Oily Scallion Pancakes

Name: Oily Scallion Pancakes
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; 100g Rapeseed oil; Some Egg liquid; 5g salt; 10g sesame; 45g Shallots; 50g Lard residue

by Xianger Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The oil residue and green onion pancakes are made by mixing the remaining oil residue and shallots. The noodles are made from the skin of the noodles. Through the crispy skin of shallots and oil residue, the aroma of rapeseed oil from the golden dragon fish is added. Can't stop

Ingredients

Oily Scallion Pancakes

1. Add 70 grams of boiling water to 300 grams of flour and mix well. Add 75 grams of water to knead smooth noodles, cover with a damp cloth and let stand for half an hour

2. Wash the shallots and chop them into chopped green onions, chop the lard residue into finely chopped pieces, then pour the chopped green onions into the oil residue, add salt and mix well

3. Prepare egg and sesame seeds

4. Then knead the dough evenly into about 35 grams of dough

5. Roll into a thin crust and add the filling

6. Wrap up and close down

7. After all is done, brush with egg wash and dip with sesame seeds

8. Heat the oil for 5 minutes and add to the cake

9. Fry until golden on both sides and turn off the heat

Tips:
1. Each company has different tastes, please adjust the seasoning according to your own taste;
2. Control the heat when frying, and turn to medium heat when the oil temperature is high.