Generally we use scallions and cooking oil in the dough to make scallion pancakes, in fact, we make some scallion oil first, use scallion oil instead of cooking oil to make shortening, the scallion pancakes produced scallion flavor is more intense.

How to make scallion oil

Raw materials needed for scallion oil: (you can make more at a time, mixing noodles, making cakes can be)

10 portions of salad oil, 2 portions of round onion (it is recommended to use small round onion), 2 portions of green onion, 1 portion of small scallion (if you use all the scallion is best to put into the frying pan with the round onion), according to this ratio can be.

Method of preparation:

1. Put salad oil into a clean and waterless pan, add the large shallot pieces and round onion pieces, and fry them on the lowest possible heat.

2, about half an hour or so, the big onion and round onion will all be fried almost nothing, the color becomes very dark, fish out;

3, will cut long sections of small onions into the frying pan, low heat fry;

4, small onions about 10 minutes or so will change color, wait until the color of the small onions darken you can turn off the fire, the residual temperature of the frying pan will dry the scallions; the small onions and the oil cooled and poured into a glass jar can be stored for a long time.

500 grams of flour, 250 grams of boiling water, about 100 grams of cold water, 30 grams of scallion oil, 1 small onion, 5 grams of pepper (about half a spoonful of home eating spoons), 5 grams of salt (also half a spoonful of salt), 25-30 grams of flour for scallion oil crisps. The amount can be adjusted according to the proportion.

1, put the flour into the basin, pour 250 grams of boiling water, while pouring with chopsticks to stir into the flakes, preferably at the bottom of the basin there is still a little bit of dry powder state, and then sprinkle some cool water, the bottom of the basin of the dry powder and flakes and dough, put in the basin molasses 20 minutes, then kneaded it will be very smooth.

2, the molten dough can be made into onion oil: flour, pepper, salt into a bowl, pour the boiled onion oil into a thin paste into the onion oil crispy, be sure to thin some easy to spread;

3, the molten dough into a large sheet, smeared with onion oil, sprinkled with finely chopped green onions; you can spoon the onion oil crispy on the surface with the back of the spoon, or you can scoop a few spoonfuls of onion oil crispy into the center of the sheet, and then several times carry the crispy onion into the center, and then carry it several times, and it is very smooth. Then you can scoop a few spoonfuls of shortening into the center of the dough sheet and fold it into the center several times, then knead it with your palms and put it back in its original position, so that it will be easy to spread the shortening all over the dough sheet;

4. Roll up the dough sheet sprinkled with green onion flowers and divide it into small segments in accordance with the size of the pot;

5. Roll up every segment of the dough from one end inward to the other, close the other end at the bottom of the dough sheet, and put it in the pot for 15 minutes. The other end of the dough will be collected at the bottom and put in the basin for another 15 minutes;

6, take a piece of dough and put it on the panel and roll it into a round cake, it doesn't matter if it's thin or thick;

7, put a little oil in the pan and turn the pan with the handle of the pan to put the rolled out cake and cook it, and one side of the cake is completely colored and then turn over the other side of the cake and cook it until it is completely colored, and then you can do it, don't cook it on a small fire, so that all the water in the cake will be evaporated, and the cake will be hard. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.