Pretzel Scallion Pancakes
1.
Weigh 200 grams of flour, slowly add 80 grams of boiling water to the flour, stir quickly with chopsticks to scald the flour evenly, add 30 grams of cold water
2.
Dry until it is not hot, and form a smooth dough, let it rest for 20 minutes
3.
Take out the dough, sprinkle with dry powder to prevent sticking, roll the dough into a rectangular dough sheet with a thickness of about 3 mm
4.
Spread the lard evenly on the surface of the dough and sprinkle with salt
5.
Sprinkle evenly with salt and pepper powder and chopped green onion
6.
As shown in the picture, roll up the dough sheet from left to right into a long strip of dough
7.
Squeeze the mouth down
8.
Divide the noodles into equal parts with a sharp knife
9.
Pinch both ends with your hands and knead towards the middle
10.
Do not expose the green onion
11.
Do everything and relax for 10 minutes
12.
Press flat and roll into a round cake
13.
Heat a frying pan, add a little salad oil, add the scallion pancakes to the hot oil, and fry on a low fire
14.
Fry until one side is slightly yellow, turn it over, continue to fry until both sides are slightly yellow, the center bulges, and the scallion smells out and it is ready. If you like the crispy taste, spread a thin layer of oil on the surface of the cake and fry until golden.
Tips:
1. To make the scallion pancakes layered, the dough should not be tightly rolled, and the dough should not be rolled too thin.
2. The lard pancake tastes more crispy.
3. Use medium and small fire for the pancakes, and be optimistic to avoid burning.
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