Bean dregs and scallion pancakes

Bean dregs and scallion pancakes

Introduction:

"The bean dregs and scallion pancakes have the flavor of scallion. If you add a cup of soybean milk or milk, you can have breakfast. Sometimes when you are alone at home and don't want to cook at noon, you can simply fry a few pieces of pancakes instead of lunch. If you can't finish the bean dregs cake at one time, you can steam the rest and dip in some vinegar to have a different flavor. "

Production steps:

Step 1: raw material picture: wash and cut the scallion.

Step 2: take a stainless steel basin and sift into flour, pour in bean dregs and water (water should be added in several times to avoid excessive water in dough) and mix evenly to form a powder free state.

Step 3: knead for 6-8 minutes to form a smooth and non stick bean dregs dough.

Step 4: cover with a wet cloth and wake up for half an hour.

Step 5: remove some flour from the chopping board, then move the dough to the chopping board, remove some flour from the dough, and knead it again.

Step 4: divide the dough evenly.

Step 7: knead and flatten each dough, and then roll it into a round sheet.

Step 8: take appropriate amount of salt and evenly remove it on the surface of the dough.

Step 9: compact the salt with a rolling pin.

Step 10: pour proper amount of oil into the dough.

Step 11: Apply evenly.

Step 12: spread some scallions.

Step 13: use a knife to cut a notch at the center point.

Step 14: then roll slowly towards the center.

Step 15: roll the dough into a triangular cone.

Step 16: hold both ends with both hands, twist them a few times, and then press them from the top to the bottom (it's really difficult to take pictures of hands without help).

Step 17: press good.

Step 18: cover with a wet cloth and wake up for 10 minutes.

Step 19: after waking up, roll the dough into oval or round thin slices (according to the shape of your own pan).

Step 20: spread a little oil on the pan, heat up the pan, add the dough and fry until both sides are golden.

Step 21: transfer the fried bean dregs cake to the grid.

Step 22: cut into your favorite size.

Materials required:

Black soybean residue: 100g

Medium gluten flour: 200g

Scallion: 3-4

Vegetable oil: 20ml

Fine salt: 10g

Water: 50ml

Note: 1, whether to add water to bean dregs dough depends on the actual situation, if the dough is dry, it should be added, water can be replaced by milk or soybean milk. 2. Salt can be added according to your preference, or pepper can be added to taste.

Production difficulty: simple

Technology: decocting

Production time: one hour

Taste: salty and fresh