There are too many pasta made with flour, such as steamed buns, steamed buns, biscuits, dumplings, noodles, pastries, wontons, etc. Among the many delicacies, I love the crispy and delicious scallion pancakes, green onions. The main ingredient of the oil cake is flour and chopped green onion, the finished product tastes fragrant and salty, the scallion is rich and fragrant, and the children at home also love this bite. The love for scallion pancakes cannot be expressed in words. It can be said that you can never get tired of it. Bake it once, one is to satisfy the child, and the other is to relieve hunger. Many people will buy scallion pancakes to eat in the supermarket, or buy semi-finished products online. Although it is fragrant, it is not necessarily healthy. It is really better to make it at home. The ingredients are clean and hygienic and the family eats. Don’t worry, I’ll get the CD-ROM soon after I’m on the table.
About the practice of scallion pancakes Everyone is different. Although the ingredients are the same, some people use scallion oil and some people use shortbread, which is almost not uniform. After trying many times, I have summarized a method. The prepared scallion pancakes are soft and multi-layered, and they are cold. It’s not hard, and you can smell the tangy green onion scent when you put it in the pot. The mouth is chewy, and you can’t stop it. The delicious green onion pancakes are really delicate in the production process. After all, it takes a little thought.
scallion pancake How to make noodles?
Scallion pancakes should be used half-hot noodles /span>’s method, directly use boiling water to knead the dough, stir into the dough, and then start to knead the dough , It’s relatively easy, and a small number of people will use dead noodles and fermented noodles. It can only be said that each has its own merits. It is recommended to use a semi-hot noodle method, which has both the softness of hot noodles and the death The cheeks of noodles, the taste is very good.
Ingredients:flour, boiled water, cold water, vegetable oil , Green onion
Seasoning:pepper, table salt
1. Prepare 300 grams of flour and put it in an iron basin In the middle, use chopsticks to cut in the middle and divide into two. Prepare 150 grams of boiling water just out of the fire. It must be hot. Be careful during operation to avoid burns.
2, the left half Flour, stir while pouring boiling water, keep stirring come out, use cold water for the half of the flour on the right, same side Stir while pouring the water, and also stir out the noodles.
3, as shown It shows that this is the half-hot noodle method, half hot water, half cold water, pour 3 grams of salt and 10 grams of vegetable oil, stir well, then start to knead the dough, knead it into a dough of moderate hardness, and cover it with a layer of plastic wrap. , Proof for 30 minutes.
4, while awake For noodle time, let’s simply make a shortbread. Shortbread is related to the flavor of the scallion pancake. It is indispensable and not sloppy. Today, I will share with you the proportions. Add 30g flour, 3g pepper, 3g salt, and then add in the bowl. 6-7 into hot oil, stir it into a viscous shape, as shown in the picture.
5. Pour the dough On the chopping board, according to the size of the agent, divide it into equal noodles. I divided these into 5 parts. Cover the remaining 4 parts. Take out a noodle separately. Start rubbing and exhausting. Do not use excessive kneading. can.
6, the noodle agent Roll it into a circle or an ellipse, whichever is more convenient, just keep the thickness consistent.
7, eat Spoon a spoonful of shortbread into it, spread it evenly, and then sprinkle a layer of chopped green onion, from left to right, start to roll up slowly.
8. When rolling Pay attention to keeping the strength, not too hard, roll it into a long strip, and then from left to right, start to coil up, press the end to the bottom, and gently press it with the palm of your hand.
9. Use the rolling pin again Roll it lightly, you can’t use force in this step, because there are layers in the middle, too much force will roll it to death, dare not to get a multi-layered taste, who can make perfect, you can try it a few times, this kind of semi-finished product, you can do more at one time Some, separated by fresh-keeping bags, put them in the refrigerator, freeze them, and eat them in the morning.
10, the rest It is cooked, use a pan or electric baking pan, brush with a thin layer of oil, put in the green onion pancake embryos, brush a layer of vegetable oil on the top, heat on a medium-to-small heat, and turn the other side after it is set.
11, more flips in the middle Several times, keep it evenly heated. Wait until the scallion pancake is golden in color on both sides and has a strong green onion fragrance, which means it is ready to be out of the pan. There are many layers in the middle, crispy on the outside and tender on the inside, soft and multi-layered. The scallion pancake is made in this way , It will not be hard when it is cold.
Summary of Tips
1. Add some salt when making noodles, and add some salt when making shortbread. This will ensure the taste of scallion pancakes. It’s salty inside and out.
2. There are many ways of kneading scallion pancakes. It is recommended to try the half-hot noodles method. Both dead noodles and hot noodles have a good texture.
3. When pancakes, just turn on a medium-to-small fire, don’t worry too much, flip it a few times in the middle to keep it evenly heated.
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