Scallion lasagna

Raw materials 500 grams of high-gluten flour, 1 egg, salt, warm water, salad oil and butter, green onions

Live Dough, Preparation

1. Flour, egg and a small spoonful of salt and mix slowly add warm water, stir to form a dough (a little softer than the dumpling dough), kneaded into a three-light and wake up for twenty minutes.

2. Wash the scallions and tie them with a leather band. Use a knife to cut a few knives on the scallions, and then cut into pieces.

3 Prepare the salad oil, butter and a small brush.

Scallion lasagna Scallion lasagna Scallion lasagna ? Scallion lasagna, scallion lasagna, scallion lasagna

1 Pull a piece of dough, roll it out into a square and spread it with a layer of salad oil and a layer of butter

2 Sprinkle salt and chopped scallions on it

3 Fold in the center as in the picture

4 Sprinkle salt and chopped scallions on the exposed portion of the crust and then spread the oil on it.

5 Repeat steps 3 and 4, and finally fold the crust into long strips. Use both hands to slightly pull in the length.

6 Oil the exposed part and roll it up like a tire. Press the end of the crust under the tire.

7 Loosen for 15 minutes, then flatten.

8 Heat a little oil in a pan and brown both sides, layers side down, over medium heat.

9 If you can't finish them all at once, put them on baking paper and freeze them in the refrigerator. Eat as you go.

Scallion Lasagna Scallion Lasagna Scallion Lasagna Scallion Lasagna

Scallion Lasagna Scallion Lasagna Scallion Lasagna?

Scallion lasagna Scallion lasagna ? Scallion Lasagna Scallion Lasagna

Scallion Lasagna Scallion Lasagna Scallion Lasagna Scallion Lasagna ?

Eat it while it's hot haha!

Scallion lasagna

Scallion lasagna

Scallion lasagna

1 Pull a piece of dough, roll it out into a square, and use a tool to cut it into thin strips, making sure not to cut off the ends.

2 Spread a layer of salad oil and butter, and sprinkle with salt and chopped scallions.

3 With the cut strips parallel to the end of the roll, you can use the surface of the knife, roll up more easily.

4 Once rolled into strips, hold the ends with both hands and stretch them slightly to loosely roll into a tire shape. Press the end of the dough under the tire.

7 Loosen the dough for 15 minutes, then flatten it slightly with your hands.

8 Add a little oil to a pan and brown both sides over medium heat.

2 Dust the crust with flour and fold it in a way to make a fan.

3 Cut into thin strips with a knife.

4 Unroll the "noodles".

5 Spread a layer of salad oil and butter, sprinkle with salt and chopped green onions.

6 Hold both ends of the noodle with both hands, wrap it around twice to form a twist, and gently roll it into a tire shape. Press the end of the crust under the tire.

7 Loosen the dough for 15 minutes, then flatten it slightly with your hands.

8 Add a little oil to a pan and brown on both sides over medium heat.

Scallion lasagna, scallion lasagna, scallion lasagna

Scallion lasagna, scallion lasagna, scallion lasagna?

Scallion lasagna, scallion lasagna, scallion lasagna

There are three different ways to make lasagna, each with its own advantages and disadvantages, so let's share them with our friends:

1) Traditional lasagna - the flavor and appearance is closest to takeaway lasagna, but with the highest amount of oil content, and the most complicated process.

2) Knife-cut lasagna - less oil, the simplest process, but the shape of the cake is thicker.

Three) Noodle lasagna - similar to the second, less oil, slightly thicker, but a little more complicated than the second, because of the extra folding and cutting process, and the need to add a lot of dry flour to make the noodles, otherwise it will be easy to stick

Of the three methods, I personally like the second fast knife cutting method: save oil and effort without losing the delicious parsnip! lasagna!

Whichever way you like to do it, don't forget the following tips:

1 It's best to use high-gluten flour, add a little egg and salt, and the lasagna is more glutenous.

2 It is best to brush two layers of oil: salad oil and butter (can be replaced by lard).

3 When the dough is alive, loosen it a bit and then use it; when the dough is folded and disked, loosen it a bit and then flatten it.

4 The thinner you roll the dough, the better, the more distinct the layers.