SHOU ZHUA BING (CRISPY CHINESE PANCAKES)
Shou Zhua Bing is a deliciously wonderful cousin of the scallion pancake that translates to "Hand grab pancake" because you can easily pull apart the layers.
Provided by Judy
Categories Bread and Pizza
Time 55m
Number Of Ingredients 13
Steps:
- In a small saucepan over low heat, add the oil. Throw in the scallion pieces, star anise, and Sichuan peppercorns. Keep the pan over low heat for about 10 minutes, until fragrant. Pick out all the spices, so you essentially have a pot full of spiced oil. Stir in the flour and five-spice powder to create a thin roux. Set it aside, and let it cool completely.
- In a mixing bowl, combine the flour and salt. Make a well in the flour and add the boiling water. Mix with a fork or a pair of chopsticks. Gradually add the cold water and knead everything together to form a smooth dough ball. Cover with a damp cloth and let it rest for 30 minutes.
- Depending on the pancake size you want, divide the dough into 4-8 equal pieces. Lightly brush some oil on a clean work surface. Roll each piece of dough into a long rope, and then use a rolling pin to roll it flat. Brush a thin layer of the roux all over the dough, and then sprinkle it sparingly with sesame seeds, chopped scallion, and salt.
- Start on one end and roll the dough up. Stand the roll upright and press it down with your palm. Lightly roll out the resulting circle until you get a pancake that's between 1/4-1/2" thick. It's ok of the outer edges break open a bit. Repeat for each pancake.
- At this point, you can cook them, or freeze them by separating each pancake with a layer of plastic wrap or wax paper, and then putting them in a freezer bag. There's no need for thawing when you want to cook them.
- Heat a pan over medium heat and add a tablespoon or two of oil. Place the pancake in the pan. Once the bottom starts to turn a little golden, add two teaspoons of water to the sides of the pan (don't pour the water on the pancake), and immediately cover with a lid. Cook 3 minutes. Uncover the pan, flip the pancake, and do the same steps with the other side.
- To finish, uncover the lid again, turn up the heat slightly, and brown both sides while flipping the pancake occasionally. When it's golden brown, use a pair of chopsticks to squeeze and pinch the pancake a couple times to loosen the layers (this step is optional), because you ideally want to see the layers when you hand-pull it apart. The cooked pancake should be crispy and slightly chewy.
Nutrition Facts : Calories 430 kcal, Carbohydrate 68 g, Protein 10 g, Fat 13 g, SaturatedFat 1 g, Sodium 299 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
CHINESE SCALLION PANCAKES
Detailed steps for making traditional Chinese scallion pancakes at home.
Provided by Elaine
Categories Breakfast staple food
Time 26m
Number Of Ingredients 13
Steps:
- Mix salt with all purpose flour.
- Prepare a large mixing bowl. Dig a small hole in center and then pour the hot water in. Wait for 10 minutes and then stir in the cold water and vegetable oil. Grasp everything to form a ball, cover and rest for 5 minutes and then knead until very smooth (around 3-5 minutes ). The dough should be quite soft. Cover the rest for 20 to 30 minutes.
- After resting, the dough should be quite easy to roll out. Divide the large dough into 4 pieces and roll each piece into a large around circle. Brush some oil, sprinkle Chinese five spice power and chopped scallion (leave the 1 cm of the edge empty).
- Roll up the circle into a cylinder. And further roll into the shape of a snail. Cover with wet cloth and rest for 10 to 15 minutes.Roll the snail out to another thin circle.
- Brush some cooking oil on the pan and move the circle into the pan. Use middle fire to pan-fry until the surface becomes brown around 2-3 minutes. And turn over to fry for another 1 to 2 minutes. Use a spatula to press the circle from time and time especially the central part to ensure the circle is evenly fried.
- Remove the circle out and cut into wedges.
Nutrition Facts : Calories 577 kcal, Carbohydrate 106 g, Protein 16 g, Fat 9 g, Sodium 501 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving
CHINESE PANCAKES: BOK BANG
There is nothing better than eating freshly made pancakes with hot mu shu chicken. Years ago, pancakes that were cooked and then frozen were imported from Taiwan. All one had to do was steam them. They were highly unreliable, most often fragile and easily torn. Recently, thin pancakes labeled "moo shoo wrappers" have arrived in markets. They are quite thin and elastic, and I consider them adequate to use. However, they do not even approximate those you make yourself.
Provided by Food Network
Categories main-dish
Time 1h2m
Yield 12 pancakes (4 to 6 servings)
Number Of Ingredients 21
Steps:
- Put the flour in a mixing bowl. Slowly add the boiling water and stir in 1 direction with a wooden spoon. When the flour absorbs the water and cools, knead the dough into a ball and then place it on a work surface dusted with flour. Knead for about 2 minutes, until the dough is thoroughly smooth. Place in a bowl, cover with plastic wrap, and allow to rest for 30 minutes.
- On a flour-dusted work surface roll the dough into a 12-inch sausage and divide into 12 (1-inch) pieces. Flatten each piece with your palm, using more flour to dust if the dough is sticky. While working, cover the dough not in use with plastic wrap. Working with 2 pieces of dough at a time, wipe 1 side of each piece gently with sesame oil and place 1 flattened, oiled piece atop another. Roll them together into 7-inch rounds. The result is a 2-layer pancake. Repeat until 6 (2-layer) pancakes are made.
- Heat a wok over low to medium heat for 1 minute. Place a double pancake in the dry wok and cook for a minute, until it begins to bubble up. (The heat in the dry wok must be carefully controlled. If it is too high, the pancakes will burn.) Turn the pancake over and cook until a few brown spots appear. Remove from the wok and separate into 2 layers. You will have 2 pancakes, each browned lightly on 1 side and white on the other. Repeat until all the dough is used and you have 12 pancakes.
- Before serving, steam the pancakes in a stack for 5 to 7 minutes, until soft and hot. Brush the pancake with hoisin sauce, place the chicken slice in the pancake, add some scallion, and fold up the bottom to create an envelope closed on 3 sides but open at the top. Serve immediately.
- 1/3 cup sauce
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon Shao-Hsing wine or sherry
- Combine all ingredients in a bowl and mix well.
- Combine the poaching ingredients in a large pot (preferably an oval Dutch oven) and bring to a boil. Cover the pot, lower the heat and simmer for 20 minutes. Raise the heat to high and return to a boil. Place the chicken in the pot, breast side-up. Cover. When the pot begins to boil, lower the heat and simmer for 15 minutes. Turn the chicken over and repeat the process.
- Turn off the heat and allow the chicken to sit in the liquid, covered, for 10 minutes. Remove the chicken to a rack that has been set into a platter and allow to drain. Pierce the skin with a fork to help the draining. Discard all the ingredients from the pot. Reserve poaching liquid for later use.
- Mix the coating ingredients, and with a pastry brush, coat the chicken thoroughly with the mixture. Allow the chicken to dry completely, about 6 hours. During this time, turn the chicken, taking care not to mar the coating. (An electric fan can reduce the drying time by half.)
- Heat a wok over high heat for a minute. Add the peanut oil and heat it to 375 degrees F. Using a large Chinese strainer, lower the chicken into the oil, breast side up, and deep-fry for 3 minutes. Use a ladle to pour oil over the chicken to ensure uniformity in frying. Turn the chicken over by inserting a wooden spoon in its cavity, and deep-fry for another 3 minutes, ladling the oil as before. Repeat until the chicken is golden brown. Turn off the heat. Remove the chicken and allow it to drain. Place the chicken on a chopping board and slice the meat and skin together into pieces 1 by 2 inches.
PAN-FRIED CHINESE PANCAKES
A delicious brunch snack that can be found in many Chinese breakfast shops. Its various names include 'cong you bing,' 'jiu cai bing,', 'scallion pancakes,' 'green onion pancakes,' etc. This particular recipe is passed down through my mother's family, and brings back many good, yummy memories! Can serve with hot-sour sauce, or your favorite Chinese sauce.
Provided by Jade
Categories Bread Quick Bread Recipes
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Dissolve salt in warm water, and mix in 1 cup of flour to make a soft dough. Turn the dough out onto a well-floured work surface, and knead until slightly springy, about 5 minutes. If the dough is sticky, knead in 1/4 teaspoon of vegetable oil. Divide the dough into 8 equal-size pieces, and keep the pieces covered with a cloth.
- In a bowl, mix 1/4 cup of flour with 1 tablespoon vegetable oil to make a mixture like fine crumbs.
- On a floured work surface, roll a piece of dough out into a thin square about 5x7 inches in size, brush the dough with toasted sesame oil, and sprinkle lightly with about 1 1/2 teaspoon of the flour-oil mixture. Sprinkle about 1 tablespoon of chopped green onion onto the dough, and spread the onion out evenly. Starting with a long end, roll the dough up into a rope shape, and pinch the seam and the ends closed. Roll the rope shape into a flat spiral, and press lightly with your hands to compact the spiral and keep it from unrolling.
- Place the spiral down onto the floured work surface, and gently roll it out into a pancake with the onions folded inside, turning the pancake over often as you roll it out. Roll gently and turn often to avoid making holes in the pancakes. Finished pancakes should be about 5 inches in diameter. Repeat with the rest of the dough pieces, making 8 onion pancakes.
- Heat a non-stick skillet over medium heat, and brush with vegetable oil. Pan-fry each pancake in the hot skillet until golden brown on both sides, about 5 minutes per side. Cut into wedges and serve warm.
Nutrition Facts : Calories 120.1 calories, Carbohydrate 15.4 g, Fat 5.5 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 74.8 mg, Sugar 0.2 g
CHINESE PANCAKES
Make and share this Chinese Pancakes recipe from Food.com.
Provided by samcp4
Categories Breads
Time 30m
Yield 12 pancakes
Number Of Ingredients 3
Steps:
- Mix together the flour, boiling water and 1 tsp of oil.
- Knead to form a firm dough.
- Divide the dough into 2 and roll each portion into a long sausage.
- Cut each sausage into 6 pieces, and press each piece into a flat circle.
- Brush six of the twelve pancakes with the rest of the oil and place the other six on top.
- Using a rolling pin roll each pancake sandwich into a 6-inch circle on a floured surface.
- Heat an ungreased pan over a high heat, reduce the heat and add a pancake.
- When small brown spots appear on the underside turn the pancake and cook until it starts to puff up with air bubbles.
- Peel apart the two layers, and repeat the procedure for the remaining pancakes.
Nutrition Facts : Calories 91.9, Fat 1, SaturatedFat 0.1, Sodium 0.7, Carbohydrate 17.9, Fiber 0.6, Sugar 0.1, Protein 2.4
More about "chinese pancake food"
CHINESE PANCAKE RECIPE (CHINA STREET FOOD RECIPE) CHINESE ...
From youtube.com
著者 Chinese Cooking Channel閲覧数 1495
CHINESE SCALLION PANCAKES (葱油饼) - OMNIVORE'S …
JI DAN BING (CHINESE BREAKFAST PANCAKE, 鸡蛋饼) - OMNIVORE ...
From omnivorescookbook.com
5/5 (1)合計時間 20 分カテゴリ Breakfastカロリー 155 (1 人分)
CHINESE LAYERED PANCAKE(筋饼) - | A DAILY FOOD
From adailyfood.com
CHINESE PANCAKE: UNVEILING THE DELICIOUS SECRETS OF THIS ...
From cookindocs.com
EGGS'N THINGS、紫いものホイップクリームに赤いストロベリー ...
From msn.com
PEKING DUCK PANCAKE - CHINA SICHUAN FOOD
From chinasichuanfood.com
CHINESE PANCAKE WITH SESAME PASTE - | A DAILY FOOD
From adailyfood.com
CHINESE PANCAKE RECIPE (煎餅) - OH MY FOOD RECIPES
From ohmyfoodrecipes.com
CHINESE SCALLION PANCAKES (葱油饼) - YANG'S NOURISHING …
From yangsnourishingkitchen.com
EASY MANDARIN PANCAKES - THE WOKS OF LIFE
From thewoksoflife.com
CHINESE PANCAKE RECIPES - BBC FOOD
From bbc.co.uk
3 MOST POPULAR CHINESE PANCAKES - TASTEATLAS
From tasteatlas.com
CHINESE MANDARIN PANCAKE - CHINA SICHUAN FOOD
From chinasichuanfood.com
CHINESE-STYLE SAVOURY STUFFED BREAKFAST PANCAKES …
From thefoodietakesflight.com
SPICED MULTI-LAYER CHINESE PANCAKE - CHINA SICHUAN …
From chinasichuanfood.com
#COOKING #TRUCK #FOOD | COOKING CHINESE FOOD | TIKTOK
From tiktok.com
CHINA SICHUAN FOOD - AN INTRODUCTION TO CHINESE BUNS AND ...
From chinasichuanfood.com
IN CHINA, BUSINESSES CUT PRICES AS CONSUMERS SPEND LESS ...
From nytimes.com
3 WAYS TO MAKE CHINESE PANCAKES (BING) - WIKIHOW
From wikihow.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love