The recipe for scallion pancakes, what is the recipe for scallion pancakes?

Ingredients for scallion pancakes.

Dumpling wrappers with 9 shallots.

1 2 teaspoons of salt and oil to taste.

Preparation of scallion pancakes.

Step 1: Ingredients.

Step 2: Cut the shallots into finely chopped shallots.

Step 3: Add salt to the oil and mix thoroughly.

Step 4: Sprinkle some dry powder on the cutting board to prevent sticking. Then take a dumpling wrapper and brush it with a layer of oil.

Step 5: Sprinkle with chopped green onions.

Step 6: Cover another dumpling wrapper and brush with oil as well.

Step 7: Sprinkle with chopped green onions. And so on, according to the number of dumpling wrappers, stack several sheets.

Step 8<>

Step 9: Compare and contrast.

Step 10 Brush the pan with a thin layer of oil, put the dough in and heat it over medium-low heat.

Step 11: Fry on one side until golden brown and turn over.

Step 12: Fry both sides until golden brown and then remove from the pan.

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

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 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.

<> "Internet celebrity scallion pancakes.

Sichuan pepper noodles are made.

Salad oil, green peppercorns, red peppercorns 1:1:1 Stir-fry over low heat until crispy, the peppercorns change color and beat into powder, pour out and set aside with the oil of fried peppercorns.

Second, the secret material powder.

40 grams of green pepper, 20 grams of red pepper, 4 grams of red beans, 15 grams of Angelica dahurica, 3 grams of tangerine peel, 25 grams of white pepper, 10 grams of star anise, 5 grams of cloves, 4 grams of cinnamon, 8 grams of small baxiang, 4 grams of grass fruit (deseeded), mix evenly and beat into powder for later use.

3. Production of minced meat.

Pork filling (Panax notoginseng lean, front sandwich meat or three-line meat) 1000 grams of salt, 12 grams of salt, 14 grams of monosodium glutamate, 4 grams of chicken essence, 2 grams of sugar, 4 grams of pepper, 20 grams of light soy sauce, 6 grams of secret powder, 300 grams of water, 50 grams of green onion foam, 2 grams of minced ginger

Salad oil 80 grams. Put the pork filling into the bucket, add salt, monosodium glutamate, chicken essence, sugar, pepper, light soy sauce, secret ingredients and stir until viscous, beat the water into the meat filling three times, stir in one direction each time until the meat filling is viscous, add green onion foam and ginger foam and stir well, and finally add salad oil and stir well.

Fourth, the book is made of high dough.

Ingredients: 500 grams of high-gluten flour, 8 grams of yeast, 6 grams of baking powder, 2 grams of steamed bread improver, 8 grams of sugar, 5 grams of salt, 350 grams of warm water.

2.Method: Mix the flour, yeast, baking powder, and improver, put sugar and salt into the water to dissolve, pour it into the flour and mix it early until there is no dry powder, add a little salad oil at the bottom of the basin (add 20 grams of salad oil according to 1 kg of flour, and so on), fold the dough repeatedly until it is smooth and delicate and elastic, let it stand for 5-10 minutes, apply oil on your hands and then stack it up and down, left and right, make the dough more smooth, soft and elastic, and let the dough surface rise for 15-20 minutes.

5. Making scallion pancakes.

Preheat the pan to about 160-200 degrees and pour oil, grease the board, buckle the noodles on the board, cut the noodles in half with a scraper and arrange them evenly, put the agent down, pat flat (thick in the middle and thin edges) brush the peppercorn noodles and wrap the filling, wrap the flat and pat the bottom of the pot and pour the oil cover, turn the bottom golden over, and burn until both sides are golden and ripe.

The recipe for scallion pancakes is flour, warm water, salt, eggs, peanut oil, and green onions.

The method of scallion pancakes is to balance the stuffiness:

Add 180 grams of warm water to flour, add 3 grams of salt, stir well, form a small dough flocculent, knead into a smooth dough, cover well, and let it cook for more than 30 minutes;

2. Knead the dough into long strips after mixing, and then cut it into the same size;

3. Cut a handful of shallots into small pieces, add 1 teaspoon of salt and 1 teaspoon of pepper, heat 50 grams of oil, pour in and mix well;

4. Roll out the dough and bend it into thin slices and spread it with shallots;

5. Roll up from bottom to top, and then coil up from right to left;

6. After leaving for 15 minutes, gently roll it into a round cake;

7. Heat a frying pan and seake until both sides of the scallion pancake are golden brown and cooked through.

Here's how to make homemade scallion pancakes:1. Slowly pour an appropriate amount of boiling water into the flour, stir the noodles while pouring, about half of the flour is flocculent and half of the dry flour is replaced with cold water and continue to pour and stir until there is no dry powder.

2. Then mix with your hands to form a smooth dough.

3. Cover the basin and let it rise for 20 minutes.

4. Take a section of green onion and cut it into shreds, and chop the rest for later use.

5. Pour half a bowl of oil into the pot, add Sichuan pepper and shredded green onions.

6. Stir-fry over low heat until the green onions are yellow and black, turn off the heat, and remove the green onions and peppercorns.

7. Pour the scallion oil into a bowl, add the same amount of flour, green onion foam, 1 teaspoon of salt and mix well, and form a scallion puff pastry.

8. Cover a dough, then apply a layer of scallion puff pastry, then cover a dough, three dough and two layers of puff pastry.

9. Roll out the three dough stacked together as long as possible, cut the knife edge in the middle of the rolled bread, and connect the two ends without cutting it.

10. Roll up from one side, roll to the other side and twist it slightly, and roll up from one end in a spiral.

11. Roll into such a dough.

12. Roll thin, put an appropriate amount of oil in a non-stick pan, put in the dough, and burn it a little smaller.

13. Bake until both sides are golden out of the pot, the edge of the cake falls down twice, the crispy and delicious scallion pancake is put on the plate, rubbing and crispy, and the green onion is fragrant and delicious.

Step 1: Prepare the ingredients. Appropriate amount of plain flour and appropriate amount of green onions.

Green onions, chives are fine) Step 2: Pour warm water into the flour and stir until it becomes flocculent. Step 3:

Mix into a smooth surface of the dough, then cover with plastic wrap and let rise for more than an hour. (The dough of the pancake must be soft.) In addition, the dough will rest long enough for the cake to taste good) Step 4:

While the dough is rising, begin to prepare the puff pastry. Chop the green onion into minced pieces and set aside. (The green onion must be chopped to taste good) Step 5:

Add 40 grams of flour, 2 grams of salt, and 40 ml of cooking oil to the green onions, stir well, and the puff pastry is ready. Step 6: Remove the dough from the basin and knead it on a panel.

Step 7: Divide the dough into equal-sized dough pieces. Step 8:

Take a small dose and roll it out. Step 9: Spread a layer of puff pastry on the dough.

Step 10: Roll up the dough from one side and pinch the joints tightly. Step 11:

Circle the noodles from one end. Step 12: Roll out into a thin and uniform round cake.

Step 13: Pour the appropriate amount of oil into the pan, then put the cake in the pan and start baking over low heat. Step 14:

When the dough is golden brown, turn it over until the cake is ripe and double into a golden brown. (You can make it with an electric baking pan, which is more convenient.) If you use an ordinary pot, be sure to keep it on low heat all the time, otherwise it will be easy to paste).

Homemade scallion pancake steps: 1 1 Prepare the ingredients: flour (freshly made dumpling flour), salad oil, chopped green onion, salt.

The steps to make scallion pancakes: Blanch 1 3 pieces of flour with boiling water and let them dry.

Steps to make scallion pancakes: 3 3 Mix the remaining flour with cold water and knead it into a smooth dough with the hot noodles.

How to make homemade scallion pancakes: 4 4 Knead into a dough and put it in a plastic bag.

The steps to make scallion pancakes: sprinkle dry flour on the cutting board, place the dough on the cutting board, and knead it evenly and smoothly.

How to make homemade scallion pancakes: 6 6 Divide the dough into eight small pieces (you can divide them as you like).

How to make homemade scallion pancakes: 7 7 Take a small piece of dough, roll it out into thin slices, then pour in salad oil, brush the oil evenly with a brush, sprinkle salt evenly, and finally sprinkle with chopped green onions.

How to make homemade scallion pancakes: 8 8 Roll from one side of the dough to the middle.

How to make homemade scallion pancakes: Roll to the middle, which is half of the whole cake.

How to make scallion pancakes: 10:10Roll half of the dough to the middle and half of the other half to the middle.

How to make homemade scallion pancakes: 11 11 Roll up on both sides.

Homemade scallion pancake steps: 12 12 Pinch the right port tightly to prevent the oil from flowing out.

Homemade scallion pancake steps: 13 13Pinch the port on the left to prevent the oil from flowing out.

Steps to make homemade scallion pancakes: 14 14 Roll it horizontally from one end.

How to make homemade scallion pancakes: 15 15 rolls to the end, like a snail.

How to make homemade scallion pancakes: 16 16 Put the snail flat, that is, the left or right side is the bottom, and press the mouth of one end down to the end.

How to make homemade scallion pancakes: 17 17 Flatten the snail by hand and roll it out into a round cake with a rolling pin.

Homemade scallion pancake steps: 18 18 This is the finished cake base.

Steps to make homemade scallion pancakes: 19: 19 Start pancake baking: After the pan is heated on high heat, change to low heat, put oil at the bottom of the pan, and put the cake base into the pan.

How to make homemade scallion pancakes: 20 20 When one side of the cake is slightly golden, turn it over and bake the other side.

How to make scallion pancakes: 21 21 When the second side is also golden brown, repeat the other side.

Homemade scallion pancakes steps: 22 22 Until both sides are almost paste, turn the heat to low and cover the pan to make the pan fully cooked.

How to make homemade scallion pancakes: 23 23 baked pancakes are golden in color and crispy in appearance.

How to make homemade scallion pancakes: 24 24 Look at the inside of the pancake, layer by layer.

Homemade scallion pancake steps: 25 25 This is rice cereal for detoxification. Eating it with cake can moisturize the stomach and relieve the greasy feeling of cake.

Many people like to eat scallion pancakes, scallion pancakes are not only delicious, but also very delicious, not only a famous dish on the streets of the night market, and many people will make some scallion pancakes at home, of course, scallion pancakes are still made at home more hygienic and more delicious, the outside may be gutter oil or unhygienic, but many people will not make it, now let's explain the production of scallion pancakes.

Scallion pancake is a kind of special snack in the northern region, which belongs to Fujian cuisine or Shandong cuisine. This snack is available in Fujian, Shandong, Northeast, Hebei and other places in China. The taste is fragrant and salty, and the main ingredients are flour and chopped green onions. Method 1: [Make ingredients].

Ingredients] 500 grams of flour [accessories] chopped green onion, 100 grams, salt, oil, pepper powder. To make fragrant dough, hot noodles are absolutely indispensable. Screening.

All-purpose and low-cake flours, blended in a 1:1 ratio. This is to make a crust with a better taste. Of course, you can also add sesame flour, whole wheat flour, whole grain flour and other materials according to personal preference.

The ratio of flour to warm water is 2 to 1 to mix the flour into a dough, the surface is smooth, and there is no raw flour inside. Divide the dough into segments. Knead the divided dough into a dough with a smooth surface.

Roll out the dough into a cake, the thinner the better (the thinner the pie will make more layers). Sprinkle with an appropriate amount of oil, smooth evenly, and wrap the oil in the cake fragrant and not greasy. Sprinkle with salt (you can also add some chicken essence).

Sprinkle the chopped green onion evenly on top. Everything is ready, roll up the pie. 8.

Twist the rolled dough into small pieces and roll out the divided dough into cakes. When everything is ready, add oil to the pan, over medium-low heat, and put the cakes in. Fry on both sides until golden brown.

What you need to pay attention to when making scallion pancakes is the above, the method is relatively simple, but food like scallion pancakes is pasta, and it may not be easy to digest if you eat too much, and if you eat too much scallion pancakes, there is more oil.