Scallion Pancakes

Scallion Pancakes

1. 150 grams of flour, one quarter of the noodles should be mixed with boiling water. Add a little bit of water. While adding water, stir with chopsticks (Picture 1). Mix the remaining part with water slightly hotter than warm water (Picture 2). Knead until the noodles are not hot. Make dough, close the lid for 15 minutes (Picture 3)

2. Knead the dough a second time until it becomes a smooth dough. Close the lid for more than half an hour. The longer the time, the better. Wash 6 grams of green onion leaves (Picture 1). I like to use green onion leaves and chopped green onion leaves. Put the green onion leaves in a bowl for later use. Be sure to chop the green onion leaves so that they won’t break easily when rolled into the dough.

3. Sprinkle an appropriate amount of flour on the panel. Put the dough on the flour (Picture 1) and use a rolling pin to roll it into a large, evenly thick noodle. Sprinkle a teaspoon of salt on the rolled noodle, spread it evenly with your hands, and then evenly Spread a layer of oil (picture 2) and finally sprinkle with chopped green onion froth and spread evenly (picture 3)

4. Slowly roll up the dough sheet from one end, roll the tight spots (picture 1) into a uniform strip (picture 2) and cut into even-sized noodles (picture 3)

5. Knead the sliced noodles on both sides of the noodles separately to prevent the oil and green onion rolled inside from leaking out (Picture 1), flatten them into a dough (Picture 2), and roll them into a thin pancake (Picture 3)

6. Roll out all the pie in turn (Picture 1). Heat the pan and put a proper amount of oil into the pan (Picture 2). Brush evenly with a layer of oil on the top of the dough. Switch to medium heat and see a small layer of blisters on the top. You can turn it over (Picture 3)

7. After the pancake is turned over, quickly turn it back and forth four to five times according to the heat, and cook until both sides are yellow. Remember, every time you make a pie and put it on the plate, you must buckle the lid, and then remove the lid when you eat it, so that the leftover pie will not harden, but you can roll it with your favorite dish, and I will put it Some shredded potatoes

Tips:

1. Scallion pancakes and noodles must be soft, the best time for noodles is about 1 hour;
2. There must not be too much oil, because the noodles are soft, and the oil is too slippery to be difficult to roll;
3. Be sure to pinch both sides of the cut noodles, otherwise the oil and green onion will leak out and stick to the panel and it will be difficult to roll;
4. The temperature of the pancakes is very close. Turn over the medium heat quickly, and the pancakes will taste delicious;
5. To make cakes for breakfast, it is best to make noodles the night before so that you can have more time in the morning.