How to Make Salt and Pepper Scallion Pancakes

How to make salt and pepper stir-fried flatbread?Ginger oilFlatbread Delicious? Actually, making salt and pepper stir-fried flatbread is not complicated. Just follow the steps below according to this recipe,and prepare the ingredients and utensils needed for making salt and pepper stir-fried flatbread,you will definitely learn how to make it and create your own delicious dish! Salt and pepper stir-fried flatbread

Ingredients introduction Main ingredients: Ordinary wheat flour (200 grams), warm water (as needed),

salt for salt and pepper, green onions (as needed).

Vegetable oil from Xi Wang corn germ.Auxiliary materials: Dry flour to prevent sticking when making the flatbread (as needed) Step-by-step instructions for making salt and pepper stir-fried flatbread:

Prepare the Xi Wang corn germ oil;

This vegetable oil is suitable for frying, cooking, baking, and cold salads.

The steps for making Sichuan Pepper Salt Spring Pancake:

Put the flour in a bowl;Gradually add an appropriate amount of warm water, do not pour too much at once;Use chopsticks to mix left and right up and down until it forms a doughy mass,

2. Put the flour in a bowl;

Once there is little dry powder left in the bowl, knead into a dough by hand (if too much water was added making the dough too soft, add some flour).

Cover the dough with a damp cloth and let it rest for half an hour;

Peel off the green onion head and cut it into green onion pieces;

Prepare these in a bowl.

After half an hour of resting, the dough will be very soft. Take out the dough and dust with dry flour to prevent sticking, knead evenly.

Divide the dough into uniform-sized balls (each ball is for one flatbread, I divided it into 8).

Roll each small dough ball into a thin sheet and brush a little oil on it;

Sprinkle salt for salt and pepper (use salt if you don't have any,

11. Roll the small dough into a thin sheet, brush with a little oil;

evenly over the dough.Roll up the dough from bottom to top. If there's sticking, use a cutting knife to assist. If it sticks, dust with a little dry flour to prevent sticking and knead evenly.

Wrap the rolled dough into a ring, pressing down the end on the bottom;

Then press it flat with your palm and roll it slightly with a rolling pin. Place it next to others until you can fit them in the pan for frying.

Fry the prepared dough in batches using an appropriate amount of Xi Wang corn germ oil in a non-stick pan, over low heat;

16. Roll it into a ring, pressing the end under;

Finished product;With a slight crunch on the outside and soft inside, it's very fragrant. TIP:

18.A non-stick pan Pour an appropriate amount of Shiwang corn oil inside and heat until warm;

Always use low heat throughout the frying process.

20. Fry until both sides are golden yellow, then remove and prepare the rest;

21. Finished product;

22. Crispy on the outside, soft on the inside, very fragrant.

2Tips:

The dough is particularly soft after proofing; for meat filling, you can add some minced meat when adding scallions. Cook with low heat throughout.