Delicious breakfast ready in 8 minutes - hand-caught scallion pancakes

Overview

Today I will introduce to you how to make scallion pancakes. As long as you prepare early in the morning when time is tight, you can eat delicious hand-made scallion pancakes in just a few minutes! I learned this recipe from Shuang Shuang, and I think it is very feasible. After practice, it is very good, and I share it with you. I hope that one morning you can serve a delicious breakfast to your family because you have slept a little longer! Scallion pancakes are a very simple home-cooked noodle dish that is quick and easy to make. No need to bake dough, just a few simple ingredients to enjoy scallion pancakes that are crispy on the outside and tender on the inside. Of course it's nice to have it freshly cooked, but you have to wait at least 3 to 40 minutes before you can eat it. Then let’s make it early and use the spare time in the evening to make the cake embryo in advance, wrap the cake embryo in plastic wrap and freeze it in the refrigerator. When using, take it out of the refrigerator and fry it directly in the frying pan without thawing. It only takes a few minutes to eat.

Tags

• staple food
• home cooking
• old man
• cake
• fast food
• lunch
• chives
• cold water
• thirteen incense
• boiling water
• plain flour
• salt
• scallion oil

Ingredients

Steps

1. 1 How to make scallion oil: wash a handful of chives and scallions and drain them

   

2. 2 Cut green onion into sections and slice ginger.

   

3. 3 Put 300 grams of peanut oil in a small pot, add the green onions and ginger slices to the cold oil

   

4. 4 Fry slowly over medium-low heat until the scallions turn brown

   

5. 5 Take out the scallions and ginger, let the scallion oil cool down and put it into a bottle for storage. It is very convenient to use.

   

6. 6 How to make scallion oil paste: 3 tablespoons of flour, add 50 grams of scallion oil, 5 grams of salt, a little thirteen spices

   

7. 7 Just mix it into a paste

   

8. 8 Put the flour in a basin and stir it with freshly boiled water until it becomes flocculent. Add cold water and continue stirring until there is no dry powder. Set aside to cool until it is not hot

   

9. 9 Knead into a smooth dough, cover with plastic wrap and rest for about 20 minutes, kneading once in the middle.

   

10. 10 Divide the dough into several portions, as big or small as you like

    

11. 11 Take a piece of dough and roll it out

    

12. 12 Spread scallion oil evenly

    

13. 13 Finally sprinkle a layer of chopped green onion

    

14. 14 Roll up the dough from one end

    

15. 15 Then turn it into a circle from the inside out, stretching it while turning, so that there will be more layers.

    

16. 16 Then press it flat with your hands

    

17. 17 Roll it into a thin round cake, and the cake embryo is made.

    

18. 18 This is when the plastic wrap comes in handy! Unfold a layer of plastic wrap and place a cake embryo on top, leaving room on all sides. Then fold the plastic wrap back and place a cake embryo on it. Make all the cake embryos in sequence.

    

19. 19 After all the cake embryos are placed, press the plastic wrap around them tightly to avoid drying out the skin.

    

20. 20 Store in refrigerator

    

21. 21 Heat the pan and add peanut oil

    

22. 22 Put the cake embryo into low heat and fry

    

23. 23 It will be ready when 2 sides are golden

    

24. 24 When it is almost cooked, use chopsticks to pinch it a few times. The layers of the cake will rise and it will be very soft.

    

25. 25 The fragrant scallion pancakes, charred on the outside and tender on the inside, are on the table. Isn’t it delicious?