Ingredients

  • Dumpling skin Half a catty
  • Lard 50g
  • Onion 1 handful
  • Pepper 2 teaspoons
  • Salt 2 teaspoons

Steps

After traveling most of Shanghai, I finally tasted the right scallion pancake

1. Dumpling skin, lard Onions, pepper, salt

After traveling most of Shanghai, I finally tasted the right scallion pancake

2. Chop green onions and set aside

After traveling most of Shanghai, I finally tasted the right scallion pancake

3. Pour the boiled lard into a bowl

After traveling most of Shanghai, I finally tasted the right scallion pancake

4. Add 1 teaspoon salt and 1 teaspoon pepper

After traveling most of Shanghai, I finally tasted the right scallion pancake

5. Pour in the chopped green onions and stir evenly

After traveling most of Shanghai, I finally tasted the right scallion pancake

6. Take 5 dumpling skins and fold them in different positions

After traveling most of Shanghai, I finally tasted the right scallion pancake 7. Apply an appropriate amount of scallion oil

After traveling most of Shanghai, I finally tasted the right scallion pancake

8. Roll into strips first

After traveling most of Shanghai, I finally tasted the right scallion pancake

9. Then slowly roll into a ball

After traveling most of Shanghai, I finally tasted the right scallion pancake

10. Flatten with the palm of your hand

After traveling most of Shanghai, I finally tasted the right scallion pancake

11. Apply oil evenly on both sides

After traveling most of Shanghai, I finally tasted the right scallion pancake

12. Fry over medium heat until golden brown on both sides

After traveling most of Shanghai, I finally tasted the right scallion pancake

13. Scallion pancakes that you can eat at home without kneading noodles~!

Tips

  1. 1. When making puff pastry, add more salt than usual, and the dough will be tasteless