Scallion and Ham Pancake

Scallion and Ham Pancake

　　Scallion and Ham Pancake, a pan-fried dish. Characteristics: sweet and salty flavor with a refreshing taste, and a crispy crust. Cooking method: pan-fried.

　　Diced melon strips, dried tangerine peel, and cooked ham are chopped, then mixed with a small amount of white sugar, scallion whites, and lard to make the filling.

　　The oil-water dough is portioned into 15-gram balls, which are wrapped around the laminated dough and rolled into cylinders. The cylinders are stood upright, pressed into rounds by hand, then rolled out into round wrappers. The filling is shaped into a log, placed in the center of the wrapper, and the ends are folded over. It is then wrapped lengthwise from the inside out into a long strip, slightly flattened, and the seam is moistened with a little water to seal it securely.

　　Heat lard in a flat pan and pan-fry the pancake until it turns light yellow and becomes crispy.

　　Key points: the oil content in the oil-water dough should not be too high; the seam must be well sealed; avoid using too high heat or oil temperature during frying.