How do you make scallion pancakes crispy and delicious?

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.

If you want the scallion pancake to be particularly crispy, you can put more oil when making it, when there is more oil, the scallion pancake is not only very fragrant, but also has a particularly crispy taste.

If you want to make scallion pancakes crispy, you must mix them with warm water when mixing them, and you can add eggs to them. When panning cakes, it will taste better to use an electric baking pan or iron pot.

The first thing is to add some salt and cooking oil when mixing the noodles, and be sure to add cold water, then you should add water while mixing the noodles, and then pay attention to the resting noodles.

First of all, the dough should be prepared, then rolled into a cake shape, then sprinkled with some chives and sesame seeds, put in the pan and fry until golden brown on both sides.

The scallion pancakes made by yourself are not crispy, that is, you don't use too much oil, you need to use a little more, and they will be crispy when they are fried.

We should fry these cakes in an oil pan, and then try to use low heat, and the speed of turning is faster, the biggest skill is to control the heat and the speed of turning the cakes, so that the cakes will be particularly delicious, and the taste is also very good.

Skill 1 is that if you want to make scallion pancakes crispy on the outside and tender on the inside, you may need to brush more oil at this time, which will make the scallion pancakes particularly crispy.

The second technique is to try to be slightly harder when mixing the noodles, which may be more delicious and will make the scallion pancake very tender inside.

When stirring the dough, be sure to blanch it with hot water to ensure that the scallion pancake is particularly delicious.

When making it, you must use hot water and dough, and after mixing it into a dough, you must continue to knead it, and you must use a semi-hot dough method, and you must apply a lot of oil when making it, and you must use high heat.

When mixing the noodles, use oil to mix, and put it in a hot place for a period of time after reconciling, and the fire should be smaller when making it, use more time, and put a little oil every once in a while.

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.