Why put the scallion cake in the oven when it's ready?

After the scallion cake is made, put it in the oven to bake out the excess oil juice.

After the scallion cake is made, put it in the oven to bake out the excess oil juice. This is not greasy, but also increases the crispness of the taste, which is crisp but not greasy.

Nutrition of scallion cake

1, increase appetite The scallion cake is rich in high protein and delicious, which can effectively increase consumers' appetite.

2. Heat-clearing and fire-reducing wheat flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium and magnesium, and has the effects of nourishing the heart and kidney, invigorating the spleen and moistening the intestines, clearing heat and quenching thirst. The scallion cake made of wheat flour has the effect of clearing away heat and fire.

3. The content of flour in general nutritious scallion cake is 10%- 13%, which is higher than that of rice. However, the contents of lysine, arginine, histidine and methionine in wheat protein are relatively low. Therefore, when eating pasta, we should supplement these foods with high nutritional content in order to achieve the principle of complementary nutrition and ensure a healthy diet.