Chinese spring onion pancake
蔥油餅 Chinese spring onion pancake
皮材料: 11 個
1. 225 克= 8 oz 先濾麵粉
2. 150 ml = 5 fl oz 暖水
大盆放225 克麵粉, 先倒大半杯水拌勻, 隨少再加入餘下暖水拌勻, 如還乾再加多些水,用手楺 麵糰不黏手, 槎成麵糰, 用碟蓋面, 休息10 分
餡:
1: 2 條青蔥切簿粒
2. 一些菜油
3. 一些鹽
做法:
1. 桌上放些麵粉, 把麵糰榐成簿大塊, 放些油在麵塊上, 攃勻油全面後, 洒些鹽又擦勻和放入蔥簿片, 卷起成長條形.
2. 長條麵皮上和下捏緊, 扭下分成小份, 直立上下壓扁, 用木棍榐簿.
3. 另一做法差不多, 祇是皮小圓形, 打圓蛇形.
以上兩鍾法, 容易拿箸食.
pan 細火, 放2 tbsp 油, 放入蔥餅煎到兩邊金黃脆, 間中把蔥餅反身和壓扁.
Ingredients
11 pancakes
1. 225 gram = 8 oz sieved flour
2. 150 ml = 5 fl oz warm water
put flour into bowl add 100 ml warm water, stir it and add the rest of warm water, if it is still dry add some more water. cover up with plate and let it rest for 10 minutes
Filling:
1. 2 spring onions, cut in slices
2. some oil
3. some salt
廚師： 德國 - Maria Wong 食譜影片 recipe videos
