Hometown Scallion Pancake

Hometown Scallion Pancake

1. Prepare ingredients.

2. The yeast is dissolved in warm water, slowly poured into the basin, and stirred into a snowflake shape.

3. Knead into a moderately firm dough.

4. Put the fat into the pot and slowly refine it into oil, being careful not to over refine it.

5. Cut the green onions into chopped green onions, put them in a bowl, and put five-spice powder and oil residue.

6. Put the rice wine and mix well.

7. Prepared dough.

8. Put the dough on the chopping board and knead it evenly.

9. Roll the dough into an oval sheet. Brush the refined oil, sprinkle in salt, and mix the chopped green onion, and spread well.

10. Roll up from one side.

11. The ends are concentrated towards the middle.

12. Stand up and press flat with your hands.

13. Roll into a cake.

14. Put a small amount of oil in the pan, heat it, put the cake in the pan, and fry over a medium-to-low heat (you can turn the noodles several times during the period to make it evenly heated).

15. The pie is ripe.

Tips:

It’s better to owe some oil with fatty meat. Rice wine should be used less