Restore the folk delicacy at the entrance of the alley---scallion pancakes

Overview

Do you still remember the aroma of scallion pancakes when the children were playing in the alley when you were a child? In the memories of those born in the 1980s, we still retain many snacks and snacks that we thought were very delicious when we were children. Nowadays, the scallion pancake stall in Nongkou can be vaguely seen. I can only rely on my memory and feelings to restore the beauty of the past.

Tags

• staple food
• pasta
• home cooking
• old man
• breakfast
• cake
• chives
• flour
• lard
• yeast
• salt
• vegetable oil
• water

Ingredients

Steps

1. 1 Add yeast and water to the flour, mix into a dough, and ferment until doubled in size.

   

2. 2 Divide the dough into several small pieces and ferment again for a while.

   

3. 3 During the fermentation process, mix the lard and chives with salt.

   

4. 4 Take a piece of dough and knead it into a hollow center

   

5. 5 Wrapped in lard and chive cores

   

6. 6 Like gnocchi, shape into a ball

   

7. 7 Roll the dough into a ox tongue shape, roll it up and then roll it out again, repeat this 3 times

   

8. 8 Finally, stretch the dough, roll it out, and tuck the edges into the center of the dough.

   

9. 9 Add a small amount of vegetable oil to the pan, put the dough into the pan, flatten it with your hands, and let it rest again.

   

10. 10 Fry slowly over medium-low heat until golden brown on both sides, then serve. Crispy on the outside, loose on the inside, and crispy enough to fall apart when you bite into it. Delicious.