![]() ![]() Or you can slightly add a bit more flour if the dough is very sticky. You can add a bit more water if there’s too much dry flour left.Start to press everything together with your hand.Dough flakes should form once all the water is added.Slowly add the cold water and continue mixing.Mix until the hot water is fully absorbed.Slowly add the hot water to the flour and mix it at the same time.But I found it easy enough to knead the dough by hand. If you’re making a big batch of scallion pancakes, you can use a stand mixer to make the dough. My detailed step-by-step photos will help walk you through how to prepare the dough and shape the pancakes like a pro. Cooking processĬooking scallion pancakes might look daunting at a glance. If you use a neutral vegetable oil, you can blend in 1 tablespoon sesame oil to add fragrance. Olive oil and coconut oil work great too, if you enjoy their unique taste. My favorite is peanut oil, which adds a nutty taste to the pancakes. Over the years, I’ve tried to make my diet healthier, so I’ve tried using plant-based oil instead of animal fat. I used to enjoy using chicken fat, because it creates an even more fragrant taste. Traditional Chinese scallion pancakes use lard, which makes it easy to work in the layers, and it adds a fragrant taste. This cutting method creates fewer air pockets and allows you to stuff more green onions. The smaller the green onion pieces, the easier it will become when you roll them up in the dough. Thin slice them into very small half-moon pieces.Instead of thinly slicing it into round shapes, I prefer to: How you cut the green onion can greatly affect the outcome of your scallion pancakes. To further boost the taste, you could add some ground Sichuan peppercorns to the filling, but it’s totally OK to skip them. IngredientsĪll you need are some basic pantry ingredients to make great scallion pancakes – all-purpose flour, water, salt, vegetable oil, and green onion. Using this recipe, you can simply use regular vegetable oil with more green onion to create a very delicious result. Plus, I’ve received many requests for a vegan/vegetarian version. It was super delicious but it did require an extra grocery run. My previous scallion pancake used chicken fat. So you will be able to work in more layers and create a better texture. Skipped the animal fat while maintaining the flavor and the texture of the dish.Īfter many tests, we found out the perfect flour-to-water ratio to create a dough that is elastic and not too soft.Extra green onion stuffing, giving it a more aromatic flavor.Delightfully crispy and flaky texture with thin layers inside.A dough that’s easy to work with and takes minimal time to prepare and rest.Today I want to share an updated version that uses even simpler ingredients to yield a better result. Hong Kong people are generally open-minded and well-educated, so with more effort in promoting veganism, we have a good hope this plant-based new norm will thrive soon.I shared a recipe a few years ago and since then I’ve been perfecting the method. To further enhance the acceptance of veganism in Hong Kong, we need more like-minded people to set up businesses here to provide convenience to those who wish to practice vegan. I have been plant-based for three decades already and have experienced the benefits it has brought to my health and I look younger than people of the same age. My Plant-Based Journey & Hopes for the Future While this is only the beginning, we still have a long way to go in transitioning the society from meat-consuming to plant-based. Since the COVID-19 pandemic, the sales of vegan meat in Hong Kong have become more popular and you can see more people eating in vegan restaurants and buying vegan products, it is fantastic! ![]() It seems Hong Kong needs more of this education if we are to live a more sustainable life. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |