Making 蔥油餅 (Scallion Pancakes)
The recipe is quite simple. She used an express method today to make them quickly before lunch, but they're as good as her more detailed method. It starts with just mixing flour and water...
...getting it to this consistency.
Then putting the dough aside, she cuts the green onions.
Then it's time to knead the dough, ...
...and roll it into this so you can cut it into pieces. Mei-O cut it into eight pieces, ...
...and put them aside in the mixing bowl, ...
...so she could work on each one, one at a time.
Mei-O uses a piece of a 1" dowel (that I cut for her years ago) to flatten out each piece.
Then comes the 油 (Mei-O used olive oil), ...
...and a little sprinkling of salt,...
...followed by the 蔥 (green onions, hence the name 蔥油餅).
With the green onions distributed more or less evenly, the flat pancake is rolled up, ...
...and, after closing off the ends, is then rolled up like this...
and set aside until all eight were done and ready for cooking.
The 1" dowel is then brought out to flatten the pancakes, ...
...like this.
With a frying pan over medium heat, oil is added (olive oil again).
Each one is cooked and turned as necessary to get them to a golden brown color. While one is cooking, the next one gets rolled and flattened. (Before cooking each one, more oil must be added to the pan.)
And voila, a nice stack of scallion pancakes!