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60 lines
1.9 KiB
Markdown
60 lines
1.9 KiB
Markdown
# How to Make Scallion Pancakes
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Estimated Cooking Difficulty: ★★
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---
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## Essential Ingredients and Tools
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- All-purpose flour
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- Boiling water
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- Cold water
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- Cooking oil
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- Salt
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- Egg
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- Lettuce
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- Ham
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- Cheese slices
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---
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## Quantities
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Determine how many servings you plan to make before each preparation. One serving is sufficient for 1–2 people.
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Total quantities (per serving):
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- Flour: 200 g
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- Boiling water: 100 ml
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- Cold water: 50 ml
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- Cooking oil: 15 ml
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- Salt: 3 g
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- Egg: 1
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- Lettuce: 30 g
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- Ham: 30 g
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- Cheese slice: 1
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---
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## Instructions
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1. Place the flour in a bowl, add boiling water and stir until it forms shaggy clumps. Then add cold water and knead into a smooth dough. Cover with a damp cloth and let rest for 20 minutes.
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2. Divide the dough into portions of approximately 100 g each. Roll each into a ball and flatten into a thin sheet.
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3. Spread cooking oil evenly over the surface, sprinkle with salt, and roll up into a spiral (snail shape). Let rest for 10 minutes.
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4. Roll the dough out again into a thin pancake with uniform thickness.
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5. Heat oil in a pan over low heat. Cook until both sides are golden brown and bubbly.
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6. Layer the cooked pancake with fried egg, lettuce, ham, cheese slices, and other toppings as desired. Roll up and serve.
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---
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## Additional Tips
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- Using a mixture of boiling and cold water helps improve the dough's flexibility.
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- The dough should rest for at least 20 minutes; otherwise, it may be difficult to roll thin.
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- Adjust toppings according to personal preference. It is recommended to keep the total weight of toppings under 100 g.
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- Uncooked pancakes can be refrigerated for up to 24 hours. Bring them to room temperature and roll flat before use.
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---
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If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.
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