At home to teach you to make special shallot oil cakes, take a bite of crispy residue, and eat them at two ends for three days

　　Because of special circumstances, staying at home can not go out, some people have been "forced" to become "chefs", at home to study the production of various types of recipes, it is said that not long ago, flour has become out of stock products.

　　Since we talk about flour, we will share with you a time-consuming pasta today, which is the shallot oil cake, which can not only pass the boring time, but also enjoy the delicious taste of crispy outside and tender teeth and cheeks.

　　Ingredients: flour, shallots, five-spice powder, salt, oil, water.

　　Directions: Pour 500g of flour into a large basin, add half a teaspoon of salt and a small spoon of oil and stir well. Pour 320g of warm water into the flour and stir as you pour. (The spoon is the seasoning spoon we usually use.) ）

　　After the flour is stirred into a flocculent shape, knead it into a dough by hand, the kneaded dough should not be too dry, it needs to be softer. Wrap in plastic wrap and set aside to relax for 10 minutes.

　　Remove the flaccid dough, knead it slightly, and use a knife to divide into small pieces. Roll a layer of oil over each dough, put it on the plate, seal the plate with plastic wrap, and let the dough continue to relax for half an hour.

　　Cut the shallots into chopped shallots, place in a bowl, add 50g of flour, half a small spoon of five-spice powder, and half a small spoon of salt, stir well. Drizzle in some hot oil to make a shallot crisp. The aroma of flour is fried in hot oil, and it will leave a fragrant aroma on the teeth and cheeks when eaten.

　　Apply a little oil to the board, take out a piece of waking dough, place it on the board, press it flat with your hand, and then roll out the thin skin with a rolling pin.

　　Brush another layer of oil on the skin, the oil here does not need much. Place the finished shallot puff pastry at the very edge of the skin, and from the irregular roll of the shallot crisp on the side of the shallot crisp, wrap the shallot puff pastry in the middle, and finally seal it.

　　After rolling, press the flatbread embryos and put them in a pan over medium heat and fry slowly. Fry until the crust is yellow and crispy, and you can get out of the pan.

　　In fact, we have shared with you a lot of shallot oil cake methods before, but I personally think this shallot oil cake is more delicious.

　　If you think it's too vegetarian to eat, you can add some pork or lard to the chopped green onion, which will make it more delicious. One bite down, the outer skin is crispy, the inside is layered, the filling is tender and delicious.

　　Such a small scallion oil cake, the outside is sold for four or five yuan a Oh!