Fried Scallion Pancake

We use the dough, easy for you. We just buy the pizza dough and then you don't need the time to make a dough. So that's the way how to simply to make it. I share with you. And then we use the raw material, it's like spring onion and better if you don't have use the leek, also good. As thin as possible. And later I will show you homemade, by self-made dough. This dough you need to have a room temperature and not too cold. This dough need as thin as possible, it's more layer come out and then more flavor. You can use this rolling, also works, you can use this thinner, thicker one works better. Let the dough rest a little bit because this came from the refrigerator and then it need to be turned to room temperature. Right now they have rolling and they need to rest to have a rolling second time. Then it's more thinner. And today we only use the salt oil and spring onion. This time we are doing the simple way and since the dough is very simple and when you go after work and too tired, you want to eat, then you get the easy way. I show later, I will show traditional way. Then I use five spice powder, but not this time, as simple as possible this time. And we use salt. First we put in salt in the dough and then equal, then it's okay. Then it's oil, about one and a half tablespoon oil, then you do this way or you use brush to brush, but I use this way, you don't need to brush and too much dish wash, this way is good. Now almost get an equal oil, everywhere is available, you can see it. And then we put in spring onion. Then we start to roll, when you roll, you need about tight, just use this one to close and then close this side, and close this side too, and little bit stretch and then it's get this way, under, close this side, close this side too, stretch little bit and close, and then little bit stretch, because this stone is room temperature, easy to stretch and stretch the limit, cannot stretch anymore, then it's rolling. You get this inside, and you can hold it here, or you can have under, then it's just pressed, and then you have this side pressed. Now we started to roll, flat, but not only one side, you need both side roll, usually we are to rest little well, then it's easy to roll. I get side to rest little bit, and then rolling this one, be careful, it's easy broken, because I put a lot of onion, so that's the reason, it's this way. Now we started to form, you need to have a lid, whether use this wood, or you can use this one, because they are thickening, and this is yeast dough, so the cooking way with the thinner one differently, they need a small power, and cover the lid, and to get cooked well.