The practice is similar to the scallions, with onions and a great taste.
The onion is rubbed into a filament with a vegetable cutter.
The salt is opened with warm water, added with flour, and into a soft dough, simmer fully, wake up for 10-20 minutes.
Smash into large pieces and sprinkle with oil.
Brush evenly, and evenly overlap and stick evenly.
Sprinkle with a thin layer of dry flour.
Sprinkle a layer of onion evenly.
Fold from one end to the other. Two folding methods: one is like a picture, the folding fan method. There is also a method of curling dragons, which is rolled up from one end to the other and becomes a face dragon. There is no essential difference in the taste of the cake made by the two kinds of folding methods. What I did today is the folding fan method.
Into a strip.
Draw the folded noodles into a round noodle and close the mouth.
Gently flatten and pry into a large cake with a rolling pin.
Put it into a flat-bottom non-stick pan and simmer it in medium and small heat.
Turn over, brush oil, golden on both sides, and make up the layer.
Throw a throw, throw a fall, let the level come out.
1, the oil should be enough, the onions should be enough, the salt should be salty, the fragrance, the layer is distinct. 2, the onion particles should not be too large, so as not to get the cake uneven.