Semi-hot noodle scallion pancake (hand pancake)

Overview

As a girl from the north, I have never learned how to cook, but I can make all kinds of pasta from the beginning. This is inseparable from the impact of being exposed to it since childhood. I have loved watching my grandma cook since I was a child. She talks about soft noodles while making dumplings (the skins of dumplings are softer than noodles), hot noodles to make pancakes soft, and dough to make pancakes chewy... Although I only listened to it and never tried it myself, I have already firmly grasped the methods and techniques of various pasta dishes in my heart. What I’m making today is a semi-boiled scallion pancake. The noodles are cooked softly and the gluten is gone. Mastering the ratio of the two can make the pancake moderately soft and hard, crispy and delicious!

Tags

• staple food
• pasta
• home cooking
• old man
• breakfast
• cake
• dinner
• edible oil
• flour
• green onions
• pepper noodles
• salt

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Make hot noodle dough: Take half of the flour, add boiling hot water little by little, and stir quickly with chopsticks into a snowflake shape. After cooling slightly, knead it into a softer dough with your hands

   

3. 3 Make the dough in the same way: take the other half of the flour, add cold water little by little, and use chopsticks to quickly stir it into a snowflake shape, and knead it into a dough

   

4. 4 Mix the hot noodle dough and hot noodle dough and knead them together (a little more hot noodle dough will give a softer and better texture. If you like chewy noodle dough, you can use a little more)

   

5. 5 Cover the kneaded dough with a damp cloth or plastic wrap and let it rest for about twenty minutes to wake up

   

6. 6 Make scallion oil: Take half of the scallions and cut into large sections

   

7. 7 Put an appropriate amount of vegetable oil in the pan. When the oil is half hot, add the green onions and fry slowly over low heat

   

8. 8 Fry until the green onions turn yellow, turn off the heat, pour into a bowl and set aside

   

9. 9 Waked dough

   

10. 10 Take another part of the green onion and cut it into minced pieces for later use

    

11. 11 Rub some oil on the chopping board to prevent sticking. Divide the risen dough evenly into dough pieces about 5cm in diameter, and roll them into dough sheets. The thinner the better

    

12. 12 Spread an appropriate amount of the scallion oil prepared before on the dough sheet

    

13. 13 Sprinkle with appropriate amount of salt, pepper powder, and finally sprinkle with appropriate amount of chopped green onion

    

14. 14 Roll it up little by little from one side, press the rolled cake on both ends, and flatten it

    

15. 15 Roll out the dough again into a piece of about 0.3cm

    

16. 16 Add an appropriate amount of vegetable oil to the pan, and when the oil is hot, add the cake embryos one by one

    

17. 17 After one side is cooked, turn over and cook for another 2 to 3 minutes

    

18. 18 Delicious scallion pancakes are ready!

    

19. 19 Very crispy and delicious!