The shallot oil cake represents not only a street snack, but a good memory of childhood, the aroma of onion oil in the alley, the long queue in front of the breakfast stall, and the crispness of the mouth full of bites. But when it comes to making their own shallot oil cakes, everyone must think of a series of steps, and noodles, waking up the noodles, kneading the dough, rolling the cakes... Think about whether it's all tired. Cooking on a hot day should be simplified, and the scallion oil cake introduced to you today does not need to be noodles, and the layers are clear, crispy and fragrant, and zero cooking skills can also be successful.
First ingredients: 18 dumpling skins, a few chives, 4 tablespoons of vegetable oil, 1/2 teaspoon of salt.
Steps to proceed: 1, prepare the ingredients: the required ingredients are ready; 2, chopped chives: remove the yellow leaves of the chives, wash and chop; 3, make the shallot crisp: put the chopped chives into a bowl, put 1 tablespoon of salt in vegetable oil, mix well and set aside; 4, start making scallion oil cakes: take a dumpling skin flat, put a layer of shallot oil crisp on top; 5, continue to do: put another dumpling skin on top, then put the green onion oil crisp, and then put 6 dumpling skins in turn;
5, continue to do: put another dumpling skin on top, and then put the green onion crisp, put 6 dumpling skins in turn; 6, roll out the cake: press the folded dumpling skin by hand, take the rolling pin and roll it thin, roll it into the size of the palm; repeat steps 4-6, roll out the dumpling skin into a pancake in turn
7, start frying: the pot is dry, put 1 tablespoon of vegetable oil, put the shallot oil cake, low heat and slow frying; 8, fry until both sides are golden: after one side becomes brown, turn the noodles, fry until both sides are golden brown, you can get out of the pan, and the remaining shallot oil cakes can be fried.
The operation is simple, the gorgeous turn of the dumpling skin, with the dumpling skin + chives, you can easily make it. Roll out the cake for 5 minutes, fry for 5 or 6 minutes, and 10 minutes for you to eat the crispy and fragrant scallion oil cake.