Greeting, wish you are having an amazing day today. In this special moment, I’m gonna show you how to prepare a distinctive dish, cong you bin (scallion pancake). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
An informative guide to making scallion pancakes. This recipe shows you how to make them flaky, tasty and crispy. Dipping sauce suggestions are also provided. Scallion pancakes (Cong You Bing, 葱油饼) are a very popular staple food in China.
Cong You Bin (Scallion Pancake) is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Cong You Bin (Scallion Pancake) is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have cong you bin (scallion pancake) using 10 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Cong You Bin (Scallion Pancake):
- Get 2 cups AP flour
- Take 2/3 cups water
- Get Vegetable oil, for drizzling
- Make ready 1 cup Scallion or spring onion, cut into small pieces
- Take to taste Salt
- Prepare Dipping sauce
- Make ready 1/4 cup vinegar
- Get 1/4 cup low sodium soy sauce
- Prepare 1 tbsp grated garlic and ginger
- Make ready 1-2 tbsp chili garlic oil (or as preferred)
Scallion pancakes, or 'cong you bing' in Chinese, take the flavor of green onions to a new, mouthwatering dimension in the form of these fun flatbreads. A great scallion pancake is crunchy on the outside and tender and a bit chewy on the inside. Loaded with scallions and redolent of toasted sesame oil, it makes for a great appetizer, snack, or meal on the go. Here's what you need: flour, lukewarm water, oil, scallions, salt.
Instructions to make Cong You Bin (Scallion Pancake):
- Gradually mix water into all-purpose flour. The resulting mixture will be a bit sticky.
- Knead for 3-4 solid minutes. Then cover with cling wrap or cloth and rest for 30 minutes.
- Once rested, Knead again for 2 minutes. You will notice that the dough is smoother and a little bit elastic by then.
- Divide the dough into four portions. Dust the table and the rolling pin with flour and roll out one portion of the dough into a rough rectangle about 1 mm thin. Remember that the thinner the dough is, the flakier it will be.
- Once rolled out, rub some oil on one side and season with a salt. Place the chopped scallion and out the dough and its scallion filling into a log. Try to make it tight as possible.
- From a log shape, coil it around itself so it looks like a snail shell. Pinch the end to get it to stick.
- Flatten out the now snail-shaped dough and roll out to a thinner disk. The thinner the disk is, the crunchier it will be. Do the same for the rest of the dough.
- Add a little oil in a non-stick pan and fry the disk until browned on one side. Flip and fry the other side.
- Cut into quarters and serve with a dipping sauce of chili oil, choice of vinegar, light sodium soy sauce, and grated garlic and ginger.
Loaded with scallions and redolent of toasted sesame oil, it makes for a great appetizer, snack, or meal on the go. Here's what you need: flour, lukewarm water, oil, scallions, salt. Cut the scallions into long thin strips and then cut the strips into small pieces. Scallion pancake (Cong You Bing), possibly the best famous Chinese pancake in western country, has its unique charms to its lovers. The crispy out shell, the softer inner part and the beautiful layers make it dominate other Chinese pancakes.
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