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                           SCALLION PANCAKES B1

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables                       Chinese
                Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3   c            FLOUR
     1/4   c            WARM WATER
   3                    SCALLIONS, MINCED
                        VEGETABLE OIL
                        SALT

  Mix flour with water and knead for 5 minutes. Cover
  dough with a damp towel and let rest for 1 hour.
  Separate into 6 portions and roll each into a 4-inch
  round piece. Spread a thin coat- ing of oil on the
  dough and sprinkle with scallions and salt. Roll up
  jelly roll style and pull lightly on both ends to form
  strands. Coil strands around rolls and tuck ends
  under. Place in oil for 30 minutes. (May be stored in
  refrigerator up to 3 days.) Drain on paper toweling.
  Roll into flattened pan- cakes. Cook in a skillet,
  browning slowly on both sides, adding oil as needed.
  Cut into wedges to serve. Temperature(s): HOT Effort:
  EASY Time: 02:00 Source: DRAGON PALACE Comments: SOUTH
  SYRACUSE, DENVER. Comments: WINE: WAN-FU
 


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