Don't Buy Scallion Pancakes Anymore! Even Beginners Can Master This Recipe - Crispy and Delicious!
Cong youbing is a beloved type of noodles, it can be eaten for breakfast or as part of a meal, rolled up with vegetables. Although I am a genuine southerner, I also love the golden and crispy appearance of scallion oil pancakes, and the delicious, melted taste when you bite into them. Usually in the morning, I like to drink a bowl of white porridge, and then cut two pieces of scallion oil pancakes – it's incredibly simple but very comfortable and good for the stomach. However, many people don't want to try making them because they think it requires themselves to knead the dough. In fact, I think many things that seem difficult the first time can be overcome with a little effort, and it will open up a whole new world.
Actually, making scallion oil pancakes isn't difficult; I think it's even simpler than making fried dough sticks. I encourage everyone to try it when they have the time, so you won't have to queue up to buy them when you want to eat it. Today, I'm sharing my usual method for making scallion oil pancakes, and it won't get hard even when it's cooled down.
Ingredients: Medium-strength flour, scallions, lard, salt, pepper, sesame seeds, white sugar
Here's the detailed process for making scallion oil pancakes:
1. Wash 200g of green scallions, remove the head and tail, and dry them to avoid affecting the dough. Cut the dried scallions into scallion segments for preparation.
2. Let's start by making the oil paste. Add one spoonful of lard, two large spoonfuls of medium-strength flour, a little bit of sesame seeds, an appropriate amount of white pepper powder, half a small spoonful of white sugar, and one spoonful of salt. Mix these ingredients into a uniform paste.
3. Next, let's make the dough. Add 500g of medium-strength flour to 200g of warm water, and stir into a (xu zhuang -). Then add 60g of cold water and knead into a dough. It's normal for the dough to feel sticky or have lumps at this stage.
4. Put a little oil in a plastic bag, place the dough inside, and let it ferment for one hour. This will make the dough become more relaxed.
5. Shape the fermented dough into a long strip and cut it into six equal pieces, each piece is about 20cm wide, which is enough to make one scallion oil pancake.
6. Spread the cut dough into rectangular shapes and brush a layer of the prepared oil paste evenly on the sides. Sprinkle with scallion segments. Remember not to sprinkle too much scallion, or the dough will easily break.
7. Slowly roll up the dough, pack the scallion segments into the dough, and pinch the seam upwards tightly. Then take a segment and slowly roll it up until 2/3 of the way to form a snail shape, and roll up the other end. , gently press down on the overlapping parts.
8. Next, roll the dough into the desired thickness. If you haven't had time to cook it after rolling, you can temporarily store it in the refrigerator.
9. Heat a pan with vegetable oil over a small flame and slowly fry until a slightly transparent appearance appears. Then flip it over and continue to fry over a small flame until both sides are golden yellow. The layered scallion oil pancakes are complete!
I prefer a heavier flavor, although scallion oil pancakes are fragrant, I still like to spread a little chili oil on it, which makes it more exciting to eat. If it's being eaten as breakfast, it's not recommended to spread with chili sauce, because it's too spicy for breakfast.
