When it comes to making scallion pancakes, there are several ways to make the dough alone. Raw dough makes soft and thick scallion pancakes, while dead dough makes crispy and flavorful scallion pancakes. With dead noodles, the dough can be mixed with cold water or boiling water (i.e. scalding).

But how to do each person's method is different, it can be said that sometimes the amount of material will affect its taste, today said the practice of scallion pancakes is a more formal one, different dough to make scallion pancakes taste different, each with its own characteristics. The key to a good scallion pancake is to look at two things, the first is to make the dough, the second is to roll the dough. We recommend the hot noodle scallion pancake method, according to this method to make out of the layers of scallion pancake, the pancake crust is crispy, the internal flavor is soft.

How to make scallion pancakes? Below you will see the hot noodle version of how to make scallion pancakes. Recipe Ingredients: medium gluten flour: (that is, ordinary flour) 300 grams, eggs: 2 Boiling water: 150 grams, salad oil: 1 bucket, green onion: 1, black pepper: 10 grams, salt: 10 grams Butter: according to preference

Cooking Tips: The first step: ready to prepare the ingredients, green onion minced. Step 2: first of all, to make boiling water dough, first of all, sieve the flour, make a wall of flour on the board, pour eggs in the wall of flour, mix well and then pour boiling water, use chopsticks to mix the inner circle of flour and boiling water into granular, and then knead into a dough with your hands, and then put it aside to wake up for a while and then use it again.

Step 3: Divide the dough into two smaller balls, one for me to make in the traditional way, and the other for me to make in my own way.

Step 4: Knead the dough on a lightly floured surface until smooth, then roll it out into a large circle and spread a layer of salad oil on it. Sprinkle salt, black pepper and green onion evenly over the surface of the dough (the best way to do this is to take a small bowl and pour in a good amount of salad oil, then add salt, black pepper and green onion, mix it well, and then spread it over the rolled-out surface).

Step 5; then roll it into a long strip, then wrap it around to form a disk, and finally press the closure tightly, let it rest for 3-5 minutes, and then roll out the disk dough into a round cake and that's it.

Step 6: Heat a pan, add a thin layer of salad oil, add the scallion pancakes, and fry over low heat until golden brown on both sides. Don't worry about the pancakes being hard to cook, as long as they're golden brown on both sides, they'll be fully cooked.

Scallion pancake is a northern regional specialty snacks, belonging to the Fujian or Lu cuisine cuisine. China's Fujian, Shandong, Northeast, Hebei and other places have the snack. It has a savory taste and is mainly made of flour and scallions, and is a common food in street and night markets.

Nowadays, the scallion pancake is no longer only in the north, in the south of this cake is also very common, usually, this scallion pancake in the south are when the breakfast to eat, like you can try.