Three simple ways to make Melaleuca Cake

First, the way to make scallion-flavored Melaleuca Cake

Materials

4g of flour, 2g of pork stuffing, appropriate amount of chives or scallions, 1 egg, 1 tsp of salt, 1 tsp of cooking wine, 2 tsp of light soy sauce, 1 tsp of Jiang Mo, a little sesame oil and a little salad oil. Cut ginger into powder for later use.

2. Knead the flour and dough thoroughly and evenly.

3. add salt, cooking wine, Jiang Mo, soy sauce, soy sauce, sesame oil, pepper and salad oil into the meat stuffing and stir well, then add an egg and continue to beat until the meat stuffing is strong.

4. you can start cooking when the meat stuffing, chopped green onion and dough are ready.

5. The following method is the same as the folding method of scallion cake. Take a small piece of dough, roll it into a circle, spread a layer of meat evenly with a spoon, sprinkle with a layer of chopped green onion, fold it layer by layer, and finally roll it into a round cake and fry it in a pan.

6. Don't worry when frying, for fear that it will be undercooked if it is too big and too thick. Just keep a good grasp of the heat until the skin is golden enough, and the inside will be absolutely cooked. If you keep a good grasp of the heat, there will be no phenomenon that the skin is burnt but the inside is not ripe ~

Tips

Don't forget to add a little garlic paste to the vinegar, and then order a few drops of Chili oil and sesame oil.

2. Beat the eggs into the bowl.

3. Chop chives into fine powder.

4. Add a proper amount of salt and pepper, pour the minced chives into the egg mixture and stir well.

5. Grease the electric baking pan or pan with a thin layer of oil, pour in a thin layer of chive egg liquid, and fry on low heat (I don't like greasy, so I didn't grease it)

6. When the bottom of the omelet is cooked and the surface is just cooked, roll it up and put it next to it.

7. Then pour in a thin layer of egg liquid.

8. fry until the surface is just cooked, continue to roll up and move to the side.

9. If you feel satisfied with the size, you can do it (I roll four layers in a group)

Tips

1. Don't pour too much egg liquid every time you fry, the thinner the better.

2, the amount of chives can be put at will, but it should be cut slightly to facilitate frying.

3. Just simmer when frying.

4. It's also delicious to put some ketchup or Chili sauce on the surface when eating.

5. If you are not proficient in pancakes, you can roll up a piece of cake after each frying, then turn off the fire, and then continue to pour a layer of egg liquid. After flowing evenly, you can fry again, so as not to open the fire, and the movements are not skilled enough, and the egg liquid will be cooked at once.

Third, the method of crispy thousand-layer onion oil cake

Material

Ordinary flour, appropriate amount of hot water and cold water, onion, cooking oil and salt

Method

1. Slowly pour the hot water into the flour and mix it evenly, and then pour the appropriate amount of cold water (the ratio of hot water to cold water is about 1: 1) to live into a soft dough, which feels softer than the noodles wrapped in jiaozi. Then wake up for 1 minutes, and it doesn't matter if it takes longer.

2. Wash and chop shallots and mix well with oil and salt.

3. Roll it into a large thin sheet like a rolling sheet, and spread a thin layer of scallion oil (if you eat sweet, you can put bean paste)

4. Fold it into four squares like a quilt.

5. Thin the stacked cakes, put them in the oil pan and fry until cooked. Crispy appearance, well-defined inside, with a bowl of porridge dishes, really delicious.