Old style scallion cake

In the fifth grade of my primary school, I began to cook alone. I didn't need adults to prepare anything. What I often do or do best is scallion cake. I learned from adults to pour a ladle of flour on the chopping board, and then use the ladle to press out a big nest. While pouring water, I stirred it. Most of the time, when the water knife was fast, the wall opened a gap, and "flood" broke out. There were many times when I was angry. At that time, I just didn't know that I could mix flour in a basin. What adults taught me was unchanged. It was really interesting to think about it. The main reason why I like to make scallion pancakes most is that pancakes and steamed buns can't be made. Adults need to prepare half of them. Another reason is that scallion pancakes can be eaten with only pickles. The most primitive flavor of scallion oil and salt is also the most delicious.After I got married, I still love to make scallion cakes. My husband likes to eat scallion cakes. My son also likes to eat scallion cakes. My husband also grew up eating scallion cakes. It can be concluded that because we live so close to each other since childhood, our eating habits are exactly the same. After marriage, we have a lot of less trouble, and everything we eat can hit it off. For the taste of childhood, we also miss and taste together, and recall our childhood while eating. It resonates a lot. It is not a kind of happiness.

Main Ingredients

• seed powder of Chinese prickly ash appropriate amount
• Shallot leaf appropriate amount
• flour 300g

Auxiliary Ingredients

• salt A moderate amount of
• Peanut oil 2 tsp
• water About 160 G

If you like crispy, you can put more oil in the pot, or not put any oil at all.The thicker the pot, the better.You can put the seasoning you like.