Scallion Pancakes
1.
Knead the leftover dumpling noodles into a smooth dough.
2.
The thawed dough is kneaded smoothly and rolled into thin slices.
3.
Spread dry powder on the bottom and roll out into a rectangle.
4.
Sprinkle half a teaspoon of salt, touch it with your hands, and gently pat the salt into the dough.
5.
Sprinkle with two tablespoons of oil.
6.
Pick up a pie crust and sip oil. Do the same all around.
7.
The crust is evenly oiled and sprinkled with a thin layer of dry powder.
8.
Chop the chopped green onions.
9.
Sprinkle the chopped green onions evenly on the greased crust.
10.
Roll it up, while rolling it out while expelling the gas in the cake, try not to get too much air into it.
11.
It's like twisting up.
12.
Start from the beginning.
13.
Press the other end under the dough.
14.
When rolling into a cake, there will be bubbles in the process. Use a toothpick to break it to remove the gas.
15.
Put oil on the bottom of the pan, put it in the pan on a low heat, and rotate it to spread the oil evenly on the pan.
16.
The dyeing of the cake slowly changed, and the bottom was already fried.
17.
Turn it over, pour a little oil into the bottom of the pan, and rotate the cake again, the purpose is the same as above.
18.
Fry until golden on both sides.
19.
The skin is crispy, golden and pleasant, and green onions are overflowing.
Tips:
Dumpling skin noodles are harder than pancake noodles. Usually, on the day of eating dumplings, I don’t bake them right away. Instead, I put them in a plastic bag and freeze them first. Take them out before making them. At room temperature, wrap them in a plastic bag and fully defrost them. After that, knead it again, and the dough will feel softer.
