Scallion Pancakes #2 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 cup: All-purpose flour,
1 tsp: Salt,
1 cup: Boiling water,
Peanut Oil,
1/2 cup: Chopped whole scallions,
Directions:
Place flour and salt in a large mixing bowl. Gradually pour in boiling
water, stirring with a wooden spoon to mix. When cool enough to
handle, knead with your hands about 10 minutes until the dough is
elastic. Place dough in a bowl and cover with a damp dish towel for
30 minutes.
Roll the dough out to a rectangular shape approximately 1/4 x 10 x 15
inches. Brush the top lightly with peanut oil. Sprinkle scallions
over the entire surface of the dough. Starting from one end, roll up
the dough as you would a carpet. Cut the roll into 6 thick slices.
Flatten each slice slightly with your hand. Roll out each piece,
turning it to keep it circular, until it is 1/4 inch thick and about
6 inches in diameter. Keep the finished pancakes covered with a damp
towel while you are working.
Heat skillet over high heat and pour in oil t 1/4 inch deep. When oil
is hot, turn heat to medium low. Cook pancakes one at a time, about
30 seconds on each side, until they are golden in color. Cut into
wedges and serve warm.
Pancakes may be reheated in the oven before serving.
From: The Chinese Menu Cookbook Shared By: Pat Stockett
Source from luhu.jp
water, stirring with a wooden spoon to mix. When cool enough to
handle, knead with your hands about 10 minutes until the dough is
elastic. Place dough in a bowl and cover with a damp dish towel for
30 minutes.
Roll the dough out to a rectangular shape approximately 1/4 x 10 x 15
inches. Brush the top lightly with peanut oil. Sprinkle scallions
over the entire surface of the dough. Starting from one end, roll up
the dough as you would a carpet. Cut the roll into 6 thick slices.
Flatten each slice slightly with your hand. Roll out each piece,
turning it to keep it circular, until it is 1/4 inch thick and about
6 inches in diameter. Keep the finished pancakes covered with a damp
towel while you are working.
Heat skillet over high heat and pour in oil t 1/4 inch deep. When oil
is hot, turn heat to medium low. Cook pancakes one at a time, about
30 seconds on each side, until they are golden in color. Cut into
wedges and serve warm.
Pancakes may be reheated in the oven before serving.
From: The Chinese Menu Cookbook Shared By: Pat Stockett
Source from luhu.jp