Thirteen-spice hot noodles and scallion pancakes

Overview

Hot noodle pancakes are much softer than pancakes made with cold water. It takes more than ten minutes to make some semi-hot noodle pancakes, which are soft and crispy. Pair them with a bowl of multi-grain porridge and some side dishes, it is perfect.

Tags

• staple food
• pasta
• home cooking
• old man
• summer recipes
• lunch
• dinner
• chives
• flour
• oil
• thirteen fragrant powder
• salt

Ingredients

Steps

1. 1 Prepare the ingredients.

   

2. 2 Add a little salt to the flour, then add 120 grams of boiling water, then add 120 grams of cold water, stirring while adding water.

   

3. 3 When the dough is slightly cool and your hands are not hot, knead the dough into a smooth dough, cover it with plastic wrap and let it rest for a quarter of an hour.

   

4. 4 Mix 30 grams of cooking oil, 3 grams of salt, and 15 grams of thirteen-spice powder.

   

5. 5 Cut the chive leaves into chopped green onions.

   

6. 6 Divide the risen dough into small portions.

   

7. 7 Take a piece of dough and roll it out into a thin layer, first coat it with a layer of thirteen-spice oil.

   

8. 8 Sprinkle some chopped green onion.

   

9. 9 Roll up from one side.

   

10. 10 Then roll it into a round cake from one side.

    

11. 11 Don’t rush to roll it out, just do it all (you can also rest the dough during the process, making it easier to roll it into a pancake).

    

12. 12 Roll out into thinner dough in the order in which you roll it up.

    

13. 13 Heat the pan with cold oil and fry the pancake over low heat until golden brown on both sides.

    

14. 14 The scallion pancakes with the rich aroma of Thirteen are ready.