Homemade Scallion Pancakes

Name: Homemade Scallion Pancakes
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Flour; 2s Chives; 75g Shimizu; 10g lard; Some salt; a little White sesame; Some Cooking oil

by coldly (from Tencent.)

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Scallion pancakes are probably the love of many people. Once a scallion pancake on the street can probably solve breakfast. I still remember a colleague who loved spicy food at that time, a Sichuan girl, always dipped a lot of chili oil. They also told me not to be spicy, but I was so spicy that I shed tears! Haha····I have tried to spread a scallion pancake by myself many times, but it is always hard. Now I can figure out why. The dough for pancakes needs to be softer, and it’s best to add it with crackers. The lard and the fried scallion pancakes are particularly crispy, and it’s satisfying to take a bite!

Ingredients

100g Flour
2s Chives
75g Shimizu
10g Lard
Some Salt
a little White Sesame
Some Cooking Oil

Homemade Scallion Pancakes

1. Dough material: 100 grams of ordinary flour, about 75 grams of water, a little salt

2. Mix 1 into a smooth dough, cover with plastic wrap and wake up for half an hour

3. Finely chop chives, fry white sesame seeds, and liquid lard

4. Sprinkle flour on the chopping board, take out the dough and press flat

5. Roll the dough into a large rectangle

6. Brush the lard evenly with a brush

7. Sprinkle with chopped green onion and sprinkle a little salt

8. Roll up the dough from one end into a roll, close the mouth and squeeze it

9. Roll up the roll with the mouth facing inward, forming a ball

10. Flatten

11. Sprinkle flour in an appropriate amount, and roll into a round piece with the same diameter as a pan

12. With a little oil in a pan, fry the dough until golden on both sides, sprinkle with sesame seeds, and take it out of the pan

Tips:
1. The dough of the pancake must be soft, and the fried dishes will not become hard;
2. Lard is a good animal oil for cracking. It will be more crispy when opened with lard.