1.
First, prepare the materials:
Chopped green onion (scallion), dumpling skin, salt, oil (for cooking), cutting board, rolling pin
The saddest thing about green onions is that they fall off! eye! tears!
I tried to cut with a sip of water, but it didn't work! So, my advice is to cut it quickly! do not stop! Just be careful not to fall into your tears and nose...
2.
first step:
Put some oil on the chopping board and put a piece of dumpling wrapper on it
The purpose of oiling is to prevent the dumpling skin from sticking to the cutting board, otherwise it will be horrible when you wait to roll the scallion pancake...
3.
The second step:
Put some oil on the dumpling skins, sprinkle a bit of salt, and some chopped green onions
If you have a special small brush, it’s best. I don’t have a small brush, so I use a spoon to get it. First, I scoop a drop of oil on the dumpling skin, and then use the back of the spoon to wipe it off, but it’s not very easy to use. I wiped it rough (disgusting myself for 1 minute...)
The amount of salt...just use your thumb and index finger to rub evenly on the dumpling skin (I still use my hand to wipe it out, otherwise it will be uneven)
The amount of scallions depends on personal taste, but since it is scallion pancakes, you can have more and more fragrant.
4.
third step:
Put another layer of dumpling wrapper on the dumpling wrapper covered with chopped green onion. Repeat the second step, spreading oil, salt, and chopped chopped green onion. Seven or eight layers are better. I used 8 dumpling wrappers to make a cake: )
5.
the fourth step:
Using a rolling pin to press the just-folded dumpling wrappers into a piece of cake is still very cool, but the hands are full of oil...
Put the rolled scallion pancake on a clean plate and make the second pancake. The rolled cakes can be directly stacked together, because there is oil, they will not stick together.
6.
the fifth step:
Pour the oil, don’t need too much, there is a lot of oil in the cake itself. Rotate the pan, let the oil fully cover the bottom of the pan, turn on a low fire to heat the oil, don’t burn until it smokes, just put your hands on the pan and feel the heat. Put a piece of cake in the pan, keep shaking the pan to avoid sticking the pan, turn it over after it is slightly burnt
Pancakes are very casual, you can cook them as you like, you are happy~
Of course, the frying pan is definitely better, and the heating is more even, but I don’t care for a casual person like me!
As for the heat, I really can’t help you. I use the induction cooker, the third gear of the cooking mode (our induction cooker has a total of eight gears, and the sixth gear is easy to get confused. You can feel it yourself! )
Having said that, induction cookers and woks are simply the worst enemies of pancakes, and it is called unevenness when heated! ! !
7.
The sixth step:
Put the baked cake out, let it dry for a while, then cut it into small pieces and serve it on the plate.
Anyway, you are happy~
