| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Chinese, Breads, Loo |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1/3 |
c |
Water, boiling hot |
| 2 |
tb |
Scallion greens, minced |
| 2 |
ts |
Lard or Crisco |
| 1/2 |
ts |
Salt |
| 4 |
tb |
Oil |
INSTRUCTIONS
Mix flour and water. Add a little more flour or a little cold water if
dough is not the right consistency. Knead until smooth. Let rest 15
min. Roll dough into a cylinder and divide into 6 pieces.
Flatten each piece into a 4" circle. Brush with softened fat and
sprinkle with salt and scallions. Roll each pancake into a long thin
spiral and flatten it. Fold this spiral into a square and flatten
again. Roll into a short fat spiral and flatten this to a 4" circle.
Heat 3 T oil and fry each piece until golden (flip once to cook both
sides). Add a teaspoon of oil or so between pancakes if the oil is too
depleted.
Adapted from Wei-Chuan, Chinese Snacks, to the way I do it; but I do
less flattening and rolling.
Michael Loo
Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between
Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip
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