To make Q-flavored dough, the important step of "scalding noodles" is absolutely indispensable! The scalded dough will definitely be fragrant and solid in taste. Is there any secret recipe that can make dough delicious? What should I do if I knead the dough? Let's teach you how to save your dough!

Step 1 Sieve medium gluten flour and low gluten flour, and mix them at the ratio of1:1. This is to make the crust with better export feeling. Of course, you can also add sesame powder, whole wheat powder, whole grain powder and other materials according to your personal preferences. After mixing all the powders, pour the powders into the sieve and sieve.

Step 2 Add salt

Adding a little salt will make the dough taste more delicious, but remember to shake the steel basin slightly after adding salt to make the salt evenly distributed. Of course, you can also add chicken essence or other seasonings to taste according to your personal preference. Step 3 iron noodles

Boiled hot water should be poured into flour, and it should be left for about 10 minutes after the hot water and flour are mixed, and then it should be rubbed when the water is not so hot. The amount of hot water is about 60% of the weight of flour.

Step 4 Knead

Press down directly by the shoulder, and knead the dough repeatedly with the strength of the palm. After finishing the dough into an oval shape with your fingers, knead it again and again until the dough looks smooth.

Step 5 Wake up.

Place the dough in a steel basin, and cover it with a wet cloth to keep the moisture of the dough. Leave it for about 30 minutes to wake up.

The purpose of leaving the dough for a period of time is to make the dough more elastic and make the cooked food taste better.

Step 6 dough forming

When the dough skin is smooth, gently press the dough in the steel basin with the index finger, and when the dough can rebound automatically, the dough that can be used for molding can be taken out of the steel basin.

The scallion cake uses more than just scallions!

After learning how to make fragrant Q dough, the next step is to make a perfect cake crust and fry a crisp cake full of fragrance! Don't worry, there is another trick to teach you to upgrade the delicious crust. Who says onion must be put in the onion cake? Don't be limited by superficial names! Is "garlic cake" ok? Is fennel cake delicious? Cooking is full of creativity, as long as you like it, everything can be!

Yilan onion

The appearance of Yilan onion is beautiful, the onion leaves are long and delicate, and the onion is soft, so the taste is quite tender and sweet. Mainly planted in Yilan City and Zhuangwei Township, and irrigated by Lanyangxi. Yilan onion is widely used, especially when you want to present a delicate appearance, it is just right to use Yilan onion. For example, steamed live fish, which is common in banquets, can be seen in Yilan onion.

Beaded onion

The onion leaves are short, and the onion is quite strong like a big bead, so it is also called "big head onion", "red head onion" or "oil onion". The oil onion crisp that is most often used when frying incense is actually made of onion beads, so the aroma of onion beads is obvious! . Fennel fennel has a very special aroma and is the best magician when seasoning! Cooking can be done with fish, and it's a great kung fu! Making tomato salad is also delicious. In addition, frying with eggs is a perfect combination. It's just that fennel is only available in winter, because it is not planted in large quantities, and most of it is cultivated at home, so you have to look for it carefully when necessary.

coriander

Coriander itself has a special aroma, so adding it to the scallion cake skin can make the taste of the cake skin richer. Coriander itself is afraid of water, so remember to drain the washed leaves first, then wrap them in paper and put them in plastic bags, and put them in the refrigerator for refrigeration.

Chrysanthemum morifolium

Chrysanthemum morifolium is also suitable to be added to cake crust because of its unique aroma. When picking, you can choose smaller leaves and a more delicate taste. Because Artemisia annua is as afraid of water as coriander, it is necessary to drain the washed leaves first, then wrap them in plastic bags with paper and put them in the refrigerator for refrigeration.

Take care of your onions and let you know!

Of course, "scallion" is the main character of scallion cake. So take good care of your onions, which is a must! But how to choose onions and how to preserve them? Let us inform you!

The first trick to love onions: choose the right onion.

Onions should be strong, the leaves should be complete, the color should be green before they are fresh, and the storage period is long. Don't pick the onion whose leaves are yellow, which is soft to pick up and is about to fall, because it means that the onion is not fresh and is about to rot. The second trick of loving onions: keep your onions fresh.

After you buy it, wash it with clear water, then remember to dry it or drain it, then wrap it in paper, put it in a plastic bag and tie it up, and then put it in the refrigerator for refrigeration. The shelf life is about a week. If the leaves turn yellow, it means they are not fresh at first, so they should be used up quickly. The third measure of love powder: add extra points to your onion.

Appear. In addition, you can also drop some sesame oil and sprinkle some pepper to taste, so that the scallion cake will be more fragrant than others'!

Just want you to relax!

Step 1 Knead the dough

Take out the dough after waking up, press it with your fingers first to see if it will bounce gently. If it doesn't bounce, it means that the dough is still asleep, and it's not enough. It needs to take some time to wake up. Take out the dough that wakes up QQ, rub it and pull the dough into strips.

Step 2 Divide the dough. Divide the dough with a dough knife! Carefully and neatly cut the long strip of dough into fist-shaped dough about1/4 size for use.

Step 3: Take a small piece of dough with a thin rod and make it into a round cake crust with a stick. Start from the center of the dough and push it outward to the outer edge with uniform force, and then gradually rod the dough into a round cake crust.

Step 4: Remember to oil the crust to make it easy to knead, and don't miss the time of "oiling"! Take a brush and dip it in salad oil or olive oil, smear it on the surface of the dough, and then stick the dough with a stick. You will find that the stick is smooth and tastes better! Step 5 Spread chopped green onion evenly.

After cleaning the onion, cut it into pieces and spread it evenly on the crust. Remember to sprinkle some salt at the same time, it will be more delicious!

Step 6 Fold in left and right

The dough sprinkled with chopped green onion needs to be shot again1~ 3 times, so that chopped green onion can be evenly blended with the dough. Finally, fold the flat chopped green onion thin dough in half and put it away.

Step 7: Roll into a circle.

Roll the long strip of dough into a circle from the inside out. Roll the dough into a circle, which is easy to place and convenient to wrap the unused dough with plastic wrap and put it in the refrigerator for refrigeration.

Step 8 flatten the rod.

Rod the dough rolled into a circle into a flat round crust.

There is a set of pancake skins!

Step 1 Evenly coat and pour oil.

After the pan is preheated, pour a proper amount of salad oil or olive oil, and turn the pan gently so that the pan surface can be evenly covered with oil.

Put the fire in step 2.

Turn on medium heat and gently spread the flat cake crust in the pan.

Step 3 Lightly turn over

Fry for about 1 min, then gently turn the crust over with a spatula before frying. At this time, you must pay attention to the size of the heat. If the pan is overheated, remember to turn it down or turn it off first, so as not to fry the charred cake crust.

Step 4 Perfect golden yellow

When the crust of the cake begins to appear golden yellow and the fragrance overflows, it means that the scallion cake in the pot is done!

What's the secret to make my scallion cake skin smell better than others'?

Onion itself is an ingredient with a special flavor, especially after the fragrant onion, the taste is even more charming. Therefore, when making dough, you can replace ordinary raw onions with fried onions. When frying, you can also fry the oil in the pot with scallion first. The scallion cake with secret blessing will definitely add extra points to its aroma and taste! Beef onion oil burrito

Ingredients: 250g medium gluten flour, appropriate amount of chopped green onion, appropriate amount of sweet noodle sauce, 4 pieces of green onion and 2 pieces of cucumber.

Braised beef tendon material: 200g beef tendon, 4 shallots, 3 ginger slices, a little pepper, a little star anise, 5 laurel leaves, soy sauce 150㏄, rice wine 50㏄, water 1500㏄.

Practice:

1. Take out the marinated beef tendon and slice it for later use.

2. Referring to the practice of dough in this topic, after waking up, add chopped green onion and stick it into a round cake skin.

3. Sprinkle the chopped green onion evenly on the crust of the cake in the second method, and then stick it evenly.

4. Fry the scallion cake skin of the method 3 for about 3 minutes on medium fire until the cake skin presents a golden crisp appearance, and then take off the pot.

5. Spread the scallion cake skin fried in Step 4 on the plate, pour a proper amount of sweet noodle sauce on it, and then spread it evenly with a brush.

6. Add the sliced beef tenderloin, shallots and cucumbers cut by the method 1, and roll them tightly from the inside out. Before eating, you can add a proper amount of sweet noodle sauce to increase the taste.

Of course, the best beef tendon is marinated by yourself! Buy a piece of beef tendon, wash it, add shallots, ginger slices, pepper, star anise, bay leaves, soy sauce, rice wine and water, mix them, put them in a pot, and limit them to 1 hour with medium fire. When beef tendon can be easily penetrated with chopsticks, it means it is cooked, so it can be taken out and cooled before slicing.

Fried shrimp cake with scallion oil

Ingredients: 6 quince, carrot 1/3, onion 1/2, fresh shrimp150g, a little parsley powder, a little celery powder, a little onion powder, fish paste100g, onion.

Seasoning: salt 1 tsp, pepper 1 tsp, sesame oil 1/2 tsp.

Practice:

1. Wash water chestnut, carrot and onion, peel and cut into pieces.

2. Add the materials prepared by the method of 1, fresh shrimps, minced parsley, minced celery, minced scallion and seasonings into the fish paste, and mix them evenly for later use.

3. Take two pieces of frozen scallion cakes, sprinkle a little white powder first, then apply a proper amount of stuffing in Method 2, cover the two pieces of scallion cakes covered with stuffing, compact them and cut them into triangles.

4. After heating the oil pan to 180℃, fry the shrimp cake with scallion oil in method 3 with medium and small fire for about 2 minutes, then fry it with strong fire for 30 seconds, and then take out and drain the oil.