The whole family loves craving this breakfast pancake in February, eating it at least 3 times a week, and never leaving scraps.
Staying home for 20+ days, the whole family is craving this breakfast pancake, eating it at least 3 times a week. Didn't even have scraps left. Staying home for 20+ days, it's not a problem to do nothing, recently following the trend of popular foods, I've made a lot of noodle recipes, every time I see new noodle tutorials and recipes being shared, I can't help but want to try them. Some were successful, some failed, it doesn't matter if the family likes it or not, they're all enthusiastic fans of it. Compared to making those complicated noodle recipes, our family prefers me making scallion pancakes, the recipe is simple, it has never failed, and it's always a success every time I make it. Everyone loves it.
Scallion pancakes are a popular snack made in many places, with a savory and layered flavor, crispy and soft, and very delicious. After staying home since February, we eat at least 3 times a week. It's a great breakfast or afternoon tea snack or snack. Before, I didn't know how to make it, so I often bought it from outside to eat. Now that I've learned how to make it, I always make it myself, and there's never been a purchase outside.
The scallion pancake recipe is particularly simple. The basic version of the scallion pancake is to mix flour, water, and scallion, and then pan-fry it. However, the taste is no match for the one sold outside. In fact, to achieve a crispy and soft texture, the method still needs to be careful. Oil paste is essential. After adding ingredients, add hot oil and stir evenly. The dough should be relaxed before kneading. Then divide the dough into four parts, which can make 4 pancakes. Take one piece of dough, smear a little oil to prevent sticking hands. Sprinkle scallions on the pancake. Cut a knife on the pancake and roll it up (as shown in the picture above). Pinch the seam tightly. Flatten and then roll into a pancake shape. Add a layer of oil to the pan and cook until the pancake is golden brown.
Scallion Pancake
Prepare Ingredients
Dough: 300g flour, 2g salt, 200ml warm water, scallion to taste.
Oil Paste: 5g flour, 1g salt, 5g oil.
1First make the oil paste, add flour and salt, drizzle with hot oil.
2Stir until evenly mixed, the key to crispy and crispy crust.
2Dough, put flour and salt in a bowl, add warm water and knead into a ball, cover with plastic wrap and let it rest for 20 minutes.
3Divide the rested dough into four parts, which can make 4 pancakes.
4Take one piece of dough, smear a little oil to prevent sticking hands.
5Take a piece of dough and roll it into a circle, brush with oil paste.
6Sprinkle scallions on the pancake.
7Cut a knife on the pancake and roll it up (as shown in the picture above).
8Pinch the seam tightly.
9Flatten and then roll into a pancake shape (as shown in the picture above).
9Add a layer of oil to the pan and put the pancake in, brush a layer of oil on the other side.
10Cover the pan with a lid, fry for about one minute, flip and cover with a lid for one minute, repeat until the pancake is golden brown.
Take out the pancake, place it on a plate, enjoy. This simple homemade version of scallion pancake is delicious, crispy and soft, and the mouth is full of scallion and pancake aroma. It's very delicious, and it's not enough to eat with one breakfast. Everyone in the family loves to eat it. This scallion pancake is even more fragrant than the one bought outside. Every time I make it, I finish it all. Tips from Lily's food talk, 1Oil paste is essential, add ingredients and add hot oil to stir evenly. 2Dough, make the dough, brush with oil paste, then roll it up, and then roll it into a pancake, this is the key to achieve the crispy and crispy crust. 3When frying, maintain a small flame and cook slowly, remember not to fry on high heat.
Lily
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