餅皮薄而柔軟、油蔥香而不膩、薄如蟬翼層若絲。
自己做的蔥油餅總是吃不夠。

用料

面粉

350克

小蔥

一把

雞蛋

一個

開水

200克左右

一茶匙

胡椒粉

一茶匙

自制蔥油餅的做法

1. 350克面粉，慢慢加入200克左右的開水，最后打進一個生雞蛋，揉勻。分成二兩一個的面團涂點油，醒半個小時

1. 一把小蔥切成小段，加入1茶匙鹽、1茶匙胡椒粉，燒熱50克油，倒入拌勻

1. 把面團搟成薄片，鋪滿油蔥

1. 從下到上卷起，再從右到左盤起來

1. 放置15分鐘后，輕輕搟成圓餅
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1. 燒熱平底鍋，烙到蔥油餅兩面金黃熟透即可

小貼士

薄如蟬翼層若絲【自制蔥油餅的境界】
關于食物，每個人都有小時候不碰的東西，長大后隨著包容性的進步，慢慢開始接納。油餅，在我的記憶力算是一個。在天津念書的時候，放假回來，再吃媽媽做的蔥油餅，覺得簡直是遞進到一個：岸數百步，中無雜樹，芳草鮮美，落英繽紛的全新境界。其實不是俺娘的做法有了怎樣的改變，是我的胃口，經過學校食堂的磨礪，已經黃發垂髫均怡然自樂了。O(∩_∩)O
這個蔥油餅，驕傲振博一點講：好吃好吃好吃哇!
餅皮薄而柔軟、油蔥香而不膩、薄如蟬翼層若絲。當然，如果你從未離家遠行獨自闖天涯，前面那句就當沒看到吧O(∩_∩)O