Lard Dregs Made Noodles

Name: Lard Dregs Made Noodles
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 tablespoons Flour; 1g yeast; 2 tablespoons Lard residue; Some chopped green onion

by Shaer Feifei❉

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

I remember that when I was a child, my mother used to refine lard. The smell of the house was full. When the oil residue was cool, put some salt and sugar on it and you could eat it directly. It smells so good! However, with the improvement of living standards, people said that eating lard oil would make you sick. My family gradually replaced lard with blended oil, but I always felt that the greens fried with lard were particularly fragrant. The simple seasoning of powder and water is already delicious.

In recent years, after scientific research, eating lard in an appropriate amount is good for the human body, so lard has been refined again! Children eating lard is good: Compared with general vegetable oil, animal oil has an irreplaceable special fragrance, which can increase children’s appetite and help prevent children’s anorexia.
Yesterday, I refined the lard and the remaining oil residue, and used it to make the dough cake. It tastes very soft and fragrant, 😍😍👇"

Ingredients

2 tablespoons Flour
1g Yeast
2 tablespoons Lard Residue
Some Chopped Green Onion

Lard Dregs Made Noodles

1. First make the starter, add yeast powder to the flour

2. Add an appropriate amount of water to make a paste, let it stand overnight, and ferment

3. Add the fermented starter slowly to the flour

4. Knead into a smooth dough and leave it for about 10 minutes

5. Cut the oil residue and green onion finely and set aside (this oil residue is salted, if you don't add salt, you can add salt in this step)

6. Divide the dough into two parts

7. Use a rolling pin to roll into thin slices, the thinner the better

8. Sprinkle oil residue, flatten evenly with a spoon,

9. Sprinkle with chopped green onions

10. Make a few cuts with a dough cutter, as shown in the picture, don't cut the two ends,

11. Wrap up

12. Roll up from one end

13. Use a rolling pin to roll it into a pancake shape

14. Preheat the electric cake stall, brush a thin layer of oil, put in the cake dough, and fry until golden on both sides

15. Xiangxiang dripping oil cake is on the table, it is fragrant and crisp, the taste of childhood,

16. You can also tear it and eat it, fragrant...

Tips:
1. The starter needs to be fermented one night in advance
2. The thinner the dough, the better
3. Add salt to the oil residue,
4. There is a way to boil lard in my recipe, you can check it out if you like