How to make scallion pancakes soft and delicious

Scallion pancake is a well-known pasta dish in northern China. If you want to make the scallion pancake softer, you can use hot water to knead the dough. Then put an egg in the dough and add a little oil. The scallion pancake made in this way is not only softer, but also tastes particularly fragrant. When kneading the dough, water must be added several times and the amount of water used must be controlled well. When frying the pancakes, keep the fire low.

How to make scallion pancakes soft and delicious

Method 1

[Ingredients] 350 grams of flour, about 200 grams of boiling water, one egg, oil, a handful of green onions, one teaspoon of salt, and one teaspoon of pepper.

【Production method】

1. Slowly add about 200 grams of boiling water to 350 grams of flour, and finally beat in a raw egg and knead well. Divide the dough into 2-liang pieces, apply some oil on them and let them rest for half an hour.

2. Cut a handful of green onions into small pieces, add 1 teaspoon of salt and 1 teaspoon of pepper, heat 50 grams of oil, pour in and mix well.

3. Roll the dough into thin slices and cover with fried shallots.

4. Roll up from bottom to top, then coil from right to left.

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

6. Heat the pan and fry the scallion pancakes until both sides are golden brown and cooked through.

【Production Tips】

1. When kneading the dough, add water slowly in portions to better control the amount of water used;

2. Don't use too big a fire when frying pancakes to avoid burning them.

3. When dipping the cake in sesame seeds, you can first dip the surface of the cake in a little water (just a little bit), so that the sesame seeds can be stuck more firmly.

4. It will taste better if you add more chopped green onions, and you can sprinkle some sesame seeds when frying.

Method 2

【Ingredients】

250 grams of plain flour, 150 grams of hot water, and 50 grams of cold water.

【Production method】

1. Prepare the dough ingredients: 250 grams of ordinary flour, 150 grams of hot water, and 50 grams of cold water.

2. Pour the flour into a basin and add hot water (I use boiling water) in portions, stirring it into flocs with chopsticks while adding water.

3. Add cold water and knead into dough. After kneading the dough, cover the bowl with a damp cloth and let it sit for 30 minutes.

The dough is very sticky at this point. 4. While the dough is resting, let's prepare the ingredients for the puff pastry: 30 grams of scallion oil, 10 grams of flour, a handful of scallions, and salt.

If you don’t have scallion oil, you can use ordinary cooking oil, but the flavor will be less fragrant.

Scallion Pancake

Scallion Pancake

5. Mix “scallion oil + flour” and stir evenly, and the pastry is ready. Chop the shallot and set aside.

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

You can sprinkle some flour on the chopping board or put some oil on your hands to make it easier to operate.

7. Divide the kneaded dough into 6 portions.

8-9. Take a portion, spread it out, flatten it, and lengthen it. Spread a layer of puff pastry and sprinkle with salt and chopped green onions.

10. After rolling, twist it slightly in one direction to make the closing part tight.

11. Roll from one end to the other.

12. Roll it up.

13. Press lightly with your palm, and then gently roll it flat and thin with a rolling pin.

14. Arrange them one by one.

15. I made two flavors: original and spicy. To make it spicy, spread hot sauce on it after applying the pastry and sprinkle with chopped green onions.

16. Add appropriate amount of oil to the pot, spread it evenly, put in the scallion pancake embryo, cover the pot, and fry over low heat.

If you don't cover the pot, the moisture in the pancake will evaporate and the pancake will taste dry and hard. If you like crispier ones, you can open the lid and continue frying for a while after the pancake is cooked. It depends on your technique. I won’t waste time talking about low heat. I have said it many times that if the fire is too big, the outside will be burnt but the inside will still be raw. If you want it to taste good, you have to be patient and don’t rush. If you are impatient, you will not only fail to eat hot tofu, but also fail to eat good pancakes.

17-18. Turn over halfway. Fry until the pancakes are cooked through and golden on both sides.

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