How to make homemade scallion pancakes and easily make fragrant and crispy popular food?

Process 1: The first thing is the preparation of ingredients, wheat flour, salt, and green onions are all indispensable ingredients. Step 2:

Kneading dough is actually a crucial process for making scallion pancakes, and in order to make crunchy and multi-layered pancakes, special attention must be paid to this initial step. The first thing is to add water in batches, rather than simply putting water once or twice to make the noodles work, and then put them aside to proof.

Warm reminder: The flour used to make scallion pancakes can be made with low-gluten flour, because in the case of making cakes, the internal structure of the dough cakes is much looser, so it is very easy to feel that the dough is made, and it is very easy to make the noodles with the internal structure easier to cook when heated. And the water for kneading dough must be warm boiled water, and cold water is not necessary.

Process 3: Prepare shallots in advance, perhaps many people think that when making scallion pancakes, they only need to touch the vegetable oil and sprinkle some green onions on their hands, but in fact, the green onions are not flavorful. Usually, everyone knows that when cooking vegetables, the scallion oil will be fragrant after it is fried, so the oil in the case of making scallion pancakes actually needs to be rubbed on the dough cake with the oil of the fried green onions.

Warm reminder: To fry shallots, use large grains of winter ru, and at the same time prepare peppers, green onions and ginger and other seasoning ingredients, cut the green onions into a large section and put them into the pot with other seasoning ingredients to fry them to make fragrant. Other green onions can be cut into small pieces and can be used in the dough during the dough making process.

Process 4: Take out the batter that has already woken up, knead it into a cake shape, smear it with shallots, sprinkle onion segments, and then sprinkle a small amount of condiments, and finally roll it up, cut it into sections, and tamp it into a cake shape to fry it in the oil pan.

Warm reminder: In order to make the dough cake stronger custard sauce, the rolled batter should be folded on both sides, how to produce layers of mille-feuille puff pastry, and the scallion pancake can be crispy and delicious.

In fact, making scallion pancakes is so simple, as long as you have previous experience in making dough pancakes, you need to try it at the above level, just pay attention to the key points, everyone can make crispy and delicious scallion pancakes. Naturally, it's all very simple, but you have to do it yourself a few more times, so that diligence can make up for the clumsiness, and the special food can of course come from your hands!

Put the flour into a bowl, add an appropriate amount of water, stir into a dough while adding water, cover with a layer of plastic wrap, ferment for 30 minutes, cut the green onions into chopped green onions, after the dough is fermented, divide it into several pieces, smear some oil, roll it out repeatedly with a rolling pin to prepare, sprinkle with chopped green onions, roll it into long strips, wind into a snake shape and press it into a cake shape, pour oil into the pot to heat, put the cake into the pot, fry it until golden on both sides, and then it can be served.

First of all, you should mix the dough, then cut some chopped green onions and knead them into the dough, and finally roll them into flatbread and cook them.

First, the dough is mixed, then rolled into the shape of a flatbread, and finally sprinkled with chopped green onions on top and cooked in a pan.

250 grams of plain flour, 150 grams of hot water, 50 grams of cold water, scallion oil, green onions, white sesame seeds, hot sauce.

1. Ingredients for preparing the dough: 250 grams of plain flour, 150 grams of hot water, and 50 grams of cold water.

2. Pour the flour into the basin, add hot water (the boiling water I use) in batches, and stir it into a flocculent shape with chopsticks while adding water.

3. Add cold water and knead into a dough. Once the dough is kneaded, cover the basin with a damp cloth and let it sit for 30 minutes.

The dough at this point is very sticky. 4. When the dough is standing, let's prepare the ingredients for the puff pastry: 30 grams of scallion oil, 10 grams of flour, 1 small handful of shallots, and salt.

Scallion pancakes. Scallion pancakes.

There is no scallion oil, and you can use ordinary cooking oil, and the fragrance is discounted.

5. Pour in the flour with hot oil, mix "scallion oil + flour", stir well, and the puff pastry is ready. Finely chop the shallots and set aside.

6. After half an hour, take out the dough and continue to knead until the surface is smooth.

You can sprinkle some flour on the cutting board or put some oil on your hands for easy handling.

7. Divide the kneaded dough into 6 portions.

8-9. Take a portion and roll it out, roll it out, roll it out, and roll it out. Spread a layer of puff pastry, sprinkle with salt, chopped green onions and some white sesame seeds.

10. After rolling, twist slightly in one direction and close the closure tightly.

11. Roll from one end to the other.

12. Roll well.

13. Press it slightly with the palm of your hand, and then gently roll it out with a rolling pin.

14. Roll out in turn.

15. I made two flavors: plain and spicy. To make spicy, after smearing the puff pastry, then smear the spicy sauce and sprinkle with chopped green onions.

16. Add an appropriate amount of oil to the pot, wipe well, add the scallion pancake [3] embryo, cover the pot, and fry over low heat.

If you don't cover the pot, the water of the cake will evaporate, and the taste will be dry and hard. If you like to eat crispy, you can remove the lid and continue to fry for a while after the cake is fried. Small fire is not nonsense, I have said it many times, the fire is big, the outside is scorched, and the inside is still raw.

If you want to eat deliciously, you have to be patient, don't worry. Not only can I not eat hot tofu, but I also can't eat good pancakes.

17-18. Turn over halfway. Fry until the cake is cooked through and golden brown on both sides.

Eat it hot with a bowl of soy milk or rice cereal, a very satisfying meal.

Scallion pancakes are my favorite staple food, not one of them! Especially when it was just out of the pot, the house was full of the fragrance of green onions, and the roundworms in the stomach were hooked out.

1. Knead dough.

Prepare 400 grams of flour and pour it into the basin, add about 4 grams of salt, make a pot of boiling water, pour it into the basin when it is hot, pour the water slowly with one hand, and stir quickly with chopsticks with the other hand to make the flour flocculent. The water must be scalded, so that the pancakes made from the hot noodles are soft.

Add cold water in small quantities and knead the dough until the dough is smooth and there is no batting on your hands and basins. 400 grams of flour is about 200 grams of hot water and about 80 grams of cold water, but according to the different water absorption of flour, everyone can adjust it by themselves.

2. Plastic surgery.

Put a spoonful of flour in a bowl, add appropriate cooking oil and stir until it is in a flowing state, which is the puff pastry used for shortening. If you have pork fat at home, you can boil some lard, then it is called really fragrant.

Finely chop the green onions into chopped green onions and set aside.

Place the dough on a cutting board, sprinkle with flour and use a knife to divide into decent sized portions.

Use a rolling pin to roll out the small dough into a circle, apply a layer of puff pastry, wipe the edges and corners, sprinkle a layer of salt and five-spice powder, and sprinkle a lot of chopped green onions.

Roll it into a slender strip from both sides, then roll it up from the other end in the shape of a hawthorn roll, then press it flat and roll it out into a circle.

3. Pancakes.

Brush the frying pan or electric baking pan with oil, put in the dough, cook the cake over medium-low heat, turn one side golden brown and turn it over, and you can get out of the pan.

The scallion pancakes made according to my method are soft and fragrant, and can be divided into multiple layers, even if they are cool, they are also soft and delicious. Let's try it, it's very simple and easy to operate.

First of all, you should choose some low-gluten flour, then add some water and yeast powder, knead it into a smooth dough, and let it rest in a warm place for about half an hour. Then knead it into a small agent, knead it into a dough, add some chopped green onions and puff pastry, then stack it together, and then continue to roll it into a small cake, so that the scallion pancake is more delicious.

You can choose semi-finished cakes, make them directly at home with a cake scale, put the cakes into the electric cake scale, you can add less oil, and after heating, you can add eggs on it.

First of all, it is necessary to knead the dough, to shape, and then make thin slices and put it in the electric cake scale, and put in some chopped green onions, which is better.

When making scallion pancakes, you should choose to put the green onions into the noodles when you are on the surface of the lake, and put in some edible salt, so that the scallion pancakes will be more delicious.

When making oil and water again, we first need to mix the noodles, and when we mix the noodles, we should put some chopped green onions and some edible salt, so that the cakes will be more delicious and have a better taste.

If you want to make scallion pancakes crispy and delicious, you must use semi-hot noodles, knead them repeatedly, sprinkle them with salt and chopped green onions, and fry them in a pan over low heat until golden brown。Scallion pancakes are a delicacy that many people love so much that we can make them at home in addition to buying them outside. The method of making scallion pancakes is not complicated, but it is not easy to make them really delicious.

We first stir 250 grams of flour with 120 ml of boiling water to form a flocculent, and finally add 50 ml of cold water to knead into a smooth dough, so that a simple semi-hot dough is made, cover the dough with plastic wrap and let it rise for 30 minutes. When adding boiling water, be sure to pour while stirring, complete this action at one time, add cold water in a small amount many times, do not add too much at one time, because the water absorption of each flour is different, so you need to grasp the amount of water when making. The cake made from semi-hot noodles is more elastic and sticky, and the taste is better.

We divide the dough evenly into several equal portions, make long strips of uniform size, roll out oval pancakes with a rolling pin, brush a layer of cooking oil on top with a brush, and add chopped green onions, salt, and five-spice powder. Roll the pancakes from bottom to top, form a circle and flatten. Use a rolling pin to roll it out to a thickness of about 5 mm, and if you like to eat crispy, you can roll it thinner.

Brush a thin layer of paper in a frying pan and fry the scallion pancakes directly into the pan with oil until golden brown on both sides.

The scallion pancakes made in this way are crispy on the outside and tender on the inside, and they will not become hard even if they are left overnight, and the layers of the pancakes are very rich, even better than those sold outside. In fact, the placement of the seasoning can be adjusted appropriately according to our preferences, for example, some people don't like the taste of five-spice powder, we can just put some edible salt, and if you like spicy food, you can also sprinkle some chili powder in it. The key to the deliciousness of scallion pancakes is the semi-hot noodles, so you must grasp the amount of water used in the process of kneading the dough.

Poisonous onion cake is a staple food that many people like, and its method is also very simple, blanch the noodles with boiling water, then chop the green onions, put in salt, pepper powder, and then put the noodles on the cutting board, roll them into thin small round slices, and fry them in the electric baking pan.

I think you should ferment the dough first, then roll it out into a cake and put it on the hot pot to bake, so that the baked dough cake will be crispy and delicious.

I think you should cook the cake slowly over low heat so that it doesn't cook too quickly and cause the cake to become hard.

On the dinner table of every family, there are a certain number of cold dishes. Sometimes, you may have that feeling that the cold dishes you make at home always feel that they lack life, although they also add sesame oil, and the amount is also a lot, which is spirituality and lacks highlights. Mainly because you lack a taste of seasoning and counting brother fuel, shallots!

The key to the deliciousness of the restaurant's cold dishes is to have a mellow shallot, which can be easily prepared at home.

This flavor is made from shallots, whether it is a cold dish, or scallion oil noodles, scallion oil carp, usually made dumplings to adjust the meat filling, it is an indispensable seasoning. A cold dish, put 10-15 grams of shallots, instantly improve the freshness and color, and in an instant, there will be bright spots and soul flavors. Seasoning characteristics:

The color is attractive, crispy and fragrant, the color is improved in an instant, the fragrance is produced in an instant, the life of cold vegetables, easy to make and easy to store.

1. Weigh 1000 grams of edible oil, and it is recommended to use edible oil with medium flavor. Edible oil itself has a very strong fragrance, which is not very suitable for shallots; Cooking oil always feels like a soybean flavor and is not recommended; The color of edible oil is yellow, and the color of the oil onion is dark yellow, which is not recommended. It is only a family's words, please choose edible oil based on your personal interests and hobbies.

If you can't make so many shallots at one time, it is recommended to use various spices in decreasing order to make 500 grams of shallots.

2. Prepare 100 grams of shallots in advance and cut them into thick shreds; 50 grams of ginger cut into slices, 50 grams of coriander stalks, wash and cut into long sections; 2 pieces of cinnamon, 3-5 slices of ginger, 3 star anise, wash and set aside. Shallot proposes to use of course dried Shandong green onions, the kind of local shallots in the farmhouse are the best, the fragrance is the strongest, and the oil and shallots are crispy and fragrant.

3. Pour the cooking oil into the pot, first add the ginger slices, 2 cinnamon pieces, 3 star anise, and fry until the golden ginger slices turn light yellow. Due to inconsistent ripening, it is best to put in the ginger slices, cinnamon, and star anise in advance.

4. At this time, add the coriander stalks and fry for 2-3 minutes, and add coarse Beijing onions and ginger.

5. Keep the simmer until the golden Beijing onion shows the "old bark" dust with yellow tones, and the war is suspended.

6. Consider all kinds of spices, green onions, ginger, and coriander stalks to obtain mellow and fragrant shallots, whether it is very simple.

7. After cooling, put 10-15 grams of shallots in an oil pot or oil storage tank, a cold dish, and improve the freshness and color in an instant, and there will be bright spots and soul flavors in an instant.

First of all, you need to fry the scallion oil with chopped green onions, then knead the scallion oil into the dough, and finally roll it into a cake to become a scallion pancake.