Scallion pancakes and hand-held pancakes have a great similarity, and the same way of mixing the dough, crispy texture, you can make a number of separate frozen at a time, eat when you take a sheet, no need to thaw directly frying can be. The difference between the scallion pancake and the handmade pancake is the production of the shortening, the shortening of the handmade pancake is only flour and oil, while the shortening of the scallion pancake also has salt, chopped green onion, five spices powder or pepper, etc., so the scallion pancake can be eaten without any other ingredients, while the handmade pancake must be accompanied by other ingredients in order to have the flavor.

The most important thing in making scallion pancakes is the water temperature of the flour, to make the scallion pancakes crispy and soft, and not harden when cooled down, and the flour must not be all in cool water, but to use the half hot flour, that is, half of the flour with boiled water and the flour, half of the flour with cold cooked and the flour, so as to make out of scallion pancakes to be delicious.

Scallion pancake production method: Ingredients: flour, boiling water, cold water, scallions Seasoning: salt, salad oil, pepper Step 1: Pour the flour into the basin, in the middle of the flour with chopsticks to draw a line, which half of the flour into the flour by pouring the appropriate amount of boiling water, stirring into the floury shape. Pour the other half of the flour into the cold water in small portions and stir to form a floury texture.

Step 2: When the boiling water is no longer hot, knead the two flours together and let rise for half an hour, covered with plastic wrap.

Step 3: While the dough is rising, make the shortening, wash and chop the scallions, add the flour, salt and pepper to the bowl, and stir in the scallions. Pour the appropriate amount of salad oil in the pan, when the oil is hot, pour it into the bowl and stir into a paste.

Step 4: Wipe a little oil on the panel, take out the dough, don't knead the dough and straighten it into a long strip, cut it into even sized dosage.

Step 5: Roll out the dosage into a thin rectangular shape, spread the shortening on the surface, and then roll it up along the sides of the rectangle, roll it into a long strip, and then roll it up from one end to the other. Step 6: Flatten the rolled up pastry and roll it out with a rolling pin. Preheat an electric pie pan with oil and fry the pancakes until golden brown on both sides.

Tips: There is an old saying that "hard noodle dumplings are soft noodle cakes", so don't make the noodle of the scallion pancake too hard, and if you like the crispy texture, put more oil in the pan when frying. If you want to do hand cakes, then do not put salt, scallions and pepper in the shortening.