Crispy Scallion Pancakes

Name: Crispy Scallion Pancakes
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Zhongyu Multipurpose Wheat Flour; 1 tablespoon Five spice powder; 1 shallot; 15ML Salad oil; Some Hot and cold water

by I have dried shrimp

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

A few days ago, I had a bad meal with a group of colleagues. I almost started ordering the staple food. The boss said that there was no rice but only scallion pancakes. At that time, he asked for two servings without asking the price. My colleagues kept saying that the pancakes were delicious , The result is only 40 for two cakes at the checkout...So today I will bring you this "value for money" scallion pancake~ After you learn it, you can save a lot of money~! Also, I have to give you this multi-purpose wheat flour from Amway, which is really awesome! Our family uses this flour to make cakes, steamed buns, and steamed buns, and the pasta made is very powerful. Finally, you can make more when making the cakes. Put the rolled cakes in the refrigerator before going to bed. You can take them out in the morning and fry them directly. Add porridge and water to stack the side dishes. Everything is done. Fully full.

Ingredients

Crispy Scallion Pancakes

1. To knead the noodles in half of the soup, first pour a small amount of hot water, mix the flour into a large snowflake shape with chopsticks, and then add a small amount of cold water to knead the dough.

2. Let the dough rise for more than 20 minutes, and then divide it into several fist-sized doses.

3. Mince the green onions, pour in the five-spice powder and salt. Pour the oil in a hot pan, wait until the oil is warm and turn off the heat, pour it into a small bowl of scallion five-spice powder and salt to make scallion oil.

4. Divide the kneaded dough into several portions and roll them into large long pieces, slightly thinner. Brush with shallot oil.

5. Fold the sides toward the middle.

6. Then with a knife in the middle, you can make two loaves.

7. Roll up the pie one by one, just like poop.

8. Then use a rolling pin to roll into a large piece of dough.

9. Put a few drops of oil in the pan, put in the large pie crust, and fry until golden on both sides (note that it will be baked slowly with a medium-to-small fire, it will be easy to batter when the fire is big, and the taste will be harder).