Crispy Scallion Pancake

Raw materials

Add water little by little to the flour and stir into flakes until there is no dry powder.

Knead into a smooth dough, cover with plastic wrap and rest for 30 minutes.

Wash the chives.

Take the green onion leaves, cut into finely chopped green onions, and place in a small bowl for later use.

Add appropriate amount of pepper powder to the chopped green onions.

Add appropriate amount of five-spice powder to the chopped green onions.

Add appropriate amount of sesame oil to the chopped green onions.

Mix well.

Heat the pot, add appropriate amount of peanut oil, and heat until slight oil smoke can be seen.

Pour the hot oil into the chopped green onions and you can smell the strong aroma of green onions. You can also add some sesame seeds if you like.

Roll out the risen dough into a 2 mm thick pancake.

Spread scallion oil evenly on the dough. The more onions you have, the more fragrant they will be. The ones shown in the picture are a bit under-cut.

Start rolling up the dough from one side, stretching it while rolling. The dough will be thinner and the cake will be better layered and crispy.

Divide the rolled noodles into several pieces, roll them into small rolls, press them into cakes with your hands, and let them rest for 15 minutes.

After waking up for 15 minutes, press the dough from all sides with your hands until it doubles in size, about 3 or 4 mm thick.

Let the rolled dough wake up for a while, turn the pot on high heat, and add a small amount of oil to moisten the pot. After the oil is hot, add the dough and keep it on high heat the entire time.

When the surface becomes transparent and there are bulges, turn it over.

You can add a little less oil when turning it over, and the pancakes will be extra crispy. When the surface is golden brown for about 1 minute, remove from the pan.

The taste is superb.

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