Scallion Pancakes
1.
Scalding the noodles first: Put the flour in a basin and stir while flushing with freshly boiling water to form a flocculent. Then add cold water and continue to stir until there is no dry powder, set aside and cool until it is not hot
2.
Knead into a smooth dough, cover with plastic wrap and relax for about 20 minutes, knead the dough once in the middle
3.
The practice of scallion oil paste: 3 tablespoons of flour, 50 grams of scallion oil, 8 grams of salt, 5 grams of thirteen spices
4.
Just make a paste
5.
Wash the chives with dry water and cut into pellets
6.
Divide the dough into portions of any size
7.
Take a piece of dough and roll it out
8.
Spread the scallion paste evenly
9.
Finally sprinkle a layer of green onion
10.
Roll up the dough from one end
11.
Then turn into a circle from the inside out, and stretch as you turn, so that there will be more layers
12.
Flatten it with your hands
13.
Roll it into a thin round cake, the cake base is made
14.
At this time, fresh-keeping thinness comes in handy! Unfold a layer of plastic wrap and place a pie embryo on top to leave room around it, then fold the plastic wrap back and place a pie embryo, and make all the pie embryos in turn
15.
After all the pie embryos are put in place, compress the surrounding cling film to prevent it from ventilating and drying out. Put it in the refrigerator and store it in the refrigerator.
16.
Take out the cake embryos in the refrigerator, heat the pan and put peanut oil
17.
Put the dough into a small fire and fry
18.
It will be golden on 2 sides
19.
When it is almost cooked, use chopsticks to hold it a few times, the layer of the cake will rise and it will be very soft
20.
Attached scallion oil production method:
Ingredients: a handful of chives, 300 grams of peanut oil, ginger, 6 pieces of shallots, wash and dry water, cut the shallots into sections and slice ginger
21.
Put peanut oil in a small pot, put the shallots and ginger slices in cold oil, and fry slowly over medium and low heat
22.
Fry the shallots until they are browned
23.
Take out the scallion and ginger, put the scallion oil to cool and store it in a bottle, which is very convenient for use
Tips:
Xiaoyingzi's words:
1. When baking the scallion pancakes, you can cook the pancakes until the two sides are 8-9 mature. Pick up the pancakes and drop them a few times, or use chopsticks a few times to loosen the pancakes, or use chopsticks to clamp a few times from the edge to the middle. Achieve a layered role
2. The fire of the pancake must be low and more oil, so that the baked pancake will be tender on the outside and tender on the inside.
3. The amount of water used here is an approximate figure. Because the water content of each brand of flour is different, it is not easy to give an absolute amount. I usually see that there is no dry powder and no longer add water. This has to be done by myself. grasp
