2. Heat the pan and pour the oil around the pan to prevent the pan from being scraped. When the pot is hot, pour the noodles into the pot, and spread the noodles evenly in the pot with a shovel. Turning down the fire. You should refuel properly on the way. Just have a golden face.
You can spread a layer of sweet sauce or hot sauce on the pie. ?
Ingredients: 500g flour, sesame oil100g, appropriate amount of chopped green onion, salt, and some Chili noodles if you like spicy food.
Practice: Put some sesame oil on the leather and sprinkle with chopped green onion, salt it, roll it up, cut it into small blanks, then flatten the small blanks and roll them into round cakes for later use;
The method of baking big cakes in the north is common.
Mix the noodles first. Use warm water when kneading dough, so that the dough is soft and elastic, the water is too cold, and the dough is hard. If the water is too hot, the noodles will be cooked, so use warm water. Let stand for 30 minutes after the noodles are reconciled. This process is commonly known as "waking up" in the north. The purpose is to make flour fully and evenly absorb water. If you bake the cake immediately after mixing the noodles, there will be bumps. After standing for 30 minutes, knead the noodles a few times, and feel soft, absorbent and elastic, and it will be fine. Next, roll the noodles into a big rectangular strip. Control the thickness by yourself. Generally another 3-4 mm.
pancake
Sprinkle a layer of salt (appropriate amount) on the rolled surface, and then roll it gently. Then apply a thin layer of oil, and then roll up the noodles from a book. Roll it into a big round cake with a rolling pin. The thickness is about 4 mm. Roll it out and put it in a pan that has been heated and coated with oil. OK, cover the pot and start branding. The pot should not be too hot. If it is too hot, the pie will be burnt. 1-2 minutes later, open the lid to see if the downward side is in a semi-mature state. Coat the upward side with oil and then turn it over. Then cover the pot, wait for another minute or two, then open the pot, coat it with oil and turn it over again. Then cover it, and when the pie starts to crisp, and the gas expands due to heat and shrinks to a large area, it can be cooked. ?
pancake
Ingredients: 500g flour, sesame oil100g.
Practice: ① Add 250 grams of boiling water to flour, knead thoroughly, spread it out and cool it, then knead it into long strips, flatten it and roll it into rectangular thin-skinned blanks;
(2) Put some sesame oil on the leather, roll it up, cut it into small blanks, then flatten the small blanks and roll them into round cakes for later use;
③ Put the pan on fire, brush oil on the cake, put it in the pan and bake it with low fire until both sides are golden yellow. ?
1, pour the flour on the chopping board, take a cup of boiling water (boiling water is necessary, the instant noodle cake is soft), and prepare a pair of chopsticks (for stirring the flour, of course, if you think that your hands are not afraid of boiling water, you don't have to prepare them).
2. Pour the water bit by bit, while stirring with chopsticks to make the flour flocculent (pour the water slowly, and stir quickly, otherwise the flour will form a large block and it will be overheated), and at the same time, pull the flocculent flour aside, so as not to get in the way.
3. When the flour is all flocculent, you can put down your chopsticks to rest and let the flour cool (don't let it cool completely, it feels warm to the touch, just don't burn it).
4. Knead the flour into dough until you feel that the dough is strong enough to wake up.
5, wake up about 15 to 20 minutes, re-knead, roll it into a large piece with a rolling pin, the thinner the better.
6. Pour a little salad oil on the noodles, stack the four sides of the noodles to the center respectively, dip the salad oil (the purpose is actually to spread the salad oil evenly), and then sprinkle salt and pepper evenly (don't sprinkle too much, people who like to eat sweet can sprinkle sugar, but it must be soft white sugar, and the white sugar particles are too large).
7. Roll up the noodles from one side, roll them into a long strip, and cut them into several pieces with a knife (not too big, too big cakes are not easy to burn).
8. Pinch the two ends of the cut small pieces (to prevent the salad oil from leaking out), ball them up, and roll them into cakes with a rolling pin (it is recommended not to be too thin, because if they are branded too thin, they will become crisp and not soft enough. Of course, if you like shortcakes, it is another matter).
9, finally can be branded, put more oil in the pot, when it's 50% hot, you can put the cake in. It's best to use medium or small fire, watch the cake bulge in the middle (like blowing a balloon), and then turn it over, and turn it over three times at a time, that is, each side will be branded on both sides, and the cake will turn yellow and you can start the pot.