I remember that in the variety show "My Favorite Women", there was an issue in which Zhang Jin queued up for 2 hours to buy onion oil cakes for Cai Shaofen to eat, and Ma Majun's first reaction to seeing here was not how much this man hurt his daughter-in-law, but I also wanted to eat! This is probably the common disease of all foodies in the world!
I felt that Zhang Jin was about to bring fire to this snack, and then I thought, there is no need to bring fire at all, it has been fire to the point where it takes 2 hours to queue up to eat it! What kind of delicacy is Shanghai's shallot oil cake given to attract so many diners to queue up for a long time to buy it? The following is a little for everyone to reveal the secret of this Shanghai unique snack recipe!
The first is the dough. The kneaded noodles are placed on the board, and the master directly breaks the dough into a dough of equal size with his skillful craftsmanship, but Xiao Xiao found that this dough is not sticky to the hand, so it is likely to be smeared with the right amount of oil when waking up the noodles to reduce the stickiness of the dough and increase its toughness.
Then the master pressed all the dough directly by hand into the shape of a beef tongue, presumably to add some condiments.
Sure enough, I saw him smear a layer of peanut butter-like sauce on the crust, and through even spreading and pressing, the condiment was more suitable for the crust.
The next step should be the focus of this shallot oil cake so popular! He added lard! Pieces of white lard are placed on the crust, and you can imagine that through the high temperature frying, the lard melts into the crust, and the crispy taste is simply amazing!
After the lard is released, the soul ingredient shallots are added, and the chef does not hesitate to add a large handful of green onions and lay them flat on the crust.
Then skillfully roll up the crusts one by one, close the mouth, and press. The prototype of this shallot oil cake is complete. Xiao Xiao was still very confused when he saw this, didn't he have to roll it out? After all, it is very different from the thin crispy shallot oil cake imagined in appearance! But when I see the next step, I will understand it in seconds!
It is this artifact, the wrapped scallion oil cake is directly put into the frying pan, the bottom is fixed, and then the bread press is flattened with this far away cake press, and the noodles are repeatedly turned over to fry.
Seeing here many food friends will think, how greasy this should be, lard with pancake oil, will the taste be good? However, looking down, the fried shallot oil cake is not a finished product, and it also needs to be put into the stove to force out the hot oil in the disease through high temperature, so that it is crispy and delicious but not too greasy. The man who invented this practice is a genius!
After reading all the methods, Xiao Xiao couldn't help but want to try this method, but there was no stove, so I would soon produce a version of the Kuaishou improved version of the onion oil cake tutorial, try to make adjustments on the basis of shanghai onion oil cake, restore its taste, so that everyone can make their own homemade this taste that needs to be queued for 2 hours to taste!
Favorite diners may wish to pay attention to me! I will miss the tutorial in the near future. What else are you doing with scallion oil cake? Welcome to leave a message to share.
Ingredients have a personality, small workshop, daily update of the most in food practices and food anecdotes to share with friends (this article is the original of the small food workshop, it is forbidden to reprint, the picture comes from the network)