Pickles and Scallion Pancakes

Pickles and Scallion Pancakes

1. Pour hot water into the flour, stir while pouring the water, and then add cold water and stir it into a snowflake shape

2. Knead into a soft dough

3. Divide the dough into two equal parts, cover with a damp cloth and wake up for more than 30 minutes

4. Fry the pickles while the noodles are awake, soak the pickles in water 20 minutes in advance, and then wash them

5. Wring out the pickles

6. Chop up the pickled vegetables

7. Do not add oil in the dry pan, add the pickles and some sugar, stir fry, fry to remove most of the water and serve

8. In a frying pan, sauté ginger garlic and dried chilies

9. Add the pickles, stir fry evenly, and set aside

10. Take a portion of the dough, roll it out into a large piece, and brush with a layer of scallion oil

11. Spread the chopped green onion and pickles evenly

12. Roll up along the long side with tight edges

13. The rolled dough relaxes for 10 minutes

14. The disc is round, and the disc is tightened

15. Roll into a pie

16. Heat the pan with cold oil, put the dough in the pan, and bake it until both sides are golden and set

17. Move to the middle layer of the preheated 180 degree oven and bake for about 10 minutes

18. Take out the cut pieces