Spinach Sauce and Chopped Green Onion Cake

Name: Spinach Sauce and Chopped Green Onion Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; 1 small bowl Lard residue; 1 teaspoon Chicken Bouillon Powder; Some Vegetable oil; 100g spinach; 2 teaspoons pepper powder; 3s shallot; Some water

by Jin Feng Qiwu

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Spring is here, come with a little green fresh breath, squeeze pancakes with spinach juice, nutritious and delicious. "

Ingredients

300g Flour

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1 small bowl Lard Residue
1 teaspoon Chicken Bouillon Powder

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Some Vegetable Oil
100g Spinach
2 teaspoons Pepper Powder
3s Shallot

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Some Water

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Spinach Sauce and Chopped Green Onion Cake

1. First squeeze out the spinach juice, heat the spinach juice to about 70 degrees, knead the dough to about 80%, then add warm water and a little oil to knead it into a smooth dough. Cover with a wet towel and wake up for 2 hours

2. Chop chopped green onion and lard residue in a bowl, add pepper powder, chicken essence, and a little oil, mix well

3. Divide the awake dough into three portions, take out one portion and roll it into square slices

4. Spread chopped green onion and oil residue

5. Roll up. Pinch both ends

6. Coiled into a round tuft, flattened

7. Roll into pancakes

8. Brush a little oil on the electric baking pan, add the pancakes and fry until

9. Turn it over after turning golden

10. Both sides are golden and ripe, take out and cut

11. Finished picture

12. Finished picture

13. Finished picture

Tips:
The noodles should be as soft as possible to taste. The salt is already added when the lard is boiled, and the oil residue is salty enough, so when the oil residue is mixed with green onion, no salt is added.