Scallion flavored Big Youbing (Deep-fried round and flat dough-cake)

2024-04-17 10:43:05 289

I really like spring onions. When I see green onions, I feel like spring has arrived. The newly launched onions are very tender and delicious when dipped in sauce. These days have reached the late spring season. The scallions sold in the market are also noticeably old, and eating them raw with sauce is a bit spicy. It's just right for baking Youbing (Deep-fried round and flat dough-cake). Lard is called big oil here.

Details of ingredients

Technique

difficultyintermediate
workmanshipCauterization
tasteScallion fragrance
timeThree quarters of an hour

Steps to make Scallion flavored Big Youbing (Deep-fried round and flat dough-cake)

1. Main raw materials.
2. Mix flour with an appropriate amount of water to form a dough. Wake up for 20 to 30 minutes and set aside.
3. Cut pork fat into small diced pieces for future use.
4. Wash and chop the scallions for later use.
5. Put diced lard and scallions together, add salt, stir well, and prepare the scallion oil filling for later use.
6. Make the awakened dough into a potion and use a rolling pin to knock it open. Evenly wrap the onion oil filling and roll it into a pancake for later use.
7. Brush the pan with oil, place the Youbing (Deep-fried round and flat dough-cake) in the pan and cook it until it is crisp. (I should use a frying pan, which works better.)
8. Scallion flavored Big Youbing (Deep-fried round and flat dough-cake).