My favorite snack is the shallot oil cake, when I was still in school, I liked to buy shallot oil cake on the street, usually buy more at one time, and then put it in the refrigerator to refrigerate, and the next day I can take it out to heat it up for breakfast. But when I grew up, I began to worry about the unhygienic guard of the shallot oil cake bought outside, so I learned how to make a scallion oil cake that did not lose the outside to buy. I started, getting up early on the weekend and making breakfast, of which scallion oil cake is the most commonly made.
Because the scallion oil cake itself tastes very good, and the ingredients are simple, it is fast and easy to make. So it's the best way to make it breakfast. However, this is not the first time I have made shallot cakes, I have also undergone many experiments, and have made many improvements and processing to better make delicious fried shallot cakes.
Tip 1: Get the ingredients ready
The ingredients for scallion oil cakes are also very simple, just prepare green onions, boiling water, ordinary medium gluten flour, table salt and cooking oil. The ratio of flour to water is mainly determined according to the water absorption rate of its own flour. Therefore, in the production, you need to add a small amount of water many times, so that the processed dough will be the most perfect.
Tip 2: Boil the shallot oil
I recommend that when boiling shallot oil, it is best to use lard, of course, you can also choose to buy the right amount of pork belly. After that, put the pork belly into the pot, add the right amount of water, and when the water is dry, you can get the lard. You only need to add chopped green onions, the use of lard processed shallots, the taste and taste are better, of course, too much trouble or dislike, choose to add ordinary vegetable oil is also OK.
Tip 3: Proportions when making shallot oil cakes
The scallion oil cake is delicious, and the most important thing is the proportion of the shallot oil cake. My recommended ratio is the same amount of shallot oil, flour and freshly chopped shallots. After that, the processed shallot filling is wrapped in the dough, the skin can be rolled up, and finally only need to fry the shallot oil cake until both sides are golden brown.