Scallion Egg Pancake

Name: Scallion Egg Pancake
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g Flour; 250g Shallots; 5g salt; 50g Cooking oil

by Bamboo Forest 5611

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

I am especially nostalgic for the egg pancakes and big ballast porridge next to the school, especially the egg pancakes. The pancakes are very strong and have many layers. The top of the pancakes is covered with chopped green onion and eggs, which are particularly fragrant. Later, they did not eat so well. The bread is eaten.

Ingredients

Scallion Egg Pancake

1. Kneading the noodles: Take about 400g of flour, pour in appropriate water, the noodles should be very soft, after the noodles are made, smear a layer of oil on the noodles, and wake up for about 30 minutes

2. Shortbread: Take 25g of flour, add 25g of hot oil, stir while pouring, and finally add 5g of salt, and mix well

3. Roll the noodles: Take about 100g of dough, roll the noodles into long oval rows, and spread the pastry evenly.

4. Folding and rolling: After spreading the pastry, sprinkle the spring onions evenly, and then cut the long sides of the oblong two sides with a knife. The length of the cut is one-third of the width of the dough, and each side is about to be cut. 6 cuts, divided into 8 parts, stack the top of the ellipse, and then stack the two sides, so that layer by layer into a square shape, and then use a rolling pin to roll into an oval shape