4 Perfect golden yellow \xd\ When the crust of the cake starts to appear golden yellow and the fragrance overflows, it means that the scallion cake in the pot is finished! \xd\ What's the secret to make my scallion cake crust smell better than others'? \ xd \ xd \ Onion itself is a food with special fragrance, especially after the fragrant onion, the taste is even more charming. Therefore, when making dough, you can replace ordinary raw onions with fried onions. When frying, you can also fry the oil in the pot with scallion first. The scallion cake with secret blessing will definitely add extra points to its aroma and taste! Beef onion oil burrito \xd\ Material: 25g of medium gluten flour, appropriate amount of chopped green onion, appropriate amount of sweet noodle sauce, 4 pieces of green onion, 2 pieces of cucumber \xd\ Braised beef tendon Material: 2g of beef tendon, 4 pieces of green onion, 3 pieces of ginger, a little pepper, a little star anise, 5 pieces of laurel leaf, 15_ soy sauce, rice wine. \xd\2. Refer to the method of dough in this topic, add chopped green onion to the woken dough, and then stick it into a round cake skin. \xd\3. Sprinkle chopped green onion evenly on the crust of the cake made in the second method, and then stick it evenly. \xd\4. Fry the scallion cake skin of Method 3 for about 3 minutes on medium fire until the cake skin presents a golden crisp appearance, and then take off the pan. \xd\5. Spread the scallion cake skin fried in Step 4 on a plate, pour a proper amount of sweet noodle sauce on it, and then spread it evenly with a brush. \xd\6. Add the sliced beef tenderloin, green onion and cucumber cut in Step 1, and roll them tightly from the inside out. Before eating, you can add a proper amount of sweet noodle sauce to increase the taste. \xd\ The best beef tendon is of course marinated by yourself _! After buying a piece of beef tendon and washing it, add shallots, ginger slices, pepper, star anise, bay leaves, soy sauce, rice wine and water, mix them, put them in a pot, and restrict them with medium fire for 1 hour. When the beef tendon can be easily penetrated with chopsticks, it means it is cooked, so it can be taken out and cooled before slicing. \xd\xd\ Fried shrimp cake with scallion oil \ xd \ Materials: 6 pieces of water chestnut, 1/3 carrot, 1/2 onion, 15g of fresh shrimp, a little parsley powder, a little celery powder, a little scallion powder, 1g of fish paste, 4 pieces of scallion oil cake, and Taitai. \xd\2. Add the materials of the method 1, fresh shrimps, minced parsley, minced celery, minced scallion and seasonings into the fish paste, and mix them evenly for later use. \xd\3. Take two pieces of frozen scallion cakes, sprinkle a little white powder first, and then apply a proper amount of stuffing from Method 2. Cover the two pieces of scallion cakes covered with stuffing, press them tightly and cut them into triangles. \xd\4. After heating the oil pan to 18℃, fry the shrimp cake with scallion oil in method 3 with medium and small fire for about 2 minutes, then fry it with strong fire for 3 seconds, and then drain the oil. \xd\\xd\ There are two ways to make scallion cake noodles in my house: \ xd \ xd \ 1. Add a little refined salt to flour and knead it well with warm water, wake up for a while, and knead it into long strips and cut 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 pan. \ xd \ xd \ 2. Mix 3% flour with oil and 7% flour with warm water, wake up for a moment, rub the two kinds of mixed flour into long strips and cut them into agents, press them flat, roll them into thin slices, put the oil and flour on top, put the warm water on the bottom, chop shallots, mix them with salt and oil, add onion oil, roll them up, squeeze them from both ends, press them flat by hand, and put them on the warm water.