Main ingredient flour 500 grams
Supplementary ingredients, chopped green onion, 100 grams, salt, oil, pepper each appropriate amount.
Method of production
1) mix flour and water, knead into a dough, and roll into long strips; 2) put in the blank, roll into a circle, and brush with oil;
3) mix green onion, salt, oil, pepper, and sprinkle evenly on the round piece, roll and roll, and then cook on the bottom of the pan until golden brown.
Practice two
Making ingredients flour 500g scallion salad oil [1] salt pepper powder water
Making method
Flour and water, knead into a soft dough, molasses 20-30 minutes.
2. Chop green onion into scallions and set aside.
3. Knead the dough until smooth, then divide into two equal parts.
4. Sprinkle dry flour on a lightly floured surface and roll out the dough into a large, slightly thin sheet. Sprinkle the sheet with a pinch of salt and pepper, rub with oil, and sprinkle evenly with chopped green onions.
5. Roll up one side of the dough sheet into a long strip, pinch the ends of the strip tightly, and roll it into a disk shape starting from one end. Then roll out the discs thinly, using gentle movements to prevent the scallions from piercing the crust.
6. Heat a small amount of oil in a pan, add the pancakes, turn the heat up to medium, and rotate the pancakes with a spatula as you cook them until they are golden brown on both sides, then cut them into small pieces and serve.
Practice 3
Make the ingredients 350 grams of flour, about 200 grams of boiling water, an egg, oil, a handful of green onions, a teaspoon of salt, a teaspoon of pepper.
Method of preparation
1. 350g flour, slowly add about 200g boiling water, and finally beat in a raw egg and knead well. Divide the dough into two taels and coat with oil, and let it rise for half an hour.
2: Cut a scallion into small pieces, add 1 teaspoon of salt and 1 teaspoon of pepper, heat 50 grams of oil, pour in and mix well.
3: Roll out the dough into a thin sheet and spread it with oiled shallots.
4: Roll it from bottom to top, then coil it from right to left.
5: Let it rest for 15 minutes, then gently roll it out into a round cake.
6: Heat a pan and cook until the scallion pancakes are golden brown and cooked on both sides.
Making Tips
1. When adding water to the dough, slowly add it in small portions to get a better handle on the amount of water used;
2. Don't overdo it when frying the pancakes to avoid burning them.
3. When dipping the sesame seeds, you can dip the surface of the pancake into a little water (a little bit can be), so that the sesame seeds can be dipped more firmly.
4. Put more scallions will be more delicious, cooking can be moderate sprinkle some sesame seeds.
Practice four