The scallion pancakes we make now are made from dead dough, not leavened dough. You can also make half-baked scallion pancakes.

Classification of various noodles: 1. Dead noodles: Unfermented noodles are called dead noodles, and they are cooked with cold water.

Characteristics of dead noodles: This kind of noodles is more resistant to cooking and has a chewy texture; it is suitable for boiling, baking, pan-frying, deep-frying and other foods, and it is crispy when fried.

2. Rising dough means that the dough is allowed to fully inflate and reproduce under certain temperature and humidity conditions. After fermentation, the dough expands and becomes larger.

Characteristics of the dough: It has a soft texture, and the dough contains enzymes that use nutrients, so it is beneficial to digestion and absorption.

Generally used to make steamed buns and steamed buns.

3. Hot noodles: Knead the noodles with boiling water, add water while stirring, and wait until it cools down slightly to form a dough.

Characteristics of hot noodles: Fried and baked methods are often used to make pot stickers, various northern noodles such as scallion pancakes, pies, leek box single pancakes, sesame pancakes, etc.

Therefore, according to your own taste, if you want to eat crispier scallion pancakes, you can use dead noodles.

If you want to eat softer scallion pancakes, you can use hot noodles.