Scallion pancake
Overview
The scallion pancake with rich onion aroma is crispy and crispy, but the layers are not clear. I took a good look at Lao Yang's recipe and concluded that the first reason is that there is less oil, and the second reason is that the chopped green onions are too wet. Make sure to make corrections next time and strive for success!
Tags
Ingredients
Steps
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Heat the flour and water and knead it into a smooth dough, which is softer than steamed buns. Wash and mince the onions and dry thoroughly.
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Divide the dough into three parts, roll out one part, sprinkle with salt, cooking oil, and chili oil, and pinch the edges of the dough to make it even in the middle.
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Sprinkle with chopped green onions and roll up.
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Roll up from one end.
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Place the edge at the bottom, sprinkle sesame seeds on it, press it flat, and roll it out without using too much force.
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Add oil to the pan and fry pancakes over low heat until both sides are golden brown.
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Remove and cut into pieces and serve hot.
