Green onion hand-pulled pancakes

Overview

Fragrant onion, fragrant noodles, fragrant and salty, how can the word "fragrant" be so great!

Pour boiling water into the flour and stir until it becomes flocculent
After cooling, add cold water little by little, knead into a relatively soft dough (softer than earlobes), cover and bake for 10 minutes
Knead again after ten minutes. The dough will become very smooth. Continue to bake for another 10 minutes
The dough is very soft. To prevent it from sticking to your hands, you can apply a layer of oil and roll it out into a rectangular sheet. Roll it out as thinly as possible
Spread a layer of corn oil on the rolled dough, sprinkle with appropriate amount of salt and spread evenly, then sprinkle with a layer of chopped green onion
Roll up along the long side and flatten slightly
Divide it into two along the long side
Stand two long noodles side by side, cut side up
Roll it up along one side
Roll into concentric circles
Fry the noodles for a few minutes, then roll them into discs
Heat a flat-bottomed non-stick pan, add a little corn oil, when the oil is hot, add the cake embryo and fry over medium heat
Fold one side and flip it over, frying both sides until golden brown. Shake the pan from time to time to ensure that the cake is evenly heated
After taking it out of the pan, you can slam the cake hard on the panel, and then rub it into pieces with both hands