Shredded Scallion Pancakes
1.
Wash the shallots, dry and chop finely
2.
Sprinkle a little pepper and sesame seeds to increase the aroma, and add a little salt for seasoning
3.
Pour the boiling hot oil on top, stir and stir. Set aside for use
4.
Choose Xiangxue high-quality snowflake flour, pour in 300g
5.
Pour 150g of boiling hot water and stir while pouring. Then beat in an egg and add a little salt to increase the flavor. Knead by hand or start the machine to knead into a smooth dough
6.
Divide into 6 pieces and apply a little oil, cover with plastic wrap and let stand for 30 minutes
7.
Roll it into a thin rectangle, sprinkle it with a little green onion oil and roll it up
8.
After rolling it up, roll it up and roll it into thin slices. Set aside to wake up for 15 minutes to use
9.
Brush the pan with a little oil and spread the cake on top. Slowly roast on low heat until cooked, one side is slightly burnt and then the other side
10.
When eating, you can smear a little sauce that suits your own taste, or tear it by hand, then you can finish it by tearing the scallion pancake, making it yourself more at ease
Tips:
Slow frying and roasting on low heat will make your scallion pancakes more beautiful
