First, prepare ingredients.
300g flour, 2 10/0g warm water and a little salt. 25g of vegetable oil, a little pepper, 25g of onion, 70g of fragrant sauce, oyster sauce10g, sugar10g, pepper10g, a little pepper, cooked sesame seeds and shallots.
Second, practice
1. Prepare 300 grams of ordinary medium-gluten flour, add 3 grams of yeast and stir well, then add 200 ml of warm water of about 35 degrees, stir into very soft dough, and seal and ferment 1 hour. Today's noodles are soy sauce cakes, crispy outside and soft inside, which are more suitable for the elderly and children.
2. When making noodles, prepare the sauce. Add 2 tablespoons Pixian bean paste, 1 spoon soy sauce, 1 spoon tomato sauce, 1 spoon oyster sauce, 1 spoon sugar and a little spiced powder to the small bowl. If you like spicy food, add 1 tablespoon Chili powder and stir well for later use.
3. Prepare some small ingredients, half an onion, five cloves of garlic, two slices of ginger, and dice them. Add 60 ml of cooking oil to the pot, add the chopped small materials after the oil is hot, stir-fry with medium heat until the water of the small materials is dry and brown, remove them with a net and discard them, so that the taste is more delicate and delicious.
4. Pour the prepared sauce into the oil and stir fry over low heat. Stir-fry the sauce over low heat to prevent it from being cooked. Stir fry for about 3 minutes. Stir-fry the steam inside and take it out for later use. This kind of sauce is all-purpose sauce. Noodles, rice, steamed bread and cakes are all delicious. Because the water in the sauce is oil, it is particularly resistant to storage and will not deteriorate after a month of sealed refrigeration.
The dough is twice as big, and there are many beehives when it is opened. Sprinkle a layer of dry flour on the chopping board to prevent it from sticking to your hands, knead the dough and let it out of the air, then roll it into a round dough, brush it with oil, and then sprinkle a layer of dry flour, which is easy to separate layers. Cut another radius and roll it up.
6. After rolling, rub the edge, fold the bottom with a tiger's mouth, then press the big end of the bottom down, and then roll it into long oval noodles.
7. Heat the electric baking pan with medium heat, preheat and brush the oil, pick up the cake with a rolling pin and put it in the pot, and push the wrinkles aside by hand, so that the layering is richer, the taste is softer and the cake is more beautiful.
8. Brush a layer of oil on the cake to lock the moisture, which makes the taste softer. After the cake is golden on both sides with medium heat, brush the sauce, sprinkle with a layer of cooked sesame seeds and a little chopped green onion, and then burn it for 1 min, so that the sauce can be fully integrated into the cake and make the cake more delicious.
9. Delicious home-cooked sauce-flavored cakes are ready, with rich sauce flavor, crisp outside and soft inside, rich layers and too fragrant. It tastes as good as what I bought. It's delicious when it's just out of the pot. I don't like to eat a big piece at a time.