Tuesday, June 05, 2007

蔥油餅 (Geen Onion Pancake)

I was supposed to START studying for my Physiology NBME today... but i woke up too late (1:00pm), 混 too much with Mr.Lo, made 蔥油餅, ate my strawberry pie, and... slept from 8 to 11pm. AHHHHHHHH. aiiiiii... im so lazy.

This is the 2nd time i made it. The first time was when i had extra dough left from our Curry Dumplings.. we just added some spring onions on and tah-dahh! out came a 蔥油餅. This time i went to Taiwan Yahoo knowledge and just mixed everything around. pretty easy, i didnt even use a measuring cup. I also found a 蔥油餅 recipe on wikipedia. Hahahaha. Almost everything i learn, it really comes from wikipedia.


  • 2 cups flour
  • 1 cup water (hot water for chewy pancakes, cold water for crispy pancakes)
  • Green Onions/Spring onions/Scallions, chopped
  • Peanut oil, Corn oil, or Lard
  • Salt
  1. Mix two parts flour (2 cups) with one part water (1 cup).
  2. Knead until dough is smooth.Let it rest for 10 minutes
  3. Seperate dough into individual balls. Take one piece and flatten it out into a round pancake.
  4. Smear the preferred form of grease onto the flattened dough. This could be corn oil, peanut oil, or lard. (Olive oil and butter are not typically used).
  5. Sprinkle chopped scallions and salt onto the flattened dough.
  6. Roll up the flattened dough into the shape of a snake.
  7. Reshape the "snake" into a coil. The dough should now resemble an unbaked cinnamon roll.
  8. Flatten up the coil into a pancake wil a rolling pin.
  9. Pan-fry the pancake with oil. Both sides of the pancake should be golden brown.
  10. Place the fried pancake on a plate covered with a paper towel to cool the pancake and to drain the grease.

REMEMBER to 打個蛋!!我們打了3個.... :D

3 個蛋 => cholesterol => Low density Lipoproteins LDL => to the blood => build up in artery walls => atherosclerosis => thrombosis => hypertension => myocardial infarction.

*clap clap clap* not bad, not bad.
I did not 混 as much as i thought i did. heeeeeeeeeeee. XD

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