Saturday, January 23, 2010

Scallion Cakes

A friend asked me for the recipe for Scallion Cakes recently. Since I typed it in for him, I thought I would cut and paste here also.

From "How to Cook and Eat in Chinese" by Buwei Yang Chao (my Grandmother).

20.8 Fried Scallion Cake
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4 cups flour
2 cups water
1 bunch scallions chopped fine
vegetable oil
salt to taste

Knead the flour and water into a soft dough and divide into 6 portions. Roll each portion into a disc about 1 foot in diameter. Spread on each disc, 2 tablespoons scallions, 1 tablespoon oil, sprinkle salt.

Roll up each cake as you would a carpet. Then twist into a spiral (think nautilus). Flatten with rolling pin until about 6 inch disc.

Heat oil in frying pan. Put in a cake, cover, and fry for about 2 minutes. on each side over medium fire. Turn to low and fry for about 3 more minutes on each side. Remove when light brown on outside and soft on the inside. Pat off excess oil with paper towel. Cut into 6 pieces. Serve hot. Goes well with congee according to Gramma.

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