Homemade Method for Scallion Pancakes with Salt and Pepper
Weekends are spent moving non-stop until it's time to crawl into bed and sleep. Meals were prepared on the stove, and eaten standing by the kitchen counter; one hand eating while the other continued cooking. Cutting meat all day led to blisters forming under my index finger from pressing on the knife handle; in pain but unable to stop cutting, I put a band-aid on it and kept going. Opening the fridge today revealed only some rhubarb. It's been a while since I stocked up at the supermarket, so I took out the rhubarb, peeled it, and began slicing it; but one cut in, nothing happened.
[Puffed Sesame Pancakes] 10-minute Breakfast Series Materials: 110g regular flour, 60ml water, 1/2 teaspoon of Sichuan pepper powder, 1/2 teaspoon of fine salt, 1.5 tablespoons of plant oil.Puffed Sesame Pancakes Preparation Method 1. Mix the flour and cold water the night before to form a dough; no need for it to be very smooth, just shape into a ball and wrap in cling film, then refrigerate overnight.
The next morning, knead the dough a few times until smooth.2. Dust some dry flour on the work surface to prevent sticking; roll out the dough into a thin rectangular sheet.(3. Mix 1/2 teaspoon of Sichuan pepper powder, 1/2 teaspoon of fine salt, and 1.5 tablespoons of plant oil together, then apply this mixture onto the rolled-out dough in parallel lines without cutting through it. 4. Cut several parallel lines using a knife, leaving both ends intact.5. Roll up along these parallel cuts. 6. Twist the roll in the opposite direction to form a spiral shape.
7. Coil the dough and tuck one end under the other.
8.
Heat 2 tablespoons of plant oil in a non-stick pan, then place the rolled-out dough inside to fry.
9. Frequently flip and rotate the pancake to ensure even cooking; cook for 8 minutes over medium-low heat until both sides are golden brown, then remove from the pan.
10. You can use chopsticks to separate the fried pancake into individual pieces for a finish look (as shown with a pumpkin flour version).
Roll along the lines parallel to the knife cuts.
Twist in opposite directions to form a spiral.
Coil it up, with the tail end tucked underneath.
8.Flat-bottomed pan Place 2 tablespoons of vegetable oil inside and heat until hot. Place the rolled-out dough on the pan.
Frequently flip and rotate to ensure even cooking; cook over medium-low heat for 8 minutes, or until both sides are golden brown, then remove from the pot.
10. Use a chopstick to stir and separate the pancakes if needed, achieving the effect shown in the image (the image is of using).Pumpkin The result will be a golden-brown finished product as shown in the picture.
