Ingredients
Ingredients (can only make 3 pieces): 150 grams of low-gluten flour, 80 grams of 45-degree warm water, 40 grams of chopped green onion, 30 grams of lard, 5 grams of salt
p>Method
1. Chop only the green part of the chives, and remove the lard from the refrigerator in advance to soften.
2. Put the flour into the basin, and pour in 45-degree warm water (that is, the temperature of bath water in winter) in a circle.
3. Use chopsticks to stir the flour and water as quickly as possible. Mix evenly until it becomes snowflakes.
4. Use your hands to fully knead the flour and water into a ball in a basin, then place it on the chopping board and knead repeatedly.
5. Until the surface of the dough is smooth, shape the dough into a ball and put it into a basin, cover it with plastic wrap and let it rest for 1 hour.
6. The resting time can make the dough soft and glutenous, and a thick film can be formed by pulling it up by hand.
7. Use a scraper to divide the dough into 3 parts.
8. Apply a layer of vegetable oil on the cutting board, grease both sides of the dough, and flatten the dough into a rectangular shape with your fingers.
9. Use a rolling pin to start from the middle and roll upward, then return to the middle and roll downward.
10. Sprinkle some fine salt evenly on the dough.
11. Apply a layer of softened lard evenly on the dough piece.
12. Sprinkle with chopped green onion.
13. Slowly roll up the dough from the bottom upward.
14. Rolled cylindrical noodles.
15. Hold one end of the noodles with your left and right hands and stretch out the noodles (while stretching, tap on the table a few times). Forgive me for pressing the shutter with the other hand. Next time Youyou comes, I will let her show you. .
16. Twist the noodles like a twist and place the noodles on your index finger.
17. Take the noodles off your fingers and apply a little vegetable oil on the surface of the dough.
18. Use a rolling pin to roll the dough into a round cake shape.
19. Put some oil in the non-stick flat bottom to preheat, add the cakes and start frying over low heat (use an induction cooker or electric ceramic stove with less firepower, you can use high fire)
20. Fry until the bottom of the pan turns slightly brown, turn over and continue frying over low heat until both sides of the pancake turn slightly yellow.
21. Use chopsticks to lift up the pie crust so that the crust becomes loose and the layers come out. Fry it briefly and it's ready to serve.