scallion pancakes
This is a very popular civilian snack. From "Teacher Meng's Chinese Pasta", I made a little modification and added chopped green onion and pepper salt. Thousands of layers of cake skins are crispy and soft, and the more you eat, the more delicious it becomes! The answer is also very simple.
Recipe Recommendations
- medium-gluten flour 300 grams
- lard 20 grams
- salt 1/2 teaspoon
- cold water 190 grams
- salad oil appropriate amount
- green onion a little
- pretzel a little
Steps for scallion pancakes
1
Mix all the flour, lard, salt and cold water, and knead it into "three lights".
2
Divide the dough into five equal parts. Brush salad oil on instant noodles to prevent adhesion. Relax at room temperature for 30 minutes.
3
To start shaping, stretch the dough with your hands to grow into a dough.
4
Then use a rolling pin to roll thin (length 45cm and width 10cm).
5
Brush with salad oil.
6
Sprinkle with salt and pepper.
7
Sprinkle with chopped green onion.
8
Fold in half on both sides of the dough and bond it.
9
Then stretch the folded surface and stretch it and slowly roll it into a spiral shape.
10
After rolling everything up, place it in an oiled container and relax for 1 hour.
11
Smooth the dough and roll it out.
12
Put in a frying pan and fry over low heat until golden brown on both sides.
13
Remove and place it on oil-absorbing paper, pat it loose with both hands while it is hot.
14
Eat it while it's hot!