Editor: Chinese Food Network Mobile site
This time made itCilantro oilBuns，BreakfastA piece of the buns, paired with an oldFermented tofu, truly excellent flavor~
IngredientsMain ingredients: 1 stalk of green onion,Cornoil 20ml,wheatflour 100g, corn oil 5ml, salt 2g, freshgingera small piece,Sichuan pepper2g, five-spice powder 2g, flour 15gSteps
1. Put the flour in a large bowl.
2. Add water and knead into a relatively soft dough, let it rest for 20 minutes.
3. While resting the dough, prepare the oil paste.
Halve the green onion and cut it into segments, slice the ginger, and get ready with the Sichuan pepper.4. Heat the pan, pour in 20ml of corn germ oil, heat the pan first before adding the ingredients to reduce smoke and nutrient loss.
5. Add the Sichuan pepper, ginger slices, and green onion segments and fry on low heat until fragrant.
6. Drain the fried oil, cool it down, then set aside for later use, and finely cut the remaining green onions into.
7. Add the amount of flour for the side ingredients, along with a little salt and five-spice powder.
8. Mix well until you can flow oil paste.
9. Take out the rested dough.
10. Divide it into three parts.
11. Roll each part into a ball.
12. Take one portion and roll it flat and thin.
13. Fold in half to form a fan shape (sift enough flour to prevent sticking), then cut into strips.
14. Unroll the
noodlesNoodles15. Brush with oil paste, sprinkle with, and roll up.
16. Roll out using a rolling pin, forming a pancake shape.
17. In the remaining oil in the pan, fry the pancakes on low heat.
18. Fry until one side is golden yellow, then flip to fry the other side.
19. Once both sides are golden brown, remove the buns from the pan.
20. Layered clearly~
21. Time to eat!
22. Tip
1. Heat the corn oil first before adding ingredients in the pan to reduce smoke and preserve nutrients.
2. Use green onions for a richer aroma when frying.
2. Choose a large onion for a more fragrant pancake.
