Beijing-style Home-cooked Pasta "green Onion Cake"

Name: Beijing-style Home-cooked Pasta "green Onion Cake"
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Flour; 300ml Shimizu; Some Chopped chives; Some Shallot oil; Some Refined salt

by Large frying spoon

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

There are many ways to make scallion pancakes in the north. They can be made with vegetarian oil or lard. In the past, there was also a kind of noodles called fat pancakes in Beijing, which used a thick piece of suet close to the ribs in the internal cavity of pigs, or linked with the large intestine of pigs. Cut the net oil into small pieces with chopped green onion to make chopped green onion pancakes. This kind of lard suet is different from the fat fat of pigs. The lard produced by using it has a higher yield rate. More than 80% of suet is pig fat, while the fat yield of pig fat is lower than that of pig fat. Scallion pancakes made with pork suet are called fat pancakes, which are delicious but unhealthy. In the past, because people's living standards were very low and non-staple foods were extremely scarce, old people said that for a long period of time, meat was provided by ticket, and many families could not eat meat almost once a month. Traditional Beijing people like to eat fried sauce noodles, but in those years when people made fried sauce, they used very little minced meat to fry the sauce. That bowl of fried sauce noodles was just to relieve the gluttony, and at the same time eating By the way, take a closer look at the seductive taste that has been missing for a long time. Therefore, in those days, people often held a few meat tickets with very few supplies in their hands. When queuing to buy meat, most people chose fat meat, and the leaner meat would be ignored.
After a period of complaining and reminiscence, I'm just reminding everyone that we once had nothing, but now we have entered the paradise that people wanted at that time, isn't it? Our country is now prosperous and strong, and people's lives have entered a well-off society, so we must cherish the past even more. Back then, Lenin's most appropriate sentence was: "Think of the past in the reputation of a revolution"! Ha ha, I accidentally changed from eating and talking to national conditions and ideology! Good, good!
Return to the book, continue to chat. This Beijing-flavored green onion cake is made with vegetable oil. The method is as follows;"

Ingredients

400g Flour
300ml Shimizu
Some Chopped Chives
Some Shallot Oil
Some Refined Salt

Beijing-style Home-cooked Pasta "green Onion Cake"

1. Put an appropriate amount of scallion oil in the flour, about 400 grams of flour put 20-25 grams of scallion oil.

Beijing-style Home-cooked Pasta "green Onion Cake" recipe

2. Then use warm water to make a softer dough, and cover it with a wet towel for 10 minutes.

3. After the 饧 is done, take out the dough and knead it on the chopping board a few times and knead it evenly, but don't knead it vigorously, otherwise the texture of the dough will not be good.

4. Use a rolling pin to roll out the kneaded dough into a large rectangular piece with a thickness of about 5 mm.

5. After rolling, apply shallot oil.

6. Then evenly sprinkle a little salt and chopped green onion.

7. After spreading, roll up the dough sheet from one end with a width of 7-8 cm.

8. After the roll is finished, cut the noodle roll into two pieces from the middle.

9. Divide the noodles into two evenly, and then cut the noodles from the middle part.

10. Then the knife edge is facing up and stretched with your hand.

11. When the width is 2 cm, roll the dough, roll it into a large dough, and press the end of the dough under the dough so that it will not fall apart when rolling.

12. After the dough is rolled, use a rolling pin to roll it into a round cake.

13. Put the rolled biscuits into the preheated electric baking pan.

14. Cover the lid and fry for 1 minute. Turn the cake over and spread the scallion oil.

15. Spread the scallion oil on both sides and fry the cake until it is golden, then it can be out of the pan.

16. When eating, use a knife to divide it into four pieces. You can also quickly pat the sides of the cake with your hands while it is hot to loosen the cake. This is the practice of hand tearing the cake with scallion oil.

Tips:
Features of pasta: golden color, crispy skin, rich green onion, and slightly salty taste.

Tips;

1. The dough should not be hard, but should be slightly softer. Don't knead the dough repeatedly after the dough is finished, otherwise the glutinous cake will not taste good.

2. Don't use force when rolling the cake, otherwise it will affect the level. If you want to prevent adhesion and show the layering of the cake, you can evenly sprinkle a thin layer of dry flour after applying the scallion oil, and then apply a layer of scallion oil, so that there will be no adhesion between the layers after rolling. Plays the role of stacking the noodles, and it won't run off when rolled.

This Beijing-flavored home-cooked pasta "scallion cake" with a large frying spoon is ready for your reference!