Scallion Incense Burning
by Le: eating
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Put the leaven head on the flour (the leaven head is a soft dough block that is fermented for about 4 hours after one heat preservation. When opened, it has a wine aroma. The dough is densely packed with large bubbles, and the whole is a thick paste-like tender fermented noodle.)
2. Sprinkle flour to gather the dough and gradually live into a dough.
3. Take an appropriate amount of live dough.
4. Roll out into long strips and sprinkle with salt evenly.
5. Pour up the blended oil.
6. Spread the oil evenly.
7. Chop green onions and set aside.
8. Sprinkle the chopped green onions on the dough.
9. Roll up from one end and roll into a roll.
10. Stretch the dough.
11. Roll it up again from one end.
12. Roll into a garden cake, and roll it out slightly to make the garden cake thinner.
13. Warm the pot with cold oil, put the green onion incense and burn it, turn it over after setting
14. Fry until golden brown.
15. Golden yellow on both sides is fine.
16. The finished product is out of the pot.
