Scallion pancake
Overview
In the north, we like to eat pasta, and the scallion pancake, which is simple to make, rich in scallion aroma, crispy and chewy, is deeply loved by everyone. But each scallion pancake maker has its own secret recipe. The scallion pancake I made this time specifically used specially fried scallion oil, and also added chives. It’s no wonder this pancake is not delicious!
Tags
Ingredients
Steps
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Beat an egg into the flour, add warm water and stir with chopsticks until it becomes fluffy. Knead it into a dough with your hands until there is no dry powder, and let it rest for about 20 minutes.
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Heat the pot, pour enough oil, add onions, ginger, and peppercorns, fry until fragrant, and use a strainer to filter out the onion and ginger residue.
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Pour the fragrant oil into a small bowl, add an appropriate amount of salt and flour (you can also add other condiments according to your preference), stir evenly and it can flow freely.
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Wash the shallots, drain and mince.
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Take out the dough, knead it into a smooth dough, roll it into a square sheet, and use a brush to evenly brush the pastry on the dough sheet.
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Sprinkle with chopped chives, and cut the dough into two slices each on the top, bottom, left and right sides, but be sure not to cut them, for a total of eight cuts.
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Fold the dough repeatedly, arrange it into a square, and roll it out thinly.
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Heat a pan, pour a little oil, add the pancakes and fry until golden brown on both sides.
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Rich onion aroma
