Shanxi's most delicious scallion pancake recipe 1. How to make scallion pancake 1. Put the flour in a basin, add warm water and beat with chopsticks into a fluffy shape 2. Then knead the dough, knead the dough in long directions, and knead to a certain extent from both ends.

Knead in the middle and let it sit for about fifteen minutes. 3. Slice the green onions (with some green onions) and then cut them into chopped green onions. 4. Add salt, oil, and a little flour and mix well (the flour is added to create layers, the amount to be added is

Just make sure the chopped green onion oil has a sticky feel) 5. Cut the dough into about 100 grams (of course you can decide according to your own situation) 6. Use a rolling pin to roll the dough into a long round sheet 7

.Apply the prepared chopped green onion oil. 8. Fold the longer ends in half and cut into strips with a kitchen knife. Be careful not to cut off the two ends. 9. Unfold after cutting. 10. Roll up parallel to the cut strips into strips. 11. Grab

Lift one end of the noodles and roll it into a round shape. 12. Use a rolling pin to roll it into a cake shape. 13. In a frying pan (a household electric baking pan is best, I didn’t use a frying pan), add oil and heat it (slightly soak in the smoke).

Pancake 14. When one side is cooked and colored, turn it over and brush the surface with vegetable oil with a clean brush. Repeat this for about 3 times. When mature, take it out (it will become silky if you pat it lightly with your hand). Cooking Tips 1. Pancake Noodles

Be sure to use warm water when kneading the dough, and the water temperature must be appropriate.

If the water temperature is too high, the finished product will stick easily and have no layering; if the water temperature is too low, the dough will be too chewy and the finished product will be tough and taste bad.

2. The temperature when pancakes are about 180-220 degrees, preferably 200 degrees. If it is too high, it will be easy to paste, and if it is too low, it will be difficult to color. It will increase the maturity time of the cakes. Due to the excessive evaporation of water during the heating time, the finished product will be very thin.

Dry and reduced quality.

3. The finished pancake should be golden in color, so you should use colored oil, such as rapeseed oil, soybean oil, etc.

The color of salad oil is poor.