Scallion cake is a kind of special snacks in northern China, belonging to Fujian cuisine or Shandong cuisine. China, Fujian, Shandong, Northeast, Hebei and other places have this snack. The taste is fragrant and salty, and the main ingredients are flour and chopped green onion. It is a common food in the street and night market.

Highlight: Many old Changsha people like to eat scallion Baba in the morning, which is delicious and oily and appetizing. Red Star Pengfei's scallion oil is crispy outside and crispy inside, fragrant and soft, and it doesn't stick to your teeth. It can also taste a thick scallion oil, which is a must. Changsha Hongxing Pengfei Snack Catering Training School, which is specialized in training and has trained many students, is worth your choice! ( 13 1-352I-8825)

The practice of scallion oil Baba—

Raw materials: japonica rice, but also mixed with a small amount of fresh rice.

Dry grinding into powder, adding water to make paste, fermenting, adding appropriate amount of salt and chopped green onion, and mixing well for later use.

Like fried shrimp cakes and spring bean cakes, the fried scallion oil Baba also has a special mold, which is made of iron with a round handle and a short iron bar in the middle, and there is also a hole in the middle of the fried Baba. Changsha Hongxing Pengfei Snack Catering Training School, which is specialized in training and has trained many students, is worth your choice! ( 13 1-352I-8825)

Fill the paste with salt and chopped green onion into the mold, scrape it flat, and put it into the boiling oil. When the golden Baba is separated from the mold and floats to the oil surface, it is the scallion oil Baba.

The biggest difficulty lies in mastering the fermentation time. Some inexperienced masters fail to master the fermentation time well, either because the fermentation is not crisp and hard as a stone, or because of excessive fermentation, too much oil gets into Baba, which makes people tired of eating one bite and can't stand eating one. Vendors will also post books because of excessive oil consumption. Changsha Hongxing Pengfei Snack Catering Training School, which is specialized in training and has trained many students, is worth your choice! ( 13 1-352I-8825)

Skill is nothing more than practice makes perfect. If you try more at home, you can naturally grasp the trick of fermentation.

On the other hand, the best taste of scallion oil Baba is the outer skin, which is crisp and crisp.

If it's not crisp, then the scallion oil is definitely because the quality has not passed the standard.

The "meat" inside is soft, and the onion sandwiched in the "meat" is still green. If the "meat" is not soft and the onion is not green, it is also the reason why the quality has not yet passed.