My family loves Chinese food, and we eat some Chinese or Indo-Chinese food at least once or twice a week. Sometimes, it is a home-cooked meal, sometimes takeout, and sometimes, we also go to excellent restaurants. The only constant everywhere is the opinion that it’s pretty tasty and worth trying. Whenever we have something new somewhere, we like to make a different version at home. A few recipes are classic, and their beauty is in their originality. Scallion pancakes are super good for breakfast and quite popular as street-style food in China.
Tips for Making the Perfect Scallion Pancake-
Always leave the dough to rest. That makes a huge difference. Roll /flatten the dough as thin as possible. Do not make it round; roll it into a rectangular shape. Spread the oil, pepper flakes, all-purpose flour mix on the rolled dough. Roll them just like we roll the cinnamon rolls. Do not make them relatively flat. Make them small in shape, and you can pat them with your hand. That will make them fluffier. Use lots and lots of super-fresh scallions. Chop them finely and spread them well. Since we are not using many ingredients, the real taste will come from the scallion. A crispy scallion pancake is the perfect one. Heat your cast iron pan or griddle high to ensure a wonderful crust. Cooking at a medium temperature while flipping them regularly and pushing them with a spatula makes them crispy and layered.
You may want to check these Asian recipes,
Air Fryer Crispy Tofu Veg Lo Mein Mongolian Tofu Stir Fry
New Recipes
.
