1. Pick and wash a handful of chives and a scallion and place them in a drain basket to drain the water. Try to have as many chives as you can, because you will have to boil the scallion oil later.
2. Ordinary flour for family use is fine. Add water and make the noodles. The noodles should be thin. How to say it is the kind of state where it can’t be clumped, and it’s just right for the hands to be soft. Then cover with plastic wrap and set aside to stay awake. The longer the waking time, the more delicious it is, and the minimum should not be less than 1 hour.
3. In the process of proofing the noodles, put on the pot and scoop two spoons of oil to start refining lard. It is the fatty pork on the pork belly. You should fry it slowly on a low fire, otherwise it will be battered.
4. After the lard is boiled, put the dried shallots and a part of the shallot parts of the green onions into the hot oil and start to boil the shallot oil. Turn on the minimum fire and boil slowly for about half an hour. Until the green onion leaves are yellow and fragrant~
5. Take out the browned green onion leaves and pour the browned green onion oil into a bowl, remember to be careful. Then cut the chives, and the dough is almost ready. We are going to start making scallion pancakes~
6. Remember not to put any raw flour in making scallion pancakes. When the dough touches your hands, brush a little bit of boiled scallion oil, and remember to brush it on the panel to prevent sticking. After kneading the noodles, divide them into several even-sized noodles. Start defending, and defend the thin ones, don't entangle the round or not, because it will be rolled up later, it doesn't matter if it is not round. After defending, brush with shallot oil.
7. Sprinkle with chopped green onion, and sprinkle an appropriate amount of salt according to your family's taste.
8. Don’t throw away the boiled lard residue. The coke is shredded and sprinkled into the oil cake to make it more fragrant, but as a female compatriot who wants to control heat, I still choose to make two kinds, one that puts the oily residue. Didn't let go. You can choose according to your family's taste and calories. Of course, the ones with oil residue are more delicious~
9. After placing the material, slowly roll up from one side~
10. Just roll it like this, don’t press it, you don’t need to defend it, just put it in a frying pan and fry it to get the crispy outside and tender inside~
11. Put the oil in the pan to heat up. At the beginning, the fire can be slightly higher, so that the outer shell of the oil cake will be fried and crispy. Then immediately turn off the low heat and fry slowly. Remember to put one side on the edge of the pan after frying, and don’t put it in the middle, because if you turn on a low fire, put it in the middle, it will be mushy. At this time, the whole room is Strong scent~ Maybe the neighbors next door can smell the scent~ Haha~
12. Fry it and put it on the plate~ Take a photo~
13. It's really crispy on the outside and tender on the inside~ The scallion pancakes with fragrant green onions are ready~
Tips:1. The dough should be prepared in advance, and it is best to proof it for more than an hour. I have proofed it for more than two hours. 2. Don't put raw flour when making scallion pancakes, just put some boiled scallion oil on your hands~
