Cong you bing (Deep-fried scallion pancakes)

 Cong you bing (Deep-fried scallion pancakes)

Scallion hotcakes or cong you bing are the quintessential Chinese tidbit. This formula is effectively duplicated for huge groups!

Fixings :

FOR THE PANCAKES:
▢1 ½ cups generally useful flour
▢½ cup high temp water
▢2 scallions (meagerly cut)
▢Salt
▢Vegetable oil
▢1 tablespoon toasted sesame seeds

FOR THE SAUCE:
▢1 tablespoon soy sauce
▢1 teaspoon Chinese dark vinegar
▢1 tablespoon water
▢1/8 teaspoon sugar
▢1 clove garlic (finely minced)
▢1 tablespoon scallion (slashed)

Guidelines

In a blending bowl, add the flour and boiling water and mix until it shapes a mixture.

On a floured surface, massage the mixture for five minutes until smooth. Place back in the bowl, cover with saran wrap or a spotless towel, and permit it to rest for 30 minutes. While the batter is resting, you can cut your scallions and collect the plunging sauce.

After those thirty minutes are up, cut your mixture into three equivalent pieces. Take a moving pin and roll each piece into a seven-inch circle. Each time you roll, get the mixture and turn it a quarter-go to one side (or the right...we're not fastidious). This gives you an ideal circle like clockwork, and keeps the mixture from adhering to the load up.

Brush each circle with some oil, and sprinkle with salt and scallions. Fold the batter into a stogie shape. Then loop that around itself like a snail. Then carry that out into a flapjack around six creeps in distance across (you don't believe it should be excessively slight).

Sprinkle with sesame seeds and press them gently into the mixture. Rehash this interaction with the other two bits of mixture.

Heat a nonstick dish or cast iron skillet with about a tablespoon of oil. Sear every flapjack, around 3 minutes for each side, until brilliant brown. Cut into wedges and present with your plunging sauce.

Cong you bing (Deep-fried scallion pancakes) VIDEO