Lard Residue and Green Onion Pancakes

Name: Lard Residue and Green Onion Pancakes
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 420g High-gluten flour; 80g noodles; Some chopped green onion; Some Cooked white sesame; Some salt; Some Rapeseed oil; a little Lard residue

by Yueyue Yushi

4.6 (1)

Favorite

2

Difficulty

Normal

Time

10m

Serving

2

Because there are other things to do, the amount of flour is relatively large. Friends can decide how much flour to use according to their needs. "

Ingredients

Lard Residue and Green Onion Pancakes

1. Mix the flour evenly, add about 270ml of cold water, and live it into a dough. After waking up for 20 minutes, knead it smoothly. Cover with a damp cloth and wake up for 30 minutes.

2. Wash the scallions, drain the water, and cut into chopped green onions for later use.

3. Chop the lard residue and set aside. (It’s okay if you don’t have it, it’s left over from my last lard refining)

4. Take an appropriate amount of dough and roll it into a dough sheet with a thickness of about 2 mm.

5. Brush with a thin layer of oil.

6. Sprinkle with salt, chopped green onion, and cooked white sesame seeds.

7. Put a little more lard residue on it.

8. Fold the dough pieces like a fan.

9. Roll up, press one end of the dough underneath, and flatten it.

10. Roll into a dough cake with a thickness of about 5mm.

11. Don't need to put oil, put it directly into a non-stick pan, and broil it on low heat until golden on both sides. During this period, turn the dough frequently so that the cake can be heated evenly.