Scallion pancakes are a delicacy commonly eaten by people in Shangdu County. The dough used for green onion pancakes must be gluten, or you can add some gluten. When kneading the dough, you don’t need water, but a considerable amount of lard. In other words, when making green onion pancakes,

The noodles are crisp noodles, not water.

In addition, when making noodles, you need to add salt and stock to the noodles. The stock is used to replace water, and the salt is to give the noodles a flavor.

The broth must be filtered and must not contain oil, otherwise it will destroy the flavor of the lard.

Of course, the most important thing is that there must be chopped green onion in the noodles, otherwise what would it be called a chopped green onion pancake?

Take a few handfuls of young green onions, remove the green leaves, leaving three inches of white green onion, and then chop into minced green onions. The green onions should be at least as fine as millet grains.

When kneading the dough, add it to the flour, and this is the complete scallion pancake noodles.

The dough needs to be relatively soft. After mixing, take about an hour, then add thin dough and roll it into a thousand-layer cake, which is about the size of your palm.

The final thickness is probably less than half a point, very soft.