Scallion Pancakes (hot Noodles)
1.
Weigh 300g all-purpose flour
2.
Add hot water at about 80 degrees, then pour the water and stir it with chopsticks
3.
Then add cold water little by little, and press the water into the dough with your fists (add little by little, don’t add it all at once, the amount of water can be controlled by yourself)
4.
Knead the dough soft and smooth, cover it and relax for half an hour
5.
Melt the lard and chop the shallots (you can fry the white onion in the lard and use the shallot oil to make it more fragrant. I am lazy and save this step)
6.
The loose dough is divided into two
7.
First take a copy and roll it out (roll out as much as you can)
8.
Sprinkle with lard oil and spread, sprinkle with salt and spread, then sprinkle with chopped green onion
9.
Roll up from the long end
10.
After the roll is finished, let it rest for 10 minutes, then start from the middle and gently stretch it to both sides (don’t pull it hard)
11.
Then roll from both ends to the middle
12.
And then stack one disk on top of the other
13.
Press gently and put on a lid to relax for 10 minutes
14.
Roll it out evenly and roll it out thin
15.
Pour 1 tablespoon of salad oil in the pan and spread it evenly. Heat the pan on high heat and put in the pancakes. Fry for half a minute on medium heat.
16.
Turn it over and fry it while setting the shape
17.
Then cover the pot and turn to medium-low heat
18.
After coloring on both sides, repeat a small fire on both sides and burn it again!
19.
Cut everything out of the pot and eat it quickly
Tips:
1. Too high or too much water temperature on the noodles will increase the viscosity of the dough, and the ductility during the operation will also deteriorate, which will affect the taste
2. The oil temperature of the pancake should not be too low, or the crust will absorb too much oil to make the side of the cake hard
3. Putting lard in the middle will be more fragrant than salad oil. Don’t be stingy with the oil, otherwise it will have no layers and it will not be delicious. I use rapeseed oil for pancakes, which is more fragrant than other fried pancakes.
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