Ingredients:

400g of gluten flour, 60g of squash, 50g of scallion, 1 tbsp of oil, 1 tbsp of lard, 200g of water

How to make it:

1. Mix the flour with water and knead it to make a smooth dough and wake up for 15 mins

2. Divide the dough into 10 small pieces

3. Coat with lard

4, put in the squash

5, then put on the green onion

6, from bottom to top roll up, rolled and then flattened

7, put the oil in the pan to heat up, put in the pancake to fry

8, fry until both sides are golden brown can be.

Sauce and scallion pancakes

Raw materials:

500g flour, 50g green onion, 50g oil, 2 tablespoons of sweet noodle sauce, 5g salt, white sesame seeds, 5g yeast

Practice:

1, 5g of yeast added to 250ml of lukewarm water and mixed well, then added to the flour and kneaded into a smooth dough, then wrapped in plastic wrap and fermented to 2 times the size

2, fermented to 2 times the size

2, fermented to 2 times the size of the dough and wrapped in plastic wrap and fermented to 2 times the size of the dough. p>

2. Exhaust the dough and roll it out, then cover with plastic wrap and let it rest for 15 minutes

3. Prepare chopped green onion and white sesame seeds

4. Mix 1 tablespoon of flour, 5 grams of salt, and 2 tablespoons of sweet noodle sauce

5. Heat a pan and pour 20 grams of oil into the pan and cook it until it smolders

6. Pour it into a bowl and mix it well to form a crispy noodle, and then let it cool

7. Roll out the dough into a circle, add the well-mixed soy sauce shortcrust pastry and spread it well, so you can make 2 of this size

8, then add the chopped green onion evenly and roll it up from the top to the bottom

9, pinch it tightly to close the mouth and then roll it up from one end

10, roll it out thinly and then sprinkle white sesame seeds on it and press it gently

11, add oil into the pan

12, add the pancake blanks and saute them over a low flame until they become lightly browned

13, add the oil into the pancake blanks and fry them in a low flame until they become lightly browned

14, and then add the oil into the pan.

13, then turn and fry on medium heat until the color is golden, then remove from the heat and simmer for 15 minutes before removing from the pan

14, cut into pieces and enjoy

Tips:

This kind of pancake is thicker than the first to be fried over low heat, and simmering for a little bit to get a better texture.

Scalded scallion pancakes

Raw materials:

300g flour, boiling water, salt 1g, one scallion leaf, 2 tablespoons of peanut oil

Methods:

1, first boil a pot of boiling water, put the flour into a cooking pot, and use chopsticks to stir as you add boiling water.

2. Stir until there is no dry flour, and knead into a dough. Let the dough rise for 30 minutes.

3: While the dough is rising, make the scallion oil: chop the scallion greens, heat the peanut oil in a wok until it smokes, and pour the oil over the scallion greens.

4, sprinkle a little salt, mix well, the green onion oil is ready.

5: Take out the dough and divide it into doses. Roll out the dosage, the thinner the better.

6: Brush with green onion oil.

7: Roll it up.

8: Roll it up again.

9、Roll it thinner with a rolling pin.

10: Brush some vegetable oil on the bottom of the pan, put in the pancake and cook on medium-low heat.

11: Flip and cook again.

12, pancakes cooked in the pan after wrestling a few times, the layers of the cake will be more distinct.