Scallion pancake

Overview

There are many ways to make scallion pancakes. The ones with fermented noodles, dead noodles, and hot noodles have their own characteristics and different tastes. Today I will share with you another version. The texture is different. It has the softness of yeast noodles and the chewy texture of dead noodles. It is delicious even if it is left cold.

Tags

• staple food
• home cooking
• flour
• onions
• warm water
• dry yeast
• salt
• vegetable oil
• water

Ingredients

Steps

1. 1 Divide the rising dough ingredients and dead dough ingredients into two large bowls.

   

2. 2 Knead two doughs separately, cover with plastic wrap and let rise.

   

3. 3 When the dough has doubled in size, take it out and knead the two doughs together.

   

4. 4 Turn into a soft dough, cover with plastic wrap and leave for about 15 minutes.

   

5. 5 Chop green onions.

   

6. 6 Roll the dough into a large thin sheet, apply a thin layer of oil, sprinkle with appropriate amount of salt and chopped green onion, and roll it up from top to bottom.

   

7. 7 Divide into portions of the size you like.

   

8. 8 Bundle and let it rise for 10 minutes.

   

9. 9 Roll into pancake shape.

   

10. 10 Heat the pan, pour in a little more oil, and fry the pancake dough.

    

11. 11 When you see bubbles popping up on the surface, turn over and continue frying.

    

12. 12 Fry until both sides are golden brown.

    

13. 13 Remove from pan and plate.

    

14. 14 Delicious hot or cold.