饼皮薄而柔软、油葱香而不腻、薄如蝉翼层若丝。
自己做的葱油饼总是吃不够。
用料
面粉
350克
小葱
一把
鸡蛋
一个
开水
200克左右
一茶匙
胡椒粉
一茶匙
自制葱油饼的做法
- 350克面粉，慢慢加入200克左右的开水，最后打进一个生鸡蛋，揉匀。分成二两一个的面团涂点油，醒半个小时
- 一把小葱切成小段，加入1茶匙盐、1茶匙胡椒粉，烧热50克油，倒入拌匀
- 把面团擀成薄片，铺满油葱
- 从下到上卷起，再从右到左盘起来
- 放置15分钟后，轻轻擀成圆饼
- http://m.dashixiongmuye.cc/article/20250502_61874.html
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- 烧热平底锅，烙到葱油饼两面金黄熟透即可
小贴士
薄如蝉翼层若丝【自制葱油饼的境界】
关于食物，每个人都有小时候不碰的东西，长大后随着包容性的进步，慢慢开始接纳。油饼，在我的记忆力算是一个。在天津念书的时候，放假回来，再吃妈妈做的葱油饼，觉得简直是递进到一个：岸数百步，中无杂树，芳草鲜美，落英缤纷的全新境界。其实不是俺娘的做法有了怎样的改变，是我的胃口，经过学校食堂的磨砺，已经黄发垂髫均怡然自乐了。O(∩_∩)O
这个葱油饼，骄傲振博一点讲：好吃好吃好吃哇!
饼皮薄而柔软、油葱香而不腻、薄如蝉翼层若丝。当然，如果你从未离家远行独自闯天涯，前面那句就当没看到吧O(∩_∩)O
