Some people especially like to eat scallion pancakes, will do a lot of scallion pancakes to eat. But can't finish throwing away and afraid of wasting, put the next day soft, it's not good. So how to save the scallion pancakes?

Do it yourself scallion pancake and bitter and hard how is it The reason why scallion pancake bitter

1, scallion leaves put more than one bitter.

2, alkali put too much, it will be bitter.

3, I put soy sauce is bitter, do not put it is fine.

The reason why the scallion pancake hard

Estimated that your flour selection is not right. General style gluten flour, with warm or boiling water and noodles. There will be no hard feeling. If it is the South. You can consider low gluten flour with eggs, warm water and noodles. The texture will be softer. But northern people are not used to eating, think too soft.

The soft and thick scallion pancakes made of hairy flour, and the crispy scallion pancakes made of dead flour. If you use dead noodles, you can use cold water to make the dough, or you can use boiling water to make the dough (i.e. hot noodles). Different doughs produce different flavors of scallion pancakes, each with its own characteristics. The key to making good scallion pancakes is two things: the mixing of the dough and the rolling method of the crust. Recommended hot noodle scallion pancake practice, according to this method of production out of the layers of scallion pancakes, the crust is crispy, the internal flavor of the soft.

How to save the scallion pancakes will not become soft and crispy

First of all, the good scallion pancakes naturally cooled to room temperature, and then wrap the scallion pancakes with plastic wrap one by one, so that you can prevent scallion pancake flavor, but also prevent scallion pancakes from sticking to each other. After wrapping the package directly in the freezer, when you want to eat the scallion pancakes, take out a few, put in the skillet and then fry a little bit can eat, the taste and new scallion pancakes is basically no difference.

But don't make the frozen scallion pancakes too big, just the size of a palm, so they're easy to store and quick to thaw.

Doing the scallion pancake naturally inseparable from the scallion oil, although many cooking oil can be used to make scallion oil, but with lard boiled scallion oil is more fragrant, while the vegetable oil made of scallion oil is more conducive to health, the specific how to choose depends on your personal it. Do not only can be used to make scallion oil pancakes, used to mix noodles to eat, or add wontons and dumplings in the edible are very good.

Do you need to ferment the noodles of the scallion pancake

No need.

Scallion pancake production

The main dough material: 250 grams of flour, about 160 grams of warm water (this dough can be made in thirds)

Crisp material: 25 grams of flour, 50 grams of oil, scallions, ginger, star anise, cinnamon, peppercorns (as well as spices can be found in the home)

Ingredients: green onions, salt

Practice:

The first step in the process is to make a cake.

1. Knead the flour in the main dough with warm water until smooth.

2. Cover with a damp cloth and let rise for 20 minutes.

3. While the dough is rising, make the shortening: put the onion and ginger and other spices into the frying pan on low heat, and sauté until the spices are browned and the flavor penetrates into the oil.

4. Remove all the spices from the oil, let it cool a bit, then pour the oil into 25 grams of flour and mix it into the shortening. Meanwhile, prepare the chopped scallions.

5. Divide the dough into thirds. Take one portion of the dough and roll it out into a large sheet.

6. Brush the surface of the sheet with shortening and sprinkle with salt and chopped scallions.

7. Fold the sheet like a fan, either wide or narrow, not too neat.

8. Let it rise for 5 minutes, then roll it up from the right hand end, stretching the pasta with your left hand as you do so, making as many turns as possible.

9. Once rolled, press the end under the dough, flatten it, and set aside to rise for 15-20 minutes. At this point you can move on to the next piece of dough.

10. Roll out the dough into a large disk.

11. Grease a pan with oil and fry the pastry on medium-low heat until lightly browned on one side, brush the other side with oil and flip it over.

12. Rotate the pastry in the center so that it is evenly heated, and brush a small amount of oil each time you turn it over, so that the pancakes will be very oily and crispy.

Tips

1. The dough for the scallion pancakes should be kneaded wet and soft.

2. When boiling oil, remember to use low heat, the fire is very easy to burn the spices.

3. If you like to eat soft cake, you can roll the cake a little thicker. Like to eat crispy can be like me, the cake rolled thin, fried scallion shortcake and fragrant and crispy also very crispy.

4. Remember to brush some salad oil on the surface of the cake every time you turn it over, and use low heat throughout to fry the cake.