Hand-shredded scallion pancake

Add a little salt to the flour (here I used 300 grams of flour)

Add 150 grams of water to 300 grams of flour. The ratio of flour to water is usually 2:1. If you don’t have a scale, you have to rely on your hand and eyesight

Use chopsticks to stir until it becomes fluffy and there is no dry powder, and then start kneading it into a dough with your hands

The dough you knead for the first time looks like the surface of the moon. Haha, it doesn’t matter. Let it rest for about 10 minutes

When the noodles are resting, you can make scallion oil. It’s very simple. Stir together the chopped green onions, lard, a little dry flour, 13-spice powder and salt

That's about it. If it's not too troublesome, you can heat the pot and fry the chopped green onions. When it's cool, add flour and salt. This will make it more fragrant and the green onions will have a stronger aroma

Knead the rested dough until it is smooth again. This time it is smooth and beautiful, right?

Divide the dough into equal portions

Take a small piece of dough and roll it into a square shape

Then evenly apply scallion oil on the rolled dough

Roll it up slowly starting from one side

Roll it up, twist it a little longer, and twist it like a twist

Twist and roll into a cake shape

Roll it up and then flatten it and roll it out thinly

Roll it out like this and you can fry it in a pan

Add a little more oil to the pan and fry both sides until golden brown

Fry, cut and serve on a plate

You can also shake the pan directly during frying so that the cakes hit the edge of the pan or use a spatula to spread them and let them loosen naturally

Hand-shredded scallion pancake

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