The ingredients for making scallion cake are: 1, 3 cups of flour, 1/2 cup of hot water, about 1 cup of cold water, 1 tsp of salad oil, 1 tsp of chopped green onion, 1 tsp of salt, 1 tsp of sesame oil, a little of dry flour, a proper amount of frying oil, and a proper amount of Chili sauce to teach you how to make scallion cake. 2. Sprinkle a little dry flour on the panel, roll the dough into a large dough with a thickness of about .5 cm, sprinkle salt on the dough, spread sesame oil evenly, then spread the chopped green onion, roll it into a tube, cut it into 8 pieces, and tighten the incision. 3. Roll the dough balls into cakes and put them in a pan, fry them in a little oil and bake them until they are crispy, and then dip them in Chili sauce. Wu Shan shortbread introduces the cuisines and their functions in detail: Zhejiang cuisine boutique staple food indigestion recipe
Taste: sweetness technology: fried Wu Shan shortbread making materials: main ingredients: 5g of wheat flour
Seasoning: 15g of peanut oil, 1g of white sugar, 1g of sweet osmanthus, 5g of roses, 1g of preserved plum Wu Shan shortbread features: white as jade, crisp layer is clear. Teach you how to make Wu Shan shortbread, and how to make Wu Shan shortbread is delicious. 1. Take 1/3 of flour, add oil, mix well and knead thoroughly to make crispy noodles;
2. Add 11 ml of boiling water to the rest flour, stir and rub into snowflake-shaped pieces, spread them out and cool them;
3. After cooling, throw about 15ml of cold water, add oil, mix and knead until soft and smooth, and prepare oil-water surface;
4. Pick two pieces of dough, namely, crisp flour and water-oil flour, into 1 pieces each;
5. Take 1 oil flour noodle, wrap it in a flat shape, roll it into long slices, roll it up from one end, then roll it into long slices according to the flat shape, then roll it up from one end, then roll it into a strip with uniform thickness, then roll it into a long slice with a width of about 3 cm, roll it up along the length, and split it into two round cakes, with the knife grain facing up, and roll it into a diameter with a flour stick.
6. Put the oil in the pan. When the heat reaches 6% with high fire, remove the pan end from the fire, stir with a spoon to make the oil surface rotate, and then put the cake blanks in batches (it is appropriate to fry about 5 cakes per pan);
7. Place the pan on medium fire, and continue to gently push the oil surface with a spoon to prevent the oil cake from burning;
8. When the oil cake is fried until it floats and both sides are jade white, take it out, drain it and put it on the plate;
9. Add a little sugar, green plum, sweet osmanthus and rose petals to each pastry. The key points of making Wu Shan shortbread: 1. Making shortbread noodles is an important part of making shortbread. The proportion of oil, water and noodles of shortbread noodles and water-oil noodles must be correctly configured, and they should be placed for a while after kneading thoroughly;
2. It's easier to make small pieces, but it's more troublesome. You can also take the method of "making big pieces of crispy noodles and oily noodles", that is, directly wrap and roll them (the method of binding is the same) to make large rolls, then cut them into small round cakes and roll them into shapes;
3. When rolling the cake blank, gently roll it from the center to the periphery to keep the crisp layer clear and tidy. Cover the rolled blank with a small towel before frying to prevent it from cracking.
4. The frying oil should be clean. When frying, the pan should be kept away from the fire, and the oil level should keep spinning to prevent the blank from sinking and burning;
5. because of the process of frying shortbread, 15g of peanut oil should be prepared.