First, chicken oil and leeks grab the cake.

Ingredients: chicken oil100g, wheat flour100g, salt, 3 shallots and pepper.

Exercise:

1. Remove the fat from the belly and subcutaneous of the fat chicken and wash it. Put it in a wok, add a little water and simmer. Boil until the water evaporates and the fat is gradually refined into fat residue. Filter while it is hot to obtain clear, transparent and yellowish oil.

2. Flour and cold water live into a uniform dough and cover it with a wet cloth for 20 to 30 minutes. Softer than jiaozi's dough, easy to handle and chewy.

3. Chop shallots and chopped green onions for later use. Roll the baked dough into pancakes. Spread a layer of chicken oil evenly. Sprinkle salt, pepper powder and chopped green onion evenly. Roll into long strips.

4. Roll it up from both ends to the middle and make it into a desirable shape. Pay attention to the closing and scrolling inside. Fold two "Ruyi" heads. Gently flatten and roll into pancakes. When rolling, use a little force to avoid breaking the shell.

5, the pot is hot, add the remaining chicken oil, add the cake embryo, and fry on low heat. If there is too little chicken, you can add some salad oil or something. Fry until both sides are golden and cooked.

6. Push the cake embryo into a loose shape from the edge with a spatula. If you want to be more fragrant and crisp, and have enough chicken oil, then sprinkle some chicken oil and fry for a while.

Second, salt and pepper hand-grabbed cakes

Material: A: 100g flour, 50g boiled water. B: 100 g flour, 2 g salt, 60 g warm water (50 degrees). Onion oil, salt and pepper, sesame.

Exercise:

1. Wash boiling water in material A into flour and knead it into hot dough. Mix the flour and salt of material B evenly, add warm water and make dough.

2. Mix the dough A and the dough B, add a little water in stages during the kneading process, evenly knead the two doughs into soft dough with fists, and simmer for 30 minutes.

3. Divide the dough into equal parts, take one part, roll it into a rectangular thin dough, pour in onion oil, spread it evenly, and then sprinkle with salt and pepper and sesame seeds evenly.

4. Roll the dough from one end, layer by layer, put the layer up, start from one end, and gently stretch the edge of the dish horizontally, and finally get a round harvest. Gently roll the cake into a cake blank with a rolling pin.

5. Heat the pan with low fire and pour in the right amount of oil. After the oil is hot, put in the cake blank, cover it, turn it over while baking, and then bake it until both sides are golden. Open the lid, gently loosen the cake with two spatulas, and grasp it with your hands.