Scallion Pancakes

Scallion Pancakes

1. Weigh out 150 grams of flour, add an appropriate amount of salt, and mix well

2. Pour in the right amount of boiling water and scald it into a flocculent

3. Add the remaining 50 grams of flour, knead into a smooth dough, cover with plastic wrap, and wake up for about 20 minutes (if the dough is dry, you can add an appropriate amount of cold water)

4. Wash the chives, chop minced into a container, add salt and five-spice powder, mix well

5. Pour the right amount of cooking oil into the pot and heat it up, then pour it into the container

6. After kneading the awake dough for a while, divide it into several doses. Use a rolling pin to roll into thin slices, and use a brush to spread a layer of scallion sauce evenly

7. Roll up from bottom to top

8. Then pull it from right to left

9. Use a rolling pin to roll into a thin round pie

10. Brush a thin layer of oil in a flat-bottomed non-stick pan, put in the cakes, and fry on low heat

11. Fry until golden brown on both sides

12. Take out, cut into pieces, and then