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Recipes in this Video
Spring Onion Pancakes, or Cong You Bing, are a beloved street food in China, often enjoyed as a snack or side dish. These flaky, savory pancakes are made with simple ingredients and showcase the fresh flavor of spring onions. Traditionally served with soy sauce for dipping, they have gained popularity worldwide, inspiring various adaptations and serving styles.
Ingredients
- ●all-purpose flour
- ●water
- ●spring onions
- ●salt
- ●oil
- ●sesame oil
- ●black pepper
- ●cornstarch
Instructions
- 1Mix all-purpose flour and water in a bowl until a dough forms.
- 2Knead the dough on a floured surface until smooth, about 5-7 minutes.
- 3Cover the dough with a damp cloth and let it rest for 30 minutes.
- 4Roll out the dough into a thin circle on a floured surface.
- 5Brush the surface with oil and sprinkle with salt, black pepper, and chopped spring onions.
- 6Roll the dough tightly into a log, then coil it into a spiral shape.
- 7Flatten the spiral gently with your hand, then roll it out again into a flat circle.
- 8Heat oil in a skillet over medium heat until shimmering.
- 9Cook the pancake until golden brown on both sides, about 3-4 minutes per side.
- 10Remove from skillet and drain on paper towels before slicing into wedges.
Ingredient Alternatives
all-purpose flour
Healthier: whole wheat flour
Cheaper: bread flour
Whole wheat flour adds fiber and nutrients.
sesame oil
Healthier: olive oil
Cheaper: vegetable oil
Olive oil provides a healthier fat option.
spring onions
Healthier: chives
Cheaper: green onions
Chives offer a similar flavor profile.
cornstarch
Healthier: arrowroot powder
Cheaper: potato starch
Potato starch is often less expensive and works similarly.
Techniques
Equipment
Also Known As
Ingredients
- ●4 large eggs
- ●1/4 cup milk
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup chopped seaweed (nori or wakame)
- ●1 tbsp vegetable oil
- ●1 green onion, finely chopped
Instructions
- 1In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- 2Stir in the chopped seaweed and green onion into the egg mixture.
- 3Heat a non-stick skillet over medium heat and add the vegetable oil, swirling to coat the pan.
- 4Pour a portion of the egg mixture into the skillet, tilting the pan to spread it evenly.
- 5Cook for about 1-2 minutes until the edges start to set but the center is still slightly runny.
- 6Using a spatula, carefully roll the omelette from one side to the other, forming a log shape.
- 7Push the rolled omelette to one side of the skillet and add more oil if necessary.
- 8Pour another portion of the egg mixture into the skillet, allowing it to flow under the rolled omelette.
- 9Cook for another 1-2 minutes, then roll the omelette again, incorporating the new layer.
- 10Repeat the process until all the egg mixture is used up, creating multiple layers in the rolled omelette.
- 11Once cooked, remove the omelette from the skillet and let it cool slightly before slicing into pieces.
Equipment
Ingredients
- ●1 bunch asparagus, trimmed
- ●2 cups mixed greens (arugula, spinach, etc.)
- ●1 orange, segmented
- ●1 grapefruit, segmented
- ●1/4 cup red onion, thinly sliced
- ●1/4 cup feta cheese, crumbled
- ●1/4 cup olive oil
- ●2 tbsp lemon juice
- ●1 tsp honey
- ●Salt and pepper to taste
Instructions
- 1Bring a pot of salted water to a boil.
- 2Add the trimmed asparagus to the boiling water and blanch for 2-3 minutes until bright green and tender-crisp.
- 3Remove the asparagus and immediately transfer to an ice bath to stop the cooking process. Drain and pat dry.
- 4In a large bowl, combine the mixed greens, orange segments, grapefruit segments, and red onion.
- 5In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to create the dressing.
- 6Add the blanched asparagus to the salad bowl and drizzle with the dressing.
- 7Toss gently to combine all ingredients.
- 8Sprinkle the crumbled feta cheese on top of the salad.
- 9Serve immediately, or chill in the refrigerator for 15-20 minutes before serving for a refreshing taste.
Equipment
Originating from China, Spring Onion Pancakes, or Scallion Pancakes, are a beloved street food known for their flaky, crispy texture and savory flavor. Traditionally enjoyed as a snack or side dish, they are often served with soy sauce for dipping. Today, they have gained international popularity, appearing in various Asian cuisines and fusion dishes around the world.
Ingredients
- ●all-purpose flour
- ●boiling water
- ●spring onions
- ●salt
- ●oil
- ●sesame oil
- ●black pepper
- ●cornstarch
Instructions
- 1Mix flour and salt in a bowl.
- 2Pour boiling water into the flour mixture gradually, stirring with chopsticks until a shaggy dough forms.
- 3Knead the dough on a floured surface until smooth, about 5 minutes.
- 4Cover the dough with a damp cloth and let it rest for 30 minutes.
- 5Divide the dough into equal portions.
- 6Roll each portion into a thin circle on a floured surface.
- 7Brush the surface with oil and sprinkle with chopped spring onions and a pinch of salt.
- 8Roll the circle into a log, then coil it into a spiral.
- 9Flatten the spiral gently with your palm, then roll it out into a pancake shape.
- 10Heat oil in a skillet over medium heat until shimmering.
- 11Cook each pancake until golden brown and crispy, about 3-4 minutes per side.
- 12Remove from skillet and drain on paper towels.
- 13Cut into wedges and serve hot.
Ingredient Alternatives
all-purpose flour
Healthier: whole wheat flour
Cheaper: bread flour
Whole wheat flour adds fiber and nutrients.
oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil is healthier with a higher smoke point.
spring onions
Healthier: chives
Cheaper: green onions
Chives provide a similar flavor with less pungency.
sesame oil
Healthier: toasted sunflower oil
Cheaper: peanut oil
Sunflower oil is lighter and less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb ground pork
- ●1 cup firm tofu, crumbled
- ●1/4 cup green onions, chopped
- ●1/4 cup breadcrumbs
- ●1 egg
- ●2 cloves garlic, minced
- ●1 tbsp soy sauce
- ●1 tsp ginger, grated
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1/4 tsp red pepper flakes (optional)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large bowl, combine the ground pork, crumbled tofu, green onions, breadcrumbs, egg, garlic, soy sauce, ginger, black pepper, salt, and red pepper flakes (if using).
- 3Mix the ingredients until well combined, but do not overmix.
- 4Form the mixture into meatballs, about 1 inch in diameter.
- 5Place the meatballs on a baking sheet lined with parchment paper.
- 6Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and golden brown.
- 7Remove from the oven and let cool slightly before serving.
- 8Serve with your choice of dipping sauce or over rice.
Equipment
Ingredients
- ●1 lb chicken breast, cut into 1-inch cubes
- ●2 tbsp soy sauce
- ●1 tbsp sesame oil
- ●1 tbsp honey
- ●1 tsp garlic powder
- ●1 tsp ginger powder
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1/2 cup sesame seeds
- ●1/2 cup chicken skin, finely chopped
- ●1 tbsp olive oil
- ●skewers (wooden or metal)
Instructions
- 1In a bowl, combine soy sauce, sesame oil, honey, garlic powder, ginger powder, black pepper, and salt to create a marinade.
- 2Add the chicken cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.
- 3Preheat the grill to medium-high heat.
- 4While the chicken is marinating, prepare the sesame chicken skin crumbs. In a skillet, heat olive oil over medium heat.
- 5Add the chopped chicken skin to the skillet and cook until crispy, about 5-7 minutes. Stir in sesame seeds and cook for an additional 2 minutes until golden brown.
- 6Remove the chicken skin crumbs from the heat and set aside.
- 7Thread the marinated chicken cubes onto skewers, leaving a little space between each piece.
- 8Place the skewers on the preheated grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
- 9Remove the skewers from the grill and let them rest for a few minutes.
- 10Serve the chicken skewers topped with the sesame chicken skin crumbs.
Equipment
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