Materials; Flour 250g, 65438+ 0-2 shallots, salt and oil.

Production method; Pour flour and salt into a basin, pour boiling water, stir while pouring, pour cooking oil, knead into smooth dough, cut onion into pieces for later use, and add dry flour, thirteen spices and salt into the bowl.

Pour in hot oil and stir well. Add chopped green onion, stir well, take out the dough, arrange it to grow, cut it into small pieces, roll the dough into a cake crust, put it in the pastry and spread it evenly, cut it along the radius and roll it up along one side.

Squeeze it to make dough, cover it with plastic wrap and relax for a while. Roll the prepared green body into a round cake again, put the cake crust into an electric baking pan, brush a layer of oil on the surface of the cake crust, cover it, and bake until both sides are golden and convex.

2. scallion cake

Materials used; 200g medium gluten flour, boiled water 100g, 2 shallots 1-2, and proper amount of salt and oil.

Production method; Boil a small pot of boiling water in advance, pour it into the flour and make a circle, then stir it into a flocculent shape with chopsticks. When the temperature drops to a level that is not hot, knead the dough into a ball by hand, cover it with plastic wrap, and let it stand for about 15 minutes. The water temperature of the dough is high, and it is best to cook the dough just now. At first, it will stick to your hands and basically gather into a ball. You don't need to rub them until they become smooth. You can put them aside and rub them after waking up. You can knead the dough one night in advance, seal it and put it in the refrigerator. You can use it directly the next morning. Wash and drain the shallots and cut them into chopped green onions for later use. Sprinkle some flour on the chopping board, put the dough on the chopping board, knead it into strips, and then divide the dough into three parts evenly. Pack it if you can. Take part of the dough and wrap the rest with plastic wrap for later use. Knead the dough into a circle, then roll the dough into a thin oval with a rolling pin, brush it with a thin layer of oil, sprinkle a little salt evenly, and then spread a layer of chopped green onion. Roll up the bread, then put it upright, hold the sealed part at the upper end by hand, while rotating the bread, gently press it down with the palm of your hand to flatten it into a cake embryo, sprinkle a little flour to prevent it from sticking, and then roll it round and thin. Heat the pan, pour in the right amount of oil, brush it evenly, add the bread, heat it on medium heat until the cake embryo bulges slightly, then turn it over, continue baking, turn it over for 2-3 times until both sides are golden, and then cut it into four parts.

3, authentic scallion cake

Main materials; wheat flour

Production method; First, mix the noodles with warm water, boil the oil and pour it into the chopped green onion, and the fragrance of chives will come to my face. Do not save this step. Put aside the watered shallots. Rub it again in 20 minutes. Roll the dough into solid slices. Sprinkle with freshly cooled shallots and wipe well. Sprinkle with shallots, sprinkle with a little salt, add pepper and salt. I cut the messy skin several times, but I didn't break it, * * * eight times. Fold down the top right of the messy skin. Lower right corner and upper right corner. Turn the folded messy skin to the middle. Fold the middle and lower corners. Fold it down at the upper corner in the middle. Turn the folded messy skin to the left. Fold the bottom left to the top left, wrap it in order, turn it over slightly and pat it flat. Don't roll the chaotic skin thin, brush the cake pan with oil, and put it into the chaotic skin after heating. Form one side and turn it over. The other side is also formed and turned over. Until both sides are golden yellow, cut into small pieces and put them on a plate.