_onion Brushes To Make Food

_PAPER WRAPPING

Steps:

• Use a heavy tissue, rice paper, parchment-type, or wax paper. Do not use aluminum foil. (The wrapping must be porous.) Cut the paper in 4-inch squares. Place each square with the lower corner pointing toward you. Grease paper with a drop of oil (peanut or sesame, lard or chicken fat). Place the meat or chicken well below the center line of the square. Fold up the lower corner to cover the meat. Then fold the lower section once more (to the center line). Next, fold the left corner over and the right, envelope-style. Finally, fold the remaining top corner down, like an envelope flap, and tuck its end in securely. Repeat until all meat or chicken is paper-wrapped.NOTE: Paper-wrapping, used with deep-fried foods, acts much like a batter coating in insulating ingredients against the hot oil. (If the meat is cut in narrow strips, 2 pieces may be enclosed in each wrapping. The paper may also be cut in smaller, or 2 1/2-inch, squares.)The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

ONION ROLLS, BREAD MACHINE

Steps:

• In a small skillet over medium heat, melt the butter; add onion. Saute onion about 10 minutes until tender, but not browned. Remove pan from heat and allow onion to cool slightly.
• Reserve 1/4 cup of the onion mixture; set aside. Place remaining onion mixture and dough ingredients in bread pan, select the Dough setting, and press start.
• When dough cycle is complete, turn dough onto a floured countertop or cutting board. Gently roll and stretch dough into a 12-inch rope. With a sharp knife, divide dough into 10 pieces.
• Grease a large baking sheet. Roll each piece of dough into a ball and then flatten slightly. Place rolls on prepared sheet. In a small bowl, beat together remaining egg and 1/2 teaspoon salt; brush egg mixture over each roll. Spread approximately 1 teaspoon of reserved onion mixture on each roll. Let rise in warm oven 30 to 45 minutes until doubled. (Hint: To warm oven slightly turn oven on Warm setting for 2 minutes, then turn it off and place covered dough in oven to rise. Remove sheet from oven to preheat.).
• Preheat oven to 375°F Bake rolls 20 minutes until they are golden and onion is brown, but not burnt. Remove from oven and cool on racks.

_ONION BRUSHES: TO MAKE

Steps:

• Discard both the leafy green tops and root ends of thick scallions, leaving only the white stalks. Make a number of vertical, parallel cuts about 1/2-inch deep at one end. Then make a number of other parallel cuts at right angles to the first set to form a grid pattern. (You may do this at one or both ends of each stalk.) Soak 1 hour in ice water. (The shredded ends will open and become frilly.) Drain. Place in a serving dish.NOTE: Onion brushes are served with Peking Duck or as a relish with hoisin sauce.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.