1. Prepare the ingredients you need
2. Spread some oil on the chopping board and put a piece of dumpling wrapper on it.
3. Brush the dumpling skin with a thin layer of oil, sprinkle with a little salt, and cover with chopped green onion
4. Cover with the second dumpling wrapper.
5. Repeat the process of brushing oil, sprinkling salt, sprinkling green onion, and spreading dumpling wrappers, and add to five dumpling wrappers.
6. Gently press the dumpling skins with your hands.
7. Roll it horizontally and vertically with a rolling pin, and roll it into thin slices.
8. Sit on the pan and heat it over a low heat. Put the scallion pancakes in, and turn them over when they start to bulge. There is no need to put oil in the pot in this step, and the other thing is to keep the fire low, otherwise it will get dark easily.
9. Is the whole process particularly simple and fast?
10. Cut open after being out of the pan, it is especially crispy when eaten hot.
Tips:Here are a few tips: 1. The salt in each dumpling wrapper must be less, just put a little bit, the cake will be salty if it is too much. 2. The scallion pancakes are made with dumpling skins, so they are very tough. You like to eat softer ones. You can put the scallion pancakes in a fresh-keeping bag when they are still hot after they are out of the pan. The oil cake is soft.
