305g flour
condiment
salt
1 spoon
verdant
4 keshu
energy
3 tablets
Sichuan pepper
1 spoon
vegetable oil
30 grams
water
200 grams
hotbed chives
20 grams
Method for making scallion cake
Zanthoxylum oil: 4 shallots, 3 slices of ginger, Zanthoxylum bungeanum 1 spoon, 30g of vegetable oil.
Crispy stuffing: 30g pepper oil, 2 tablespoons flour, salt 1 teaspoon (about 3g).
Dough: 200 grams of water, 300 grams of flour, crispy stuffing and 20 chives.
First, the practice of pepper oil:
1. Heat the pan, pour enough vegetable oil, add onion, ginger and pepper, stir-fry until fragrant, and let it cool for later use.
2. Filter out the residue of onion and ginger with a strainer.
3. Dice the onion for later use.
4. Pour the fried oil into a small bowl, add appropriate amount of salt and flour (you can add other condiments according to your own preferences) and stir well to let it flow freely.
Second, the practice of scallion cake:
1. Put the water in the basin and add the flour.
2. Stir with chopsticks into a flocculent shape
3. Knead the dough by hand until there is no dry powder, and let it stand for about 20 minutes.
4. Take out the baked dough and knead it into a smooth dough.
5. divide it into four parts.
6. Take a dough and knead it into a ball.
7. Roll the dough into a rectangle (you can pull the dough into a square before rolling, and try to press it in one direction when rolling).
8. Wipe enough dry powder on the rolled cake to prevent adhesion and fold it into a fan shape.
9. Cut off the asymmetrical ends and chop the others like noodles.
10. Pick up the noodles at one end by hand and lift them up.
1 1. Tile Lamian Noodles on the chopping board.
12. Brush the pastry evenly on the noodles.
13. Sprinkle chopped shallots.
14. Tidy up the noodles a little.
15. Roll it up and stretch it when changing the roll.
16. Fully rolled cylinder
17. Press it and roll it into a thin round cake with a rolling pin.
18. Heat the pan, pour a little oil, add the cake and fry until both sides are golden.