Things to know about Cong You Bing Recipe
Chinese Traditional Scallion Pancake from Shanghai – Cong You Bing is an unleavened bread prepared using wheat flour with oil and filled with minced scallions. Some other ingredients are also added, such as sesame seed, fennel, and bell peppers, aside from scallion. However, if you want to create the authentic one, try making it with scallions only. It’s best to eat it right after cooking while it is still hot, cut it into several pieces, and enjoy it with a soy-based sauce. According to some food historians, the origin of the dish is still unclear, but most of them believe that it came from Shanghai. This dish is very close to an Indian dish called paratha, which is a flatbread. It is famous street food all over China and Taiwan. Its unique flavor and texture will make you want to eat more.
Crispy and Flaky Chinese Traditional Scallion Pancake from Shanghai. Authentic Recipe of Cong You Bing.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 2 cups All Purpose Flour – Plain Flour
- 1/2 cup Water Boiling
- 1/2 cup Water Cold
- 1 tbsp Vegetable Oil For the batter
- 1 tbsp Oil For cooking
- 2 cups Scallion Chopped
- 1/2 tsp Salt
- 1 tsp Chinese Five Spice Powder
- 1 tbsp Light Soy Sauce
- 1 tsp Oyster Sauce
- 1/2 tsp Sesame Oil
- 1/4 tsp Salt
- 1 tbsp Chili Oil
- Prepare and measure all ingredients accurately ahead of time.
- In a large mixing bowl, combine all-purpose flour and salt. Mix.
- Create a well at the center of the flour and pour the hot water.
- Wait for about10 minutes then pour the cold water and vegetable oil into the flour mixture.
- Mix everything using your hand to form a ball for 5 minutes until it becomes very smooth. The dough will become very soft. Cover it using plastic wrap and let it rest for 20 to 30 minutes.
- Roll it into a log, divide the dough into four pieces, and roll each into a flat disc.
- Brush the top with oil and sprinkle with five-spice and chopped scallion. Make sure to leave a space of 1 cm / 0.40 inches at the edges.
- Roll into a long thin log and form a snail shell-like shape, then cover with a damp clean cloth and let it rest for another 10 to 15 minutes.
- Flatten it after resting to create a disc.
- Over a low fire, brush a pan with some oil. Put the pancake into the pan and cook until the edges become slightly brown for about 2 to 3 minutes, then flip. Fry the other side of the pancake for another 1 to 2minutes.
- Press the pancake a little while cooking using a wooden spatula, especially at the center, to ensure that the pancake is evenly cooked.
- Remove from heat and slice it forming small triangles.
- Mix all ingredients of the dipping sauce and serve it together with the scallion pancake.
- If you prefer a softer pancake, you may add a little more water to the batter.
- You can prepare them ahead of time and freeze them and then serve for later.
— Specific Atributes of This Recipe:
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