Scallion Pancakes

The first step: Easily make the perfect dough

To make fragrant dough, the important step of "hot noodles" is absolutely indispensable! The blanched dough will definitely taste more fragrant and solid. Any tips for making the dough delicious? What should I do if I knead the dough? Let us teach you how to rescue your dough!

Step 1. Sift medium-gluten and low-gluten flour and mix them in a ratio of 1:1. This is to produce a better-tasting pie crust. Of course, you can also add sesame flour, whole wheat flour, whole grain flour and other ingredients according to your personal preference. After mixing all the flour, pour the flour into a sieve and sift.

Step 2 Add salt

Adding a little salt will make the dough taste more delicious, but remember to shake the steel basin slightly after adding salt to allow the salt to spread evenly distribution. Of course, you can also add chicken essence or other seasonings according to your personal preference. Step 3: Hot noodles

Pour an appropriate amount of boiling hot water into the flour, wait for the hot water to mix with the flour, and let it sit for about 10 minutes. When the water is not so hot, start kneading again. The amount of hot water is about 60% of the weight of flour.

Step 4 Kneading

Use your shoulders to press down directly, and use the strength of your palms to knead the dough repeatedly. Use your fingers to shape the dough into an oval shape, then knead it again until the dough becomes smooth.

Step 5: Let the dough rise

Place the dough in a steel basin and cover it with a damp cloth to retain the moisture of the dough. Leave it for about 30 minutes to wait for the dough to rise. .

The purpose of letting the dough sit for a period of time is to make the dough more elastic and make the food more delicious

Step 6 Dough Shaping

When the dough surface When it is smooth, gently press the dough in the steel basin with your index finger. When the dough can spring back automatically, you can take out the dough that can be formed from the steel basin.

Scallion pancakes use more than just green onions!

After learning how to make fragrant dough, the next step is to make the perfect pie crust and fry the fragrant shortbread! Don’t worry, there is another trick I want to teach you to make your pie crust more delicious. Who said you have to put onions in scallion pancakes? Don’t be limited by superficial names! Can I have "garlic pancakes"? Is the "fennel pancake" delicious? Cuisine is full of creativity, as long as you like it, you can do it!

Yilan onions

Yilan onions have a beautiful appearance, long and delicate leaves, and soft onion heads, so they taste quite fresh and sweet. It is mainly planted in Yilan City and Zhuangwei Township, and is irrigated by Lanyang Creek. Yilan green onions are widely used, especially when you want to present a delicate appearance, using Yilan green onions is just right. For example, in the steamed live fish that is common in banquets, traces of Yilan green onions can be seen.

Pea onion

The leaves of green onion are shorter and the head is quite strong like a big bead, so it is also known as "big onion", "red onion" or "oil onion". The scallion cake that is most commonly used when frying is actually made of green onions, so the aroma of green onions is obvious to all! . Fennel Fennel has a very special aroma and is the best magician when it comes to seasoning! It can be cooked with fish, and the fishy fish removal skills are superb! Tomato salad is also delicious. In addition, frying it with eggs is a perfect combination. However, fennel is only available in winter, because it is not grown in large quantities and is mostly cultivated at home, so you have to look for it carefully when needed.

Cilantro

Cilantro itself has a special aroma, so adding it to the scallion pancake crust can enrich the taste of the pancake crust. Coriander itself is afraid of water, so when storing, remember to drain the washed leaves first, then wrap them in paper, tie them in a plastic bag, and put them in the refrigerator.

Chrysanthemum chrysanthemum

Chrysanthemum chrysanthemum is also suitable for adding to the pie crust because of its unique aroma. When selecting, choose ones with smaller leaves and a more delicate taste. Because chrysanthemum and coriander are both afraid of water, when storing, be sure to drain the washed leaves first, wrap them in paper, tie them in a plastic bag, and store them in the refrigerator.

Take care of your green onions and let you know!

Of course, "onion" is the highlight of scallion pancakes. So take good care of your onions, this is a must! But how to select onions and how to preserve them? Let us keep you informed!

The first tip for loving onions: Choose the right onions

Onions should be strong, have intact leaves, be green in color to be fresh, and have a long shelf life. Never pick onions with yellow leaves that are limp and about to fall over when picked up, because this means the onions are not fresh and are about to rot. The second tip for lovers of onions: Keep your onions fresh

After buying them, wash them with clean water. Remember to dry or drain them, then wrap them in paper and tie them in a plastic bag. , and then put it in the refrigerator to chill. The shelf life is about a week. If the leaves turn yellow, it means they are no longer fresh and should be used up quickly. The third tip for fans: Extra points for your green onions

Before using, pinch the green onion segments with salt to remove the water, so that there will not be too much water when making the pie crust. appears. In addition, you can also add some sesame oil and sprinkle some pepper for seasoning. The scallion pancakes made this way are guaranteed to be more fragrant than others!

I want you to relax the club face!

Step 1 Knead the dough

Take out the dough after it has risen. You can press it with your fingers to see if it pops up slightly. If it does not spring up, it means the dough is still sleeping and has not risen enough. It needs to take more time to wake up. Take out the QQ dough and knead it while stretching the dough into a long strip.

Step 2 Divide the dough Use a dough knife to divide the dough! Use a dough cutter to carefully and neatly cut the long strips of dough into fist-shaped pieces about 1/4 in size and set aside.

Step 3: Flatten a thin stick. Take a small amount of dough and use a stick to shape it into a round crust. Starting from the center of the dough, push outwards to the outer edge with even force, and then gradually shape the dough into a round crust.

Step 4: Remember to apply oil. If you want the crust to be easy to knead, don’t miss the “oiling” step! Dip a brush into some salad oil or olive oil, smear it on the surface of the dough, and then use a stick to roll the dough. You will find that it is smoother to roll and tastes more delicious! Step 5: Sprinkle chopped green onions

Wash the green onions, cut them into sections, and spread them evenly on the crust. Remember to sprinkle the right amount of salt at the same time, it will be more flavorful!

Step 6: Fold in left and right

The dough with chopped green onion needs to be rolled 1 to 3 times again so that the chopped green onion can be evenly integrated into the dough. Finally, fold the flat thin green onion dough in half and put it away.

Step 7: Roll into a circle

Roll the long strip of dough from the inside out into a circle. Roll the dough into a circle to make it easier to place. Wrap the unused dough with plastic wrap and put it in the refrigerator.

Step 8: Flatten the dough

Pole the rolled dough into a flat, round shape.

There is a set of pancake skins!

Step 1: Apply the oil evenly

After preheating the pan, pour an appropriate amount of salad oil or olive oil, and gently turn the pan so that the surface of the pan can be evenly coated with oil. cover.

Step 2: Place on medium heat

Turn on medium heat and gently place the flat pie crust in the pan.

Step 3: Flip gently

Fry for about 1 minute, then gently use a spatula to turn the crust over and fry again. At this time, you must pay attention to the size of the heat. If the pan is overheated, remember to lower the heat or turn off the heat first to avoid burning the pancake skin.

Step 4: Perfect golden color

When the crust starts to turn golden and the aroma overflows, it means the scallion pancake in the pan is done!

What’s the secret to making my scallion pancake crust more fragrant than other people’s?

Onion itself is an ingredient with a special aroma, especially after sauteing, the taste is even more charming. Therefore, when making dough, sauteed green onions can be used instead of ordinary raw green onions. When frying, you can also sauté the green onions in the oil in the pan first.

The aroma and taste of the scallion pancakes blessed with secrets will definitely be greatly enhanced! Beef and Scallion Burrito

Ingredients: 250 grams of all-purpose flour, appropriate amount of minced green onion, appropriate amount of sweet noodle sauce, 4 green onion segments, 2 small cucumbers

Braised Beef Tendon Ingredients: Beef Tendon 200 Gram, 4 green onions, 3 ginger slices, a little pepper, a little star anise, 5 bay leaves, 150㏄ soy sauce, 50㏄ rice wine, 1500㏄ water

Method:

1. Take out the braised beef tendons and slice them into pieces for later use.

2. Refer to the dough making method in this topic, add chopped green onion to the rested dough, and then shape it into a round cake shape.

3. Sprinkle the chopped green onions evenly on the pie crust of Step 2, and spread until evenly distributed.

4. Fry the scallion pancake skin in Step 3 over medium heat for about 3 minutes until the pancake skin becomes golden and crispy, then serve.

5. Spread the fried scallion pancake skin in step 4 on the plate, pour an appropriate amount of sweet noodle sauce, and spread it evenly with a brush.

6. Add the beef tendon slices, green onion segments and cucumber slices cut in step 1, and roll up tightly from the inside out. You can add an appropriate amount of sweet noodle sauce to enhance the taste before eating.

Of course the most delicious beef tendon is braised yourself! Buy a piece of beef tendon, wash it, add green onion segments, ginger slices, Sichuan peppercorns, star anise, bay leaves, soy sauce, rice wine and water. Mix and put it into a pot and marinate it over medium heat for about 1 hour. Wait until the beef tendon meat is ready. When chopsticks can easily penetrate it, it means it is cooked. You can take it out and let it cool before slicing.

Fried scallion oil shrimp cakes

Ingredients: 6 chestnuts, 1/3 carrot, 1/2 onion, 150 grams of fresh shrimp, a little chopped coriander, celery A little minced green onion, a little minced green onion, 100 grams of fish paste, 4 scallion pancakes, 2 tablespoons of starch powder

Seasoning: 1 teaspoon of salt, 1 teaspoon of pepper, 1/2 tablespoon of sesame oil

Method:

1. Wash the water chestnuts, carrots and onions, peel them and cut them into fine pieces.

2. Add the ingredients of method 1 together with fresh shrimps, minced coriander, minced celery, minced green onions and seasonings into the fish paste, mix well and set aside.

3. Take two slices of frozen scallion pancakes, sprinkle them with a little flour, then apply an appropriate amount of the filling from Step 2, and overlap the two pieces of stuffed scallion pancakes to cover each other. , press tightly and cut into triangle shapes.

4. After heating the oil pan to 180℃, fry the scallion oil shrimp cakes in Step 3 over medium-low heat. After frying for about 2 minutes, change to high heat and fry for 30 seconds, then remove and drain. That’s it.

Two ways to make my scallion pancake noodles:

1. Add a little refined salt to flour and mix with warm water, knead well, wake up for a while, knead into long strips and cut into pieces. Chop the chives, mix them with salt and oil, flatten the dough, roll it into thin slices, add scallion oil, roll it up, squeeze it from both ends, flatten it with your hands, roll it out thinly, brush it with oil, and fry it in a pan That’s it.

2. Mix 30% of the flour with oil and 70% of the flour with warm water and knead evenly. After waking up for a while, knead the two mixed noodles into long strips and cut them into pieces, flatten them and roll them into thin slices. , put oil and noodles on top, put warm water on the bottom, chop chives with salt and oil, mix well, add scallion oil, roll up, squeeze from both ends, flatten with hands, roll out thinly, brush with oil, flatten Cook in a pot (or microwave)