Hot noodles with scallion pancake
Overview
Scallion pancake, such a homely delicacy, I never get tired of eating it. For breakfast, make two pots of it, and pair it with a cup of salty soy milk or salty porridge. The more you eat, the better it becomes. When making it, you can use ordinary dough or hot dough, depending on which texture you like.
Tags
Ingredients
Steps
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Put the flour in a larger bowl, add an appropriate amount of boiling water, and stir into a fluffy consistency while adding, then add an appropriate amount of dry powder.
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Knead into a smooth dough, cover with plastic wrap and let rest for a while to rest.
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Wash the chives and chop them into finer pieces, and prepare the cooked white sesame seeds. Mix an appropriate amount of salt and pepper and a tablespoon of dry flour evenly, add a little lard and mix well to form a puff pastry. (If there is no lard, use cooking oil that has been heated and allowed to cool slightly)
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Sprinkle a little dry flour on the countertop to prevent sticking, take half of the dough and roll it into thin sheets.
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Brush with a layer of pastry and sprinkle with white sesame seeds and chopped green onion.
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Score the edges with a baking knife. (You can also use the fan folding method or the #-shaped folding method here)
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Wrap one piece over another.
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After folding, place the edges facing down and sprinkle a little dry powder on the countertop to prevent sticking.
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Roll into thin slices again.
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After the pan is hot, add an appropriate amount of oil and heat it until it is about 70% hot, then add the rolled out pancakes.
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Fry until the bottom is golden brown, then turn over and continue frying. (Whether it is fried softer or crispier depends on your preference)
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After frying, you can take it out of the pan and slice it into pieces, or you can use chopsticks to scatter it directly in the pan. I like it dispersed, the more casual the more fragrant it is.
