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At 4:30 in the morning, the autumn Sky in Shanghai was just dark, and a small shop on the street lit up with orange lights.
Wang Ji's onion oil cake opened at the intersection of Yuyuan Road and Zhenning Road, and Xiao Luo, who went to Xiao Luo for the first time, was still looking down at the navigation, and his nose was occupied by a smell of green onion oil.
The façade of this shop is very small, only 2 square meters, and the orange sign is simple but conspicuous. But on this small 2 square meters, Master Wang was busy, and the aroma of this scallion oil cake wafted for eleven or twelve years, stopping a batch of passers-by.
Master Wang looked very serious, opened his mouth to speak but became cute, pulling his finger to give us a total of how many steps to make onion oil cakes, which step is a minority, the aunt standing on the side will "drum up" to supplement.
A five-dollar shallot oil cake needs to go through 13 processes, starting from the first night to washing the shallots, cutting the shallots to the noodles, wrapping the shallot oil, smearing the lard... It's very elaborate to do.
Auntie added that frying and roasting are the most important, and the fried shallot oil cake should be baked in the open stove again, and the shallot oil cake after baking is "crunchy"!
One bite down, layer after layer of puff pastry with the "lard flavored ➕ onion aroma" in the mouth exploded, bite after bite, can not stop at all, a piece of cake is definitely not enough to eat.
In addition to the takeaway brother who wants to send this takeaway, he also has to eat every day, and he has to buy two or three in one go. Master Wang told us that a pot of twenty cakes came out of a pot in ten minutes, and in one or two minutes, they all sold out. Catching up with the time when the school next to them went to and from school, they were all students in line, and as soon as the children got their hands, they were not afraid of being hot, so they stuffed themselves into their mouths and saw that they were eating very deliciously.