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.
