Main Ingredients

Flour 300g Vegetable oil 20g

Boiled water moderate salt 5g

Fresh scallions 30g Pepper moderate

Salty crispy scallion pancake practice steps

1. Wash and finely chop the shallots, add salt and pepper, heat the oil in a pan and pour it into the bowl of shallots and stir it a little to make the shallot oil

2. Flour in a pot pour the right amount of boiling water, be sure to add a little bit, use chopsticks to quickly scratch into a snowflake shape, to be a little bit cooled dough kneaded into a smooth dough, wake up fifteen minutes, during the period of time with a damp cloth to cover to prevent the skin from drying out.

3. After rising, divide the dough into 80g pieces, sprinkle a little flour on the countertop to prevent sticking, and then roll them out with a rolling pin to form a thin sheet, brushing them with scallion oil

4.? Then roll the sheet to one side and press the head underneath, try to roll it tightly or it won't work well later

5.? Take one and flatten it lightly with your hands and roll it into a thin sheet

6.? Pour a little oil into the pan and heat up the scallion pancakes, fry on medium-low heat, pay attention to the heat during the fire, beware of the fire frying paste, to be one side of the yellowish turn over and continue to fry until both sides of the golden brown, you can load the plate, eat

Tips

1. Flour plus water must be a little bit of water to add, do not add too much water will be too sticky can not be rolled out

2. Pancake with medium-low heat frying will be frying