After spring equinox, the weather gradually warms up, and everything begins to revive. Spring is a good time to eat scallions. Spring scallions are small and short, with many green leaves, 'ginger' is small, and they won't be too choking or spicy when eaten raw. Spring scallions are the most nutritious at this time, and also the most tender, fragrant, and delicious. At this time, scallions, due to climate and soil factors, are watery, with many green leaves, and not spicy, making them sweet to eat. The vitamins and minerals in scallions can be best absorbed.

Spring Onion Dough: 'Spring onion' is the soul of this dish, so choosing good scallions is half the battle. To make fragrant and non-choking spring onion dough, you must choose small scallions, because whether it is the white part or the green leaves of a large scallion is old, and some white parts are difficult to break. Spring scallions are the most tender at this time, with plenty of moisture, making them perfect for making spring onion dough. Small scallions contain rich vitamins A, potassium, calcium and other trace elements, and scallion pungency can stimulate the body's sweat glands to achieve sweating and detoxification. Small scallion white flavor is spicy, warm and warming, which can effectively treat spring colds and fevers. Small scallion

Selecting small scallions is not enough, many people will encounter spring onion dough leaking out. Even if you put a lot of small scallions in, when you use a rolling pin to roll it, the scallion segments will leak out. When baking, the scallion segments are easily burned, which not only loses the scallion fragrance but also has a burnt taste. Therefore, spring onion dough can only use the green leaves of small scallions, which are the most fragrant and most obedient. Small scallions contain rich vitamins A, potassium, calcium and other trace elements, and scallion pungency can stimulate the body's sweat glands to achieve sweating and detoxification. Small scallion white flavor is spicy, warm and warming, which can effectively treat spring colds and fevers.

Spring Onion Dough

Ingredients Preparation: Flour, scallions, oil, salt, thirteen spices, water.

Specific Instructions:

1Use hot water to scald half of the flour, then use warm water to knead the other half of the flour. When using hot water to knead the flour, be careful not to scald. Kneading with hot water will make the dough softer but less elastic, meaning it will not be as tough as traditionally made dough. Therefore, use hot water to knead half of the dough and warm water to knead the other half of the dough, ensuring softness while still maintaining elasticity.

2After the dough has cooled slightly, use your hands to combine the two parts of the dough and knead it into a smooth dough. The dough for baking should be slightly soft to lock in the scallion fragrance.

3After kneading the dough into a smooth dough, cover it with plastic film for 20 minutes. Many friends ask why dough and finished dough need to be proofed. Kneading the dough only mixes water and flour, not evenly. Proofing allows water molecules to move in the dough, allowing water to permeate the flour fully, thus increasing the extensibility of the flour. The dough that results is also more flavorful and chewier.

4Take small scallions, cut off the green leaves, and continue to cut them into smaller pieces, so that they are easier to roll out, but do not cut them into scallion powder, otherwise the scallion fragrance will be reduced.

5Put the scallion leaves, oil, salt, thirteen spices in a bowl and mix evenly. This is the scallion portion of the spring onion dough. Some friends like to add oil after stirring, and then sprinkle scallion leaves on the dough. This method is wrong. Scallion oil must be prepared in advance, and salt will make the scallion leaves softer, and the flavor of scallion oil will be more uniform and obedient.

6After proofing the dough, cut it into uniform dough pieces.

7Roll the dough pieces into thin cakes, brush the scallion oil evenly on the cake surface, and also brush the scallion leaves evenly.

8Start from one side and roll the cake up. If the cake is accidentally rolled into a long rectangle, roll it up from the long side.

9Form a circular shape with the center as the axis, and enclose it tightly with scallion oil.

10Gently press the cake and use a rolling pin to roll it out. When rolling out, use appropriate force, otherwise the scallion oil will splatter out.

11In the pot, add oil and use a small flame to bake the cakes until both sides are golden brown. Baking spring onion dough requires patience. If the flame is too large, the surface is easy to burn.

12Fragrant and crispy spring onion dough is ready. The entire kitchen is filled with the aroma of spring onion dough. You can eat three spring onion doughs with just vegetables.

Small Black's Notes

1When kneading dough, use hot water to scald half of the dough, so that the baked cake is soft and not too tough.

2For spring onion dough, choose small scallions and make the scallion leaves first, so that the scallion oil will be soft and obedient, and the spring onion dough will not easily 'leak out'.

3After kneading the dough, proof the dough for 20 minutes, so that water and flour are fully integrated, making the texture of the baked cake layered and chewy.

4When baking, use a small flame to bake the spring onion dough until the outside is crispy and the inside is soft.

I am a foodie Zhang Xiaolai, a foodie who loves to eat and make food. I'm a foodie original author, and I eat and eat all year round. Living a life with temperature, making food with temperature, and continuing to write in the kitchen without being cold. Welcome everyone to pay attention to me, and at the same time welcome everyone to like, collect, forward and leave valuable comments, thank you for your support! This picture and text work is Zhang Xiaolai's original work, please do not copy or reprint without permission, the author reserves the right to pursue legal responsibility.