Scallion pancake is a special delicacy in North China. It has a salty taste and is made of wheat flour and scallions. It is a common food on the streets and night markets.

The color of the scallion cake is also very beautiful. It is decorated with some green scallions. The oil is fragrant but not greasy, and it tastes chewy and delicious.

Today, dong dong dong, let me enjoy delicious green onion pancakes with my friends.

There are a few things to remember when making scallion pancakes. Do not sprinkle too many green onions, otherwise they will easily break. When frying, it is also important to control the remaining oil. There should be more oil on the surface of the pancake and less oil on the bottom of the pancake.

Use as little as possible so that your scallion pancakes can be fried crispy and not dry.

You can make crispy, fragrant and delicious scallion pancakes with super simple raw materials. Friends who like it should hurry up and try it out.

Homemade scallion pancake food: 600 grams of wheat flour, appropriate amount of boiling water, appropriate amount of warm water, 8 grams of salt, 50 grams of green onions, appropriate amount of wheat flour (for puff pastry), appropriate amount of vegetable oil.

Method: Prepare all the food, slowly and evenly pour in the newly boiled water, stir with chopsticks while pouring, and then add room temperature water. This will make the batter more elastic.

There is no need to add it all at once. It is enough when you see that the wheat flour is almost all in the form of floc and there is no powder.

Gradually knead the dough until it is light and smooth. After the surface is basically smooth, put it into the dough pot and cover it with a lid to let it rise for 30 minutes. At this time, make the shortbread.

If you find it too troublesome, you can directly apply a layer of oil on the rolled out dough and sprinkle with minced green onions. It is best to use shortbread, which is much more delicious than immediately converting to green onions.

Wash and drain the scallions, then cut them into finely chopped scallions. Add salt and wheat flour. Heat the oil in a pan. Heat the oil until it smokes, then pour it into the chopped scallions. Mix well and let cool and set aside.

Divide the thicker batter into batters of suitable size, take one batter and shape it into a ball, roll it out with a rolling pin, and use a spoon to spread the pastry. Be careful not to add too much oil, otherwise it will splash when you roll it out.

Roll it from the left and right sides to the middle, and gently press out the air while rolling it. You can also roll it according to your own wishes.

The prepared bread needs to rest for ten minutes. When everything is done, you can start rolling it out from the first one and roll it into a pancake shape. Be careful not to make it too thin.

Then the pan can be fried. Put a little oil in the pan, put the cake in, turn it over on both sides, and cover the pan during the frying process. Because the middle may not be cooked well and the surface will be burnt, use low heat.

fry.

The extra pancakes can be separated with plastic wrap and refrigerated, just like the Taiwanese hand pancakes we eat.