Taiwanese street food festival 台味食煮 - Day 1 - scallion pancake ： Cong you bing 蔥油餅
If you have chance to visit Taiwan, I bet you will never forget the addicted, hearty street food not only in the market plaza but hidden in a quite alley. It represents truly the Taiwanese spirits offering traditional home-made taste,also integrating with generous creations to attract people who dare to break the origin. The beauty of street food is you can taste full varieties of deli treats with budget money and still have space for next food stands to see what would surprise you.
I have friends spent couple months in Taiwan for exchange. They told me more than once that the street foods are definitely something they miss a lot and would have purchase one-way ticket for those unforgettable bits.
CNN wrote a column about best foods in Asia and named 40 Taiwanese foods we can't live without. I personally agree some of them, and I found the No. 14 flaky scallion pancake (蔥油餅 cong you bing) is the most persuasive to me. It used to be my breakfast back to school life and now become the first one on my "must-eat list" when I'm back to Taiwan. It is chewy, savory, perfectly match with a fried egg melting in the mouth. Nothing better than having a hot scallion pancake to start a day, treating myself as a comfort food after a long day. It stands an indispensable role in Taiwan as "ontbijtkoek" does to dutch people.
Ingredients: (for 8 pieces)
1. 3 cups of all purpose flour
2. 1 cup of warm water
3. Approximate 1/2 cup of cold water (the volume of usage differs based on the flour you are using)
4. 1 cup of wheat germ (optional)
5. 1 tsp of salt, divided
6. 2 cup scallion, chopped
7. 3 Tsp of olive oil
8. Pinch of pepper
9. 1 egg
10. 1/2 tsp of soy sauce
Instructions:
1. Combine the flour, 1/2 tsp salt and wheat germ first, pour down warm water and mix it well. Add cold water at small amount each time and stop when it forms a smooth dough. Knead the dough by folding it in half and rocking forward on the heels of your hands to press it flat. Do it repeatedly until the dough is more smooth and elastic.
2. Put the dough in a bowel and cover it with a saran wrap or a damp towel, rest for 30 mins.
3. Mix the chopped scallion with 1/2 tsp salt and pinch of black pepper. Pour oil into a small bowel for later use.
4. Cut the dough into 8 equal parts.Take one part and slightly brush oil on the surface. Roll out the dough until thin rectangle. Brush more oil on the top and sprinkle scallion evenly.
5. Starting from the long end and roll the dough up tightly to create a long snake of rolled-up dough. Squeeze out the air by slightly pinch the long snake dough from end to end.
6. Coin the dough into a snail-shaped tightly. Roll it out again into a flat, round dough.
7. Heat oil pan, lay the dough gently on the pan. Fry the dough until both sides are golden brown.
8. Crack an egg and covered by scallion pancake. Flip the pancake to the other side and add some soy sauce. When egg is ready, roll it up and it is ready to serve.
I have friends spent couple months in Taiwan for exchange. They told me more than once that the street foods are definitely something they miss a lot and would have purchase one-way ticket for those unforgettable bits.
Ingredients: (for 8 pieces)
1. 3 cups of all purpose flour
2. 1 cup of warm water
3. Approximate 1/2 cup of cold water (the volume of usage differs based on the flour you are using)
4. 1 cup of wheat germ (optional)
5. 1 tsp of salt, divided
6. 2 cup scallion, chopped
7. 3 Tsp of olive oil
8. Pinch of pepper
9. 1 egg
10. 1/2 tsp of soy sauce
Instructions:
1. Combine the flour, 1/2 tsp salt and wheat germ first, pour down warm water and mix it well. Add cold water at small amount each time and stop when it forms a smooth dough. Knead the dough by folding it in half and rocking forward on the heels of your hands to press it flat. Do it repeatedly until the dough is more smooth and elastic.
2. Put the dough in a bowel and cover it with a saran wrap or a damp towel, rest for 30 mins.
3. Mix the chopped scallion with 1/2 tsp salt and pinch of black pepper. Pour oil into a small bowel for later use.
4. Cut the dough into 8 equal parts.Take one part and slightly brush oil on the surface. Roll out the dough until thin rectangle. Brush more oil on the top and sprinkle scallion evenly.
5. Starting from the long end and roll the dough up tightly to create a long snake of rolled-up dough. Squeeze out the air by slightly pinch the long snake dough from end to end.
6. Coin the dough into a snail-shaped tightly. Roll it out again into a flat, round dough.
7. Heat oil pan, lay the dough gently on the pan. Fry the dough until both sides are golden brown.
8. Crack an egg and covered by scallion pancake. Flip the pancake to the other side and add some soy sauce. When egg is ready, roll it up and it is ready to serve.
Comments
Post a Comment