Scallion Pancakes with Crispy Outside and Tender Inside (super Detailed)
1.
First wash half a green onion, dry it with water or wipe it dry (shredded green onions need to be fried, so avoid blanching).
Separate the scallion heart and scallion white, shred the scallion white, and chop the scallion heart~
2.
Add the chopped green onions like salt, thirteen incense, and baking soda.
The salt and thirteen incense can be adjusted according to the taste of each person~
Baking soda is only the size of a mung bean that is not soaked~
3.
Mix well, marinate and seal for later use.
4.
Dry the pot without any moisture,
Put in cold oil,
Put in shredded green onions and fry slowly~
During the period, you should turn it over from time to time, otherwise the heat is uneven~
5.
Fry until there is no moisture at all but not mushy~
I'm afraid of getting confused, so I took the picture in advance!
Drain the scallion oil and set aside.
You can discard the green onion, or save it for noodles with scallion oil~
If there is a better solution, you can also leave a message and let me know~
6.
Put flour and warm water (the same body temperature does not need to blanch the noodles),
And marinated chopped green onions and make dough.
(You can squeeze the chopped green onions in advance to make the dough softer and more compliant)
After kneading more, wake up for at least 20 minutes~
Wake up noodles will expand and taste better~
Why didn't you add chopped green onions?
Because I am the leftover dough for making dumplings~
7.
I knead the dough and chopped green onion again~
In fact, I also recommend this method more.
Use it at noon to mix noodles after breakfast,
Or use it at noon and noodles at night.
This way the dough has good ductility, so you don’t need to knead the dough too hard~
Another way is to add more flour at once,
Then divide into small pieces and throw them into the refrigerator, eat and take as you go~
Keep refrigerated after eating within a day, and freeze if you can’t finish eating~
It melts when I eat it, I often do it like this, the taste is not damaged~
8.
This is a mixed state.
The dough is as soft and firm as the earlobe~
What, the earlobes are also soft and hard?
Then take the baby's as the standard~~~
The amount of water given may fluctuate slightly,
Because the water content of green onions may be different~
Please adjust it flexibly~~~
9.
Roll out the dough to be as rectangular as possible~
No problem~
The thickness is about 0.5-0.8 cm~
10.
Top with boiled scallion oil~
You don't need to use it all.
Learn to live, be good~
It is recommended to spread a piece of greased paper before this step.
This way, the follow-up operation is also easy to clean~
Strongly recommend~
You will know in a while for a reason~
11.
Spread evenly with an oil brush.
Make any position uniform but not flowing as the principle~
So add a little bit for novices, don't put too much at one time~
It's hard to harvest water, and so is oil~
12.
.Then roll into a long column~
It doesn't need to be too tight.
It doesn't have to be too loose.
Natural state is fine~
Then you can pull two sections to stretch the length and the short direction,
Appropriate, no need to exert too much effort~
13.
Then cut in the middle.
Do not cut through one end, keep it connected~
Why don't you stretch it?
In order to take pictures intuitively~
After stretching the noodles, it becomes thinner and longer, and there will be more layers~
It doesn't matter if you don't stretch it~
14.
That's it, don't disconnect~
Roll it a bit, and cut the side with the traces of the knife face down~
Of course, you can use twice the amount of ingredients,
Cut it through and make two cakes~
Because I have so many faces,
Only make one, so that's it~
15.
Then roll up the cut noodles.
The blade is facing down~
Then you can pull two sections to stretch the length and the short direction,
Appropriate, no need to exert too much effort~
16.
Then roll it into a round cake.
Only roll the front, no need to turn it over~,
At this time, the importance of oil paper can be reflected,
It will be easier to roll it with oil paper~
If there is no greased paper, just pad some noodles or roll it with oil~
Just don't stick it on the panel~
17.
Pour some remaining scallion oil into the pot.
Heat the pot on high heat and adjust to medium and low heat~
Brush the picture evenly with oil~
If there is no scallion oil, use vegetable oil~
18.
Put the cake dough into the pot~
There is no greased paper, the noodles are too soft to take off. .
If this problem occurs,
Just put a piece of plastic wrap or a convenient bag on it~turn it over and it's easy to take~
(I think too much, you should not have this problem when you are so smart and beautiful~)
19.
After setting the shape on one side, turn the pot and burn the other side~
At this time, control the fire in medium and small, don’t worry~
20.
Shake the pot from time to time.
And pour some water~
Don't get too much water when you spray it,
Just have steam, not stew.
Control the amount!
21.
If you want the pie loose,
Just put a little more when you drain the oil.
Or use chopsticks and a shovel to loosen the pancakes~
22.
Oh yes!
Cover the pot in time if you pour water on it!
Just repeat it for 4-5 back and forth~
23.
It's actually quite easy to get started~
The writing is too long and I hope to be as detailed as possible~
There is a solution to the problems that may be encountered!
Don't you bother me~
I like to eat something that is charred outside and tender inside,
Just burn the two sides without water in the end.
Don’t do this if you like soft food~
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