Chive Pancakes (or Scallion Pancakes), Chef Geng Bia Teaches You a Method That Is Crispy, Flavorful, and Delicious – Try It Now!
Cabbage pancakes are loved by many, but traditional ones with thin crust and large filling require skill. Without long-term exercise, it's impossible to make them well. So Chef Geng Bia today shares a new method that makes cabbage pancakes thin-crusted and large-filled, and also crispy and delicious. Many people have eaten it and praised it. It can also be prepared in advance, with the dough pre-baked and refrigerated. When you want to eat it, just take it out, fill it, and cook it. It's simple and convenient. Okay, let's go to the recipe
Required ingredients: Dough: River noodles 250g, salt 2g, oil 5g, water 130g
Filling: Cabbage 230g, three eggs
Specific steps: Put flour in a basin, add salt and oil, and mix with cold water to form a dough and knead it thoroughly. Then, divide the dough into small pieces and roll them into balls. Place a flat board and cover it with plastic wrap, brush with oil, and place the dough on it. Brush another layer of oil on the surface of the dough. Then cover with plastic wrap and let it rest for 20 to 30 minutes
Second step: On the cutting board, brush with oil, take out a small dough ball and flatten it into an ellipse, then flatten it thinly. Use a rolling pin to roll the dough into a roll, flip it over and stretch the dough, it will become thinner. Repeat this three times until the dough is the thinnest, put it in a flat pan and fry it until cooked (this dough can be made in advance and stored in the refrigerator for eating, just take it out and heat it up)
Third step: Whisk eggs, cook cabbage and chop it finely, mix with salt and flavor, add fragrance, and finally drizzle with vegetable oil
Fourth step: Add a little flour to make a slurry, use dough to wrap the filling into a square, seal the edges with dough slurry, heat a flat pan with oil, and fry the dough until golden brown and crispy
Cabbage and leek pancakes are done! Thank you for supporting Chef Geng Bia. Thank you everyone.
