Green Onion Pancake (Cong You Bing) | Woo Can Cook скачать в хорошем качестве

Green Onion Pancake (Cong You Bing) | Woo Can Cook

HEY HAI Wesley Woo here. I play in an Oakland based funk band called Trace Repeat. The band is shut down during the pandemic due to the shelter in place order here in California, so I've been spending a lot of my free time cooking. NOT a chef. Just an unemployed COVID era musician that cooks a lot. This is a recipe for a Taiwanese green onion pancake (or scallion pancake/cong you bing) that I've been making since i was a kid. Fun story, my Mandarin teacher taught my brother and I how to make this after a lesson one day as a reward for finishing our homework, and it ended up being the only thing I remembered from those three years of lessons. It's a super simple dish, but deceptively difficult to master though. Hope you try it! http://TraceRepeat.com    / tracerepeat   IG: @woocancook Reddit: u/woocancook Music:    • RESTS WITH ALL THE MESS | FEAT. JAE JIN   INGREDIENTS 1/2 cup flour 1/4 cup water 1 large scallion or green onion 2 tbsp sesame oil pinch of kosher salt pinch of flaky salt PREP SLICE the scallion (or green onion) as thin as possible, set aside MIX flour, water, and a pinch of kosher salt together to form a shaggy dough TURN dough out onto a well floured work surface FOLD the dough until no longer shaggy (try not to work too much bench flour into the dough), then form a log shape DIVIDE the dough into two halves FORM a large coin shape using your hands ROLL the dough out with a rolling pin, turning a 1/4 turn with each roll STRETCH the dough using your hands until transparent (some small holes are ok at this point) ADD sesame oil, salt, and half of the green onions/scallions to the dough ROLL up the dough horizontally to form a log, then roll again vertically to form a coil SEAL the end of the dough’s coil with water REPEAT with remaining dough ON THE STOVE HEAT a skillet on high heat with 4 tbsp vegetable oil SEAR the dough coils coil-side down for 20-30 seconds, just long enough for a light browning to occur (this will prevent the dough from sticking to your spatula when smashing) FLIP the dough coils over and smash using a spatula and dowel, rotating a 1/4 turn after each smash FRY for an additional minute until golden brown, then flip and fry the other side for an additional 30 seconds FINISH with flaky salt