Spring, fresh green onions new green listing, 3 yuan a handful, is very affordable, many people will buy more, in addition to daily eating, will also be this fresh shallots rooted down, very easy to live, not only with the picking to eat, but also can be left until the autumn time, wait until the spring onions grow into green onions, you can harvest and wait until winter to eat.
Compared with the fine chives, the white of the shallots is relatively short, the green onions are slightly thick and long, the spicy taste is very light, you can eat it raw, dipped sauce, burritos, and can also be made into simple, fast, original dishes such as "shallots mixed with tofu" and "shallot stall eggs". Eating not only will not feel spicy, but there is a fresh and sweet taste, which is not exactly the fresh taste of spring ~ In addition, spring onions are rich in protein, sugar, carbohydrates, vitamins and calcium, iron, phosphorus and other nutrients. During the short golden season of spring, this delicious ingredient must not be missed
Today, we use less than 1 dollar of spring onion to make a delicious shallot oil cake, no need to knead the dough, just wake up the noodles for 25 minutes, eat soft, full of green onion flavor, cold is not hard, like friends must try to make it ~
<h1 class= "pgc-h-arrow-right" > first, the method of scallion oil cake:</h1>
Ingredients: 8 shallots, 300 grams of flour, 2 grams of yeast powder, 220 grams of warm water, 1/2 tsp of salt, 1/2 tsp of pepper noodles, edible oil to taste.
Preparation Method:
Step 1: Prepare a large bowl, pour 300 grams of flour into the bowl, add another 2 grams of yeast powder, slowly add about 220 grams of warm water, stir with chopsticks while upside down, stir into a smooth and non-dry powder viscous dough, then cover the lid and let it sit aside for 25 minutes.
Step 2: Wash the shallots, cut them into small pieces and place in a small bowl. Add two more spoonfuls of flour, half a teaspoon of salt, and half a teaspoon of peppercorn noodles, then pour hot oil and stir to form a shallot crisp.
Step 3: Sprinkle a little flour on the board, put the batter dough on the waking dough, with the help of dry flour, organize the batter into long strips by hand, then flatten it by hand, and then use the rolling pin to roll out the large rectangular dough pieces.
Step 4: Spread the puff pastry evenly over the dough, roll it up from the narrow end, and cut into evenly equal portions.
Step 5: Take one of the agents, pinch the two ends tightly with your hands, then fold and knead them in half, and roll out the arranged small agents into a round cake. Do the same with the remaining small ingredients, making a cake embryo for later use.
Step 6: Sit in a pan on the heat (or use an electric cake pan), brush the pan with a thin oil, then add the preforms and brush a thin layer of oil on the surface of the cake to lock in the moisture of the cake.
Step 7: After setting one side of the branding, turn it to the other side, and the two sides of the branding are golden and ready to be put out of the pot and plated.
<h1 class= "pgc-h-arrow-right" > two, the skill of making shallot oil cake:</h1>
1: When stirring the batter, try to be as soft as possible, because the texture of the flour requires a slight difference in the amount of water, stir the noodles into a smooth and non-dry powder viscous dough.
2: Want to have more layers of shallot oil cake, the oil crisp is indispensable, in addition, the small agent after sealing is twisted a few times and then rolled into a pancake, the layer will be more.
3: The outer layer and inside of the cake are very crisp and soft, shredded by hand, and the green onion is full of flavor.
It can be wrapped in newspaper, then packed in a plastic bag, sealed in the refrigerator and refrigerated, and can be stored for about a week.
If you want to preserve it for a longer time, you can prepare a mineral water bottle, cut off the upper part, pour a little water, soak the shallots in the roots, and change the water every two days;
Alternatively, the spring onion is planted into the soil, you can plant the whole plant or only the root of the onion, the shallot is easy to survive, in the process of growth, you can use scissors to cut off more than an inch from the root, the remaining roots can be pumped and continue to grow. After winter and the following spring, it can continue to grow, flower, and produce seeds, and the management is extensive and very well-tended, which is very suitable for the balcony party.
The ingredients are simple, it is not difficult to make, this half-haired scallion oil cake, full of flavor, soft layer, especially delicious, cold is not hard, the more chewy the more fragrant, like you must try ~
The daily chai rice oil and salt makes us have no sense of "if we first saw" for the trivial and complicated cooking, but however, "regardless of gains and losses, forget about ourselves, and enjoy it" is still our unremitting pursuit every day. I am a little turtle watching the rain from the window, love life, love food, share the delicious food and stories with you, like me ~ attention! ~Thumbs up! ~Support me~~~
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