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Before you jump to Scallion pancake recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs Within the Kitchen.
Until fairly recently anyone who expressed concern about the wreckage of the environment raised skeptical eyebrows. Those days are over, and it seems we all recognize our role in stopping and possibly reversing the damage being done to our planet. The experts are agreed that we are not able to transform things for the better without everyone’s active involvement. This should happen soon and living in approaches more friendly to the environment should become an objective for every individual family. Continue reading for some approaches to go green and save energy, mainly in the kitchen.
A large amount of electricity is consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. If you might be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electrical power. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. You can cut down how often the motor has to run by routinely cleaning the condenser, which will save on electricity.
As you can see, there are plenty of little things that you can do to save energy, and save money, in the kitchen alone. It is pretty uncomplicated to live green, all things considered. It’s about being sensible, usually.
We hope you got insight from reading it, now let’s go back to scallion pancake recipe. To make scallion pancake you only need 7 ingredients and 16 steps. Here is how you do it.
The ingredients needed to prepare Scallion pancake:
- You need 200 gram all purpose flour
- Prepare 140 gram boiled water
- Take 2 pieces Scallion
- Get 8 gram salt
- Prepare 15 gram Oil
- Use Black pepper
- Use White pepper (optional)
Instructions to make Scallion pancake:
- Add 1 teaspoon of salt in the flour before putting boiled water in. Mix it with chopsticks (or spoon) until you can touch the dough by your hands
- Knead the dough until the surface is slick. Cover it up with wet clothes for 20 mins
- Roll the dough into a round(around 1 mm tall) sprinkle 8 grams of salt on the dough
- Add oil on the top of the dough
- Use the brush to spread out the oil
- Sprinkle the scallions evenly. Add pepper
- Roll the dough up gently
- Close the edge on the side to prevent scallion from popping out
- Hold the edge on both sides and twist them by different directions at the same time
- Wind it into 2 circles on top of each others
- Flat it into 5 cms thick. Cover it by wet cloth for 20 mins to 1 hr
- Preheat the pan until you can feel the heat on top of it. Put the pancake in. Cook with medium fire.
- Flip it around when the bottom is golden brown(around 3-5 mins). Cover the cap to cook the other side until it golden brown
- Add oil into the pan (around 20 grams) Pan- fry both side till it’s golden brown
- Put it on paper napkin to absorb extra oil.
- Voilà ❤️
Packed full of scallions and pork fat layered in dough, these Shanghai scallion pancakes are more decadent. Scallion pancakes might be one of our favorite appetizers ever. Crispy, flaky, and with the slightest bit of chew, it's easy to polish off a whole plate of them in minutes. The secret to layered, flaky, chewy-crunchy scallion pancakes? It's all in the roll (and the spin, and the re-roll).
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