Whole Family Craves This Breakfast Pancake After Staying Home for 20+ Days - We Eat It 3 Times a Week!
Staying home for 20+ days, the whole family is craving this breakfast pancake, and we eat it at least 3 times a week. We don't even have scraps left. Staying home for 20+ days, it's not a bad thing, recently we've been following trendy food tutorials and making a lot of noodles. Every time we see a new noodle tutorial and recipe sharing, we can't help but want to try it. Some are successful, some are failed, and families don't care if it's not delicious, we are the fans. Compared to those complicated noodle recipes, our family prefers the flavor of my scallion pancakes, the recipe is simple, and has never failed. Every time I make it, it's a big success, and it's the favorite of everyone.
Scallion pancakes are a popular snack in many places, with a savory and layered taste, crispy and soft, and very delicious. Once staying home since February, we eat at least 3 times a week. It's a good breakfast or afternoon tea snack or dessert. Before, we would buy it outside to eat, now we learn to make it ourselves, we never buy it outside anymore.
The method for making scallion pancakes is very simple. The basic version of scallion pancakes is to mix flour, water and scallion, then pan-fry. Although this simple and frugal method is very easy, the taste can't compare to the outside store-bought ones. In fact, to achieve a crispy and soft texture, the method needs to be carefully done, and the oil dough is essential. After the dough has rested, divide it into four parts, which can make four pancakes. 1 First make the oil dough part, add flour, add salt, pour in hot oil to stir evenly. 2 Stir evenly and set aside. Oil dough is the key to crispy pancakes. 2 The pancake part, put flour and salt into a basin, add warm water to knead into a dough, cover with plastic wrap and let it rest for 20 minutes. 3 After the dough rests, divide it into four parts, which can make four pancakes. 4 Take one piece of dough, brush a little oil to prevent sticking hands. 5 Take a piece of dough and roll it into a circle, brush with oil dough. 6 Sprinkle a lot of scallion. 7 Cut a knife in the pancake, and roll it up. (As shown in the picture above). 8 Pinch the seam tight. 9 Flatten it, then roll it into a pancake shape. (As shown in the picture above). 9 Add a little oil to the pot, put the pancake into it, and brush the other side with oil. 10 Cover the pot lid, pan-fry for about one minute, turn it over and cover it for one minute, repeat this process until the pancake is golden brown, then it's done.
Lily's food tips: 1 Oil dough is essential, add ingredients and add hot oil to stir evenly. 2 After the pancake is rolled out, brush with oil dough, then roll it up, and then roll it out again, this is the key to achieving the crispy texture. 3 When pan-frying, maintain a small fire and slow-fry, don't use a big fire to make one side of the pancake burn.
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