Scallion Pancakes

Name: Scallion Pancakes
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: Some Flour; Some oil; Some Green onion; 1 tablespoon salt; 1 tablespoon Thirteen incense

by Sunny Koza

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

1

Before entering junior high school, I didn’t live in school. At that time, I got up every morning and took two bites of rice and took a piece of mother’s scallion pancakes all the way to eat. After going to boarding school, I asked my mother to cook and eat whenever I went home. The number of times is even rarer, but as long as you eat the scallion pancake, you can remember the taste of mother. I have made this scallion pancake many times, and finally found out the same way as my mother's taste.

Ingredients

Some Flour
Some Oil
Some Green Onion
1 tablespoon Salt
1 tablespoon Thirteen Incense

Scallion Pancakes

1. Add appropriate amount of flour and water to make a smooth dough (when uploading the picture of the dough, it is always said that it does not meet the size, so I omitted it), want that kind of soft dough, and then drive the dough into a thin cake

2. Pour an appropriate amount of oil to make the whole cake evenly covered, then sprinkle with chopped green onion, salt and thirteen

3. Roll up the whole pie like this

4. Then roll it from one end to the other, and roll it into a dough

5. Turn the dough into a cake again, and wake up for about ten minutes

6. Pour the oil in the pan, wait for the oil to warm up, put the cake in the pan, cover the pan (must be medium heat, too large and easy to paste, too small and easy to dry), turn over until one side turns yellow, until both sides are golden Out of the pan.