Hot Noodles and Shortening Scallion Pancakes

Name: Hot Noodles and Shortening Scallion Pancakes
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Arowana high-gluten flour; 1 piece Shallots; 10g lard; 4g salt; 2g Thirteen incense; a little Cooking oil; Some boiling water

by Easy to cook

4.7 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

I am a southerner and I grew up with rice as a snack. In the past, only dumplings were made, and the dumpling skins were still the kind that was ready-made on the market. Later, I often browsed food websites and love to toss with my hands, so I slowly learned to make the basic items of steamed buns, hanami, fried dough sticks and steamed buns. As for the scallion pancakes, they have also figured out the door since last year. I have tried three different methods of making scallion pancakes, namely the methods of sowing noodles, dead noodles, and hot noodles. The scallion pancakes are made by yeast fermentation, knead the dough into scallions and seasonings, roll it out and fry it. The taste is fluffy and soft, but it is a bit time-consuming, and office workers or impatient masters will find it very troublesome. I murmured in my heart: Isn’t it just a scallion pancake? What can be done for a dollar or two, why bother? [That’s an excuse for not wanting to cook. If you like to cook, you will find it very fun.] The simplest method is to knead the noodles with warm water, roll it out, and sprinkle with chopped green onion and salt and pepper. Roll it up and cut into sections, press flat and roll it into a thin crust. Fry until both sides are browned. This scallion pancake is dry with little oil, but unfortunately it is only suitable for friends with delicious teeth. The shortcomings are too hard and not crispy. Today I will share this hot noodle shortening scallion pancake. Compared with the previous two methods, it is more convenient to make, and it takes a short time. You can make it anytime you want to eat. And when frying, just apply a thin layer of cooking oil in the pan. Compared with the dead noodle scallion pancake, it tastes softer and softer, and the crust will not harden. It is a favorite for the elderly and children. "

Ingredients

Hot Noodles and Shortening Scallion Pancakes

1. Prepare the ingredients. The ratio of flour to water can be adjusted according to the water absorption of the flour. It is recommended that the dough be softer and taste better.

Hot Noodles and Shortening Scallion Pancakes recipe

2. Put the flour in a large basin, add salt powder and thirteen incense, slowly add the boiling water of the soup, remember not to directly mix the noodles with your hands, and stir evenly with chopsticks.

3. Cool the batter slightly, then knead it into a dough with your hands, cover the lid, and let it sit aside for a while.

4. Wash the shallots, cut the shallot stalks into sections to saute the scallion oil, chop the leaves, and sprinkle them on the dough for fragrant embellishment. Put 15 grams of flour into a bowl.

5. Heat the pan, scoop up two tablespoons of lard and heat it until it melts. Use lard instead of vegetable oil to make the shortbread more fragrant, and the fried cake is soft and crispy. This is the best result I tested with several oils.

6. The scallion stalks are scented, and the scallion oil is filtered out. Do not discard the scallion stalks. They can be used to stir-fry noodles.

7. Pour the scallion oil on the flour while it is hot, and stir it evenly to become shortbread.

8. Take out the dough, divide into 2 portions, and roll into thin dough on the chopping board.

9. Spread a layer of shortbread evenly on the dough, sprinkle some chopped green onion, roll up the dough, roll the shortbread and chopped green onion inside, and roll it as hard as possible to prevent the chopped green onion from falling off.

10. Pull up the dough with two hands and gently pull it to both ends. The purpose is to make the dough firmer. You can also put the whole dough on the chopping board and rub it back and forth with the palm of your hand.

11. Cut the noodle rolls into noodles of uniform length. 500 grams of flour can cut 10-12 noodles, which means that you can make about 12 scallion pancakes.

12. Place the cut noodle rolls upright, or roll them in a circle, tuck the tail into the bottom, and flatten it with the palm of your hand.

13. Use a rolling pin to roll the small dough into a small round cake with a diameter of about 10cm, and the green onion pancake embryo is completed.

14. Heat a frying pan, brush a layer of cooking oil in the pan, put the scallion pancakes on low heat and slowly sear them, turning them frequently halfway through.

15. Bake until the scallion pancakes are browned on both sides, and when the aroma is overflowing, you can take them out and eat.

16. Knead the dough with this hot noodle method, or make pies. The fillings can be matched at will, the taste is super good, you can try it.

Tips:
Tips for food: 1. If you don't like the smell of green onions, you can blanch the dough directly and sprinkle some salt and pepper or sesame seeds. 2. Use an electric baking pan to fry the scallion pancakes and fry on both sides at the same time, which saves time than a frying pan. 3. Use high-gluten flour to make this pancake. It has a soft and chewy texture and is especially delicious!