- Boiling hot water
- Dough flatten before adding green onion: 3 palm-size
- Dough After added green onion: 2 palm-size
- When done, squeeze the pancake to create flaky texture and fluffy layers
I was born and grew up in Northern part of China, where the main food of every meal is almost all made from flour. My mom may not be a very great cook to deal with different dishes, but she really has something in cooking Chinese wheat flour food. She’s very good at making dumpling, buns, and my favorite all the time – spring onion pancake.
This summer when my husband and I went back to my hometown and spent some time there. My mom cooked spring onion pancake for us.
They are the best spring onion pancake I’ve ever had. Crispy outside but soft, juicy and tasty inside. I really wanted her to open a spring onion pancake store so that other people won’t miss such a delicious food. On the other hand, if she really opens one, I’m afraid I will have too much everyday and the shop…
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