Taiwanese scallion pancake
Overview
Because I was preparing for a big move, I worked hard to consume the ingredients I had at home. Start with all-purpose flour and make scallion pancakes that can be eaten for breakfast, lunch, dinner, or midnight snack.
Tags
Ingredients
Steps
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Pour hot water into the all-purpose flour and stir continuously with chopsticks until the dough is half-cooked and will appear lumpy. Then pour in cold water and 1 tsp of salt and mix well.
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After the dough is no longer hot, knead it with your hands until there is no flour, wrap it in plastic wrap and let it rest for 20 to 30 minutes.
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Put the chopped green onion into a large bowl, first add a little flour and mix well, then add 1 tsp salt, 2 tbsp hot sesame oil, and 1 tsp white pepper and mix well.
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Apply some cooking oil or sesame oil on the table to prevent sticking.
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Divide the relaxed dough into 4 equal parts, roll out each equal part, apply sesame oil, spread an appropriate amount of chopped green onion (3.) and cooked white sesame seeds, and roll into a long strip.
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Then hold the two sides with your hands and pull them out to remove the air inside, put the tail inside and press it a little, then gently shake it side by side and pull it longer.
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Roll the dough into a snail shell shape, cover with plastic wrap and rest for 15 minutes.
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After it has rested, flatten the dough into a pancake shape with your palms.
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Add oil to the pan and fry over medium heat until golden brown and crispy on both sides.
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You can also take out the scallion pancakes when frying on the second side until slightly browned and set aside. Add your favorite vegetables, bacon or ham to the pot, and beat an egg...
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Cover the pancake and continue frying until both sides are golden brown, and finally apply a little miso, sweet bean paste or bean paste,
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These are delicious and filling stuffed scallion pancakes~
