Green Onion Pancakes with Fragrant Outside and Tender Inside

Name: Green Onion Pancakes with Fragrant Outside and Tender Inside
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g Plain flour; 50g Chives; 2g Thirteen incense; Some lard; 10g salt; Some Pancake oil; 260g boiling water

by Xiaoyingzi Gourmet

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

When I was young, I ate the green onion pancakes made by my mother. At that time, I was poor and I was able to eat even a full hiccup. Now that life is better, people become lazy and delicious and don’t make it often. Today I saw the green onions growing in the ground, which reminded me of the idea of making green onion pancakes.

Ingredients

Green Onion Pancakes with Fragrant Outside and Tender Inside

1. First blanch the noodles: put the flour in a basin and stir with freshly boiling water to form a flocculent

2. Set aside to cool until it's not hot, knead it into a smooth dough, cover it with loose plastic wrap

3. Wash the chives with dry water and cut into pellets

4. Divide the dough into 3 portions, take a portion of the awake dough, roll it into thin slices, and spread the lard evenly

5. Sprinkle with salt and thirteen incense

6. Finally sprinkle a thick layer of chopped green onion

7. The pie crusts with the ingredients are rolled up from the upper and lower ends to the middle.

8. Finally stacked together to form 2 layers, cut into 3-4 pieces according to the size

9. Take a section and seal the cut surface by hand

10. Twist again

11. Flatten by hand

12. Roll into a thin round cake

13. Heat the pot and put peanut oil, put the dough into

14. Bake it in a small fire until 2 sides are golden.

Tips:
Xiaoyingzi's words:
1. If you want the oily cakes to have a fragrant outer coke and a tender inside, the key is to use lard, and roll it out thinner.
2. After the dough is blanched with boiling water, the gelatinization of the flour works, and the cakes made are soft and tender with a hint of sweetness.