Thursday, September 16, 2010

Scallion pancakes, take 2

Last time, it was Korean pancakes (pa jun).

This time, it's Chinese-style scallion pancakes, which take a little more assembly, but don't take eggs. Almost Bourdain has a good recipe with excellent pictures; mine didn't come out so well. The pictures, not the pancake. The pancake was great. I mixed a little rice wine vinegar, soy sauce, and sesame oil, then soaked some ginger in it, for a dipping sauce. Aw, heck, here are the pictures, what the heck.

I hope the flakiness, which I worked hard with a rolling pin to achieve, is somewhat apparent.

Now, back to reviewing for tomorrow's exam. My life is so exciting, yes, I know.

1 comment:

  1. I used this exact recipe when I decided to learn how to make them last year. Hooray hurrah.