葱油饼/Baked Scallion Pancake

今天分享一下中国传统的一个美食，洛油馍，也就是葱油饼！/Today, I'd like to share a traditional Chinese delicacy, luoyoumo, or scallion cake!

先把面粉用温水和一下，和好之后揉成小团擀开，撒点食盐放上油撒点葱花，这个时候在馍上放上油，油馍可以起层，在卷起来团成团擀成圆的。/First, mix the flour with warm water, and then knead it into a small ball and roll it out. Sprinkle some salt and oil and sprinkle some scallion. At this time, put oil on the bun. The oil bun can be layered and rolled into a ball.

把平锅加热了，把馍放进去，火温要调节好，不要太热，稍等一会翻个面，把油倒进碗里，用勺子舀一点油放在馍上面，把油涂匀，翻个面在放上点油涂匀，快熟的时候用锅铲把馍铲碎，这样就出锅了，这样做的油馍松软好吃！/Heat the pan, put the bun in, adjust the temperature of the fire, don't be too hot, turn over the surface later, pour the oil into the bowl, scoop some oil with a spoon and put it on the bun, spread the oil evenly, turn over the surface and put some oil on it and spread it evenly, when it's about to ripen, use the spatula to break the bun, so it's out of the pot, the oil bun is soft and delicious!

我们不是先在锅里放油在放馍，而是把馍蒸虚了，在放油，然后快熟了在铲碎，不铲碎也行呀！这样的程序做出的油馍才更柔软好吃，并且不要用凉水和面呀，用温水和面面才软！或者直接用发面馍也行，烫面更省事！/We don't put the oil in the pot first, but we steam the steamed bun. We put the oil in the pot, and then when it's almost cooked, we shovel it to pieces. It's ok if we don't shovel it to pieces! This procedure makes the oil bun more soft and delicious, and do not use cold water and noodles, use warm water and noodles to be soft! Or you can use the hair bun directly. It's easier to scald!

不知道别人是怎么做的，我也是跟着我妈妈学的，这样做出的油馍外酥里嫩，分享一下！你们可以试试呀，觉得好，就这样做了！/I don't know how others do it. I also learned it from my mother. The oil steamed bun is crisp outside and tender inside. Share it! You can try, feel good, and do it!

不知道外国人会不会做这种馍，只觉得我们中国才有这种家乡口味的美食，每一个美食都充满了我们的智慧，满足着我们的口味！/I don't know if foreigners can make this kind of bun. I only think that we have this kind of home flavor food in China. Every food is full of our wisdom and satisfies our taste!