PAN-FRIED CHINESE PANCAKES RECIPE | ALLRECIPES
A delicious brunch snack that can be found in many Chinese breakfast shops. Its various names include 'cong you bing,' 'jiu cai bing,', 'scallion pancakes,' 'green onion pancakes,' etc. This particular recipe is passed down through my mother's family, and brings back many good, yummy memories! Can serve with hot-sour sauce, or your favorite Chinese sauce.
Provided by Jade
Categories Bread Quick Bread Recipes
Total Time 1 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 8 pancakes
Number Of Ingredients 9
Steps:
- Dissolve salt in warm water, and mix in 1 cup of flour to make a soft dough. Turn the dough out onto a well-floured work surface, and knead until slightly springy, about 5 minutes. If the dough is sticky, knead in 1/4 teaspoon of vegetable oil. Divide the dough into 8 equal-size pieces, and keep the pieces covered with a cloth.
- In a bowl, mix 1/4 cup of flour with 1 tablespoon vegetable oil to make a mixture like fine crumbs.
- On a floured work surface, roll a piece of dough out into a thin square about 5x7 inches in size, brush the dough with toasted sesame oil, and sprinkle lightly with about 1 1/2 teaspoon of the flour-oil mixture. Sprinkle about 1 tablespoon of chopped green onion onto the dough, and spread the onion out evenly. Starting with a long end, roll the dough up into a rope shape, and pinch the seam and the ends closed. Roll the rope shape into a flat spiral, and press lightly with your hands to compact the spiral and keep it from unrolling.
- Place the spiral down onto the floured work surface, and gently roll it out into a pancake with the onions folded inside, turning the pancake over often as you roll it out. Roll gently and turn often to avoid making holes in the pancakes. Finished pancakes should be about 5 inches in diameter. Repeat with the rest of the dough pieces, making 8 onion pancakes.
- Heat a non-stick skillet over medium heat, and brush with vegetable oil. Pan-fry each pancake in the hot skillet until golden brown on both sides, about 5 minutes per side. Cut into wedges and serve warm.
Nutrition Facts : Calories 120.1 calories, CarbohydrateContent 15.4 g, FatContent 5.5 g, FiberContent 0.7 g, ProteinContent 2.1 g, SaturatedFatContent 0.9 g, SodiumContent 74.8 mg, SugarContent 0.2 g
SKINNY CHINESE PAN-FRIED FISH | CHINA SICHUAN FOOD
Skinny Chinese Pan-fried fish
Provided by Elaine
Categories Main Course
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 2
Number Of Ingredients 14
Steps:
- Cut the fish into large chunks around 3-4 cm thick. And then add all the marinating sauce. Mix well and then transfer to an airtight bag, refrigerate for around 2 days.
- Transfer the fish out. Remove the ginger and scallion attached; drain the fish chunks with kitchen paper.
- Heat up cooking oil in a pan, place the fish chunks in. Do not turn them over at the beginning, turn over to fry the next side one side becomes slightly golden brown.
- Add garlic, dried pepper, scallion and garlic. Fry for another half minute until fragrance. Add soy sauce, sesame oil, sugar and white sesame seeds. Mix well and enjoy, possibly with a cup of beer.
Nutrition Facts : Calories 742 kcal, CarbohydrateContent 5 g, ProteinContent 90 g, FatContent 35 g, SaturatedFatContent 6 g, CholesterolContent 330 mg, SodiumContent 2186 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving
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