Editor: Chinese Food Network Mobile site
How to make fragrant scallion oil crumbs pancake?Scallion OilRagPancakeDelicious?Actually, the preparation of fragrant scallion oil crumbs pancakes is not complex.RecipePrepare the materials and utensils for making fragrant scallion oil crumbs pancakes as per the recipe below, then follow step by step to make it. You will surely learn how to make this delicious pancake!
Fragrant Scallion Oil Crumbs PancakeIngredientsIntroduction
OrdinaryFlour( ) Sichuan pepper powder ( ) Salt ( )
Steps for making fragrant scallion oil crumbs pancake:
1. Mix flour with water around 70 degrees and form a smooth, soft dough. Cover with plastic wrap and let it rest at room temperature for 30 minutes.
2. CutRadishinto cubes,Pork bellyslice into thin pieces as preparation.
3. Heat the pan, add pork slices and a little water, cook on medium heatCook meatslices
4. Cook until oil crumbles are formed, remove crumbles from the pan and reserve the oil in it.
5. Add scallions to the pan, simmer on low heat to make scallion oil for about 20 minutes. Remove scallions when done, keep the oil in the pan.
6. Pour some flour into the pan and fry until the color shown in the picture. Turn off the heat.
7. Cut the crumbles finely, chop the cooked scallions and set aside.
8. Remove the fried oil from the pan and place it in a bowl with the crumbles and chopped scallions, Sichuan pepper powder,Carrotgrate, add a little salt, mix well.
9. Gently coat the rested dough on both sides with oil, roll into a thin sheet.
10. Apply the prepared oil mixture evenly on the dough.
11. Roll up the dough tightly from one side as shown.
12. Separate and cut evenly,
13. Seal the ends to prevent leakage of the oil filling, roll into a cylinder.
14. Roll tightly, seal the seam with the edge of the pancake, do not compress too much.
15.Fry in anon-stick panwith more oil than usual. When the oil is 70% hot, place the pancake in and fry for 2 minutes on high heat.16. Fry until golden brown, flip over and continue frying for another 2 minutes on high heat. Then add water to the pan so that it covers one-third of the bottom of the pancake.
17. Cover the pan and reduce the heat, cook until all the water has evaporated.
18. Once done, remove from the pan, your finished product is ready.SteamBoil, remove the lid, and pan-fry both sides of the pancake for 1 minute each
18. Serve, finished product
