Bacon, mustard and scallion pancakes
Overview
How to cook Bacon, mustard and scallion pancakes at home
Tags
Ingredients
Steps
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Wash and chop half of the green onions.
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Pour an appropriate amount of oil into the pot. When it is 50% hot, add the chopped green onions. Fry the chopped green onions over medium heat until they become dry and change color. Turn off the heat and let cool. Then filter out the chopped green onions and reserve the green onion oil for later use.
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Add 1 egg and 1 teaspoon salt to the flour and mix with warm water to form a soft dough that is slightly sticky. The dough needs to be soft, it will be a little sticky at first, just knead it for a while and it will be fine. (I used dumpling flour)
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Add appropriate amount of scallion oil to the dough. I add about 2 tablespoons of scallion oil to these noodles, and knead the oil and dough until completely combined. Cover with a damp towel or plastic wrap and let sit for 2 hours.
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Prepare the filling. Chop the remaining half of the green onions, bacon and mustard.
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Cut the bacon into small pieces, I used 1/3 of the whole bag, about 100g. Soak the mustard in water for half an hour, clean and cut into small pieces.
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Add a little oil in the pan, fry the bacon until it spits out oil, then turn off the heat. Stir in the chopped green onions while hot and mix well. Use heat to bring out the aroma of onions.
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Then pour in diced mustard, add 1 tsp of sugar, a little chicken essence, appropriate amount of black pepper, then add 1 tsp of sesame oil and mix well. The filling is ready.
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Divide the dough into smaller pieces and let rest for 10 minutes.
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Wrap in the filling, roll into a ball and flatten into a round cake. Make it thinner.
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Pour an appropriate amount of scallion oil into the pan. When it is 50% hot, add the small pancakes and fry over low heat until both sides are golden brown.
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It tastes delicious!
