Scallion Pancake

Scallion Pancake

　　A Shanxi specialty—scallion pancake is a distinctive snack from Shanxi Province and one of the staple foods loved by residents in both urban and rural areas of Ningwu. It's commonly served to guests along with fried eggs or other pan-fried flatbreads, and can be said to be made by nearly every household. When eaten, it has layers as thin as paper, a soft and tender texture, a beautiful golden color, and a crispy, fragrant taste that doesn't lose its authentic flavor. It can be enjoyed with various snacks or congee, adding even more distinctive flavor.

　　 Specialty Ingredients: The main ingredients are 500 grams of flour and 100 grams of chopped scallions. The secondary ingredients include 75 grams of cooking oil, 5 grams of salt, and 300 grams of water.

　　 1. Place the flour in a basin, pour in the water all at once (use hot water at about 60–70°C in winter, spring, and autumn, and lukewarm water in summer), and stir evenly with a wooden stick.

　　 2. Take half of the dough, knead and shape it on the work surface, roll it out, brush with oil, sprinkle with chopped scallions, salt, and a little flour, then roll it up into a spiral shape. Gently roll it out again into a pancake about 5 millimeters thick.

　　 3. Cook it on a flat griddle. Once the surface firms up, flip it over, brush both sides with oil, and cook for about 2–3 minutes until golden brown.

　　 Specialty Benefits: Flour is rich in protein, carbohydrates, vitamins, and minerals such as calcium, iron, phosphorus, potassium, and magnesium. It helps nourish the heart and kidneys, strengthen the spleen and intestines, clear heat, and quench thirst. It is used to treat conditions like emotional instability, irritability, diabetes, diarrhea, abscesses, external bleeding, and burns. Additionally, vegetables also contain a lot of vitamins, making the dish highly nutritious.