1. Put the flour in the basin, slowly pour in hot water, and stir constantly with chopsticks until the flour becomes this flocculent.
2. Add a little cold water and knead the dough.
3. Roll the dough into a super big round cake,
4. Pour some cooking oil.
5. Brush a layer of cooking oil evenly on the surface, sprinkle with salt and chicken essence,
6. Sprinkle the chopped green onions at the end.
7. Roll up from one end of the pie and roll it into a long strip
8. Divide into steamed bun-sized noodles.
9. Take out one of the pasta seeds and roll them into a cake.
10. Pour the right amount of cooking oil into the pan, add the scallion pancakes, and heat over a medium-to-low heat.
11. Fry until golden on both sides.
12. This step is very important if you want the scallion pancakes to be layered and have a special charred outside and tender inside. Just when both sides are about to fry, use chopsticks and a spatula to squeeze the scallion pancake from the left and right sides toward the middle. The heat will quickly separate the layers of the scallion pancake.
Tips:The last step is critical.
