Mandarin pancakes ????????
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Chinese Pancakes in Sichuan style- 四川锅贴儿
I have been eating those Sichuan style pancakes growing up in Sichuan, in other regions of China Guo Tie means pan fried dumplings. But in Sichuan we call this Guo tie, also we eat this with congee. I make this for breakfast for my kids a lot at home, you can eat this alone or wrap with meat or vegetables.
Ingredients:
2 eggs
1/2 cup milk ( Traditionally only use water in Sichuan, milk adds a lot more flavor)
1/2 cup water
1 cup AP flour
3 tbsp sugar
Pan fry with cooking oil, I usually use canola oil.
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Peking Duck Part Three: Homemade Peking Duck Wrapper Recipe
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As I promised in my Peking duck video, today we are making duck wrapper. You can buy these in almost any Asian market. Just go to the frozen department and you will find it. This video is for those who can't find Peking duck wrapper. It is very simple but takes time to make.
???? PRINTABLE RECIPE - check back later
PREVIEW VIDEO LINKS
- Authentic Peking Duck Recipe [北京烤鸭]:
- Peking Duck Part One: How To Butcher and Clean a Duck [北京烤鸭的宰杀与处理]:
INGREDIENT LIST:
- 320 grams of all-purpose flour
- 180 grams of hot water
- 1/3 tsp of salt
INSTRUCTION
Dissolve 1/3 tsp of salt in 180 grams of hot water. Slowly pour it into the flour. In the same time, use chopsticks to stir it. The flour is still very hot so we will cover it with a plastic film and let it sit for 10 minutes to cool down.
This is 10 minutes later. Start gathering all the flour. Try to make a dough. Knead it for about 5 minutes to get a smooth dough.
Cover it and let it sit for 30 minutes.
Coat your finger with a layer of flour. Poke a hole in the middle of the dough. Keep stretching this dough and make it into a big ring.
Once it is big enough, cut it open in the middle. Then you have 2 even long strips. Divide them into 32 even pieces. Sprinkle some flour so they don't stick together. flatten them one by one.
take one piece of the dough. Start rolling it into a round wrapper. Once you finished all of them. pile 8 pieces wrapper together and apply oil in between each layer.
Roll 8 pieces of wrapper together. In this way, you can get many thin wrappers in one roll and it saves you time.
Once you roll it into 5-6 inches across. Place it on a plate. Put it above boiling water and steam this on high heat for 15 minutes.
Take it out. Normally, the first layer will be mushy because it catches all the steam that dropped down from the lid. We gonna take that off. Then you can split all the wrappers while they are still hot. Your hands might be burning a little bit but do not wait for them to cool down or else it will be almost impossible to split them.
Use a small round lid to make a mark with and use scissors to cut all the wrappers into round shape.
The classic way to use it is to serve it right next to the Peking duck. If you are not going to serve it immediately, put it in a plastic bag so it doesn't dry out or you can freeze it. whenever you want to use it again, don't need to defrost, just directly steam it on high heat for 20 minutes and you are good to go.
A SPECIAL ANNOUNCEMENT:
A lot of you have been asking about my wok. It is a cast iron wok that has hammer marks- it’s a really beautiful pattern. I love it so much that I use it in most of my videos. It cooks the food evenly and is non-stick if you season it well. It can serve you for the rest of your life and you can pass on to the next generation. I decided to make it as my first product. I will update more information in my following videos.
If you are interested in buying it, please email me at soupeduprecipes@gmail.com with the subject title “WOK”. I will have an amount reserved for you at a large discount when it is ready. That's my way of saying thanks for watching and will hopefully encourage you to cook more of my recipes! Hoping for a August AMAZON product launch. please email soon to get on the list, so I can prepare everything well.
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Crispy Duck Pancakes with Hoisin Sauce Recipe
Simple hoisin duck recipe, made with crispy skin duck breast and hoisin sauce. Served with Chinese pancake, shredded cucumber, and spring onions. Learn how to make delicious hoisin duck wrap with our simple tips and trick!
Full Printable Recipe ▶
Ingredients
▢2 Duck Breast About 150g/5.3oz each breast ( Boneless, skin-on )
▢1 tsp Salt Sea salt or regular salt
▢½ tsp Black pepper Freshly ground
Hoisin Sauce
▢2 tbsp Hoisin sauce Or sweet bean sauce
▢1 tbsp Honey or sugar
▢1 tbsp Light soy sauce
▢1 tsp Dark soy sauce
▢1 tsp Sesame oil
▢1 tsp Ginger Finely grated
▢2 tsp Garlic Finely grated
To Serve
▢Chinese Pancakes Or plain rice
▢Spring Onion Shredded
▢Cucumber Cut into matchsticks
Instructions
Remove excess fat from the duck breast, pat dry with paper towel. Score the skin lightly and season both sides with salt and pepper. Preheat the oven into 200°C ( 400°F/ Gas 6 ).
Place the duck skin-side down on the pan, then turn on the heat into low-medium and let the fat renders out.
Place the duck breast skin-side down on the baking tray, bake in the preheated oven for 6-10 minutes
Remove the breast from the tray/pan. Let it sit for 6-8 minutes and slice with sharp knife into thin/medium slices.
To make hoisin sauce
Heat the small saucepan into low heat, add sesame oil and follow with the garlic and stir for few seconds, then add the ginger stir for few seconds.
Add hoisin sauce, honey, dark soy sauce and light soy sauce. Simmer and reduce the sauce until the sauce become thick.
How to serve
To serve with Chinese pancakes, spread hoisin sauce over the pancake place the duck slices, spring onions, and cucumber strips. then wrap it into a roll.
#duckpancakes #chineserecipes #duckrecipes
How to Make Mandarin Pancakes. Authentic Mandarin pancake recipe - quick and easy at home.
Mandarin pancakes are traditionally served with duck, but they are great with anything. Slightly chewy, infused with the flavor of roasted sesame, Mandarin pancakes are quick and easy to make at home.
For the full printable recipe, please visit
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Ingredients
450g Strong white flour
300ml Boiling water
5ml Vegetable oil
Roasted Sesame oil for brushing
Instructions
To start, place the flour in a large mixing bowl, make a well in the center and pour in the boiling water and the oil.
Using a wooden paddle stir until the water is absorbed. Using your hands, knead the dough in the bowl until it comes together as a single mass.
Cover the bowl with a damp tea towel, or a plate and allow this to stand for 30 minutes.
Turn the dough out onto your work surface and knead for 8 minutes until the dough is very smooth and elastic. Do not add extra flour during this process..... any stick will subside as you knead.
Roll the dough into a sausage and divide this in 3. Roll each third into s sausage and divide each one into 8 pieces..... giving you a total of 24 pcs.
Take 2 pieces, roll them into balls, then flatten them into discs 70mm or just less then 3 inches in diameter. Brush one disc with a light coating of roasted sesame oil, then place the other disc on top of this.
Using your rolling pin, roll this out to a diameter of 150mm, or 6 inches.Repeat this until all 12 pairs are done.
Heat your pan over medium high heat and dryfry the pancakes for 60 seconds per side..... they will be spotted.... if they spots are too dark your pan is too hot.... if too light, too cold.
As the second pancake completes cooking, the first pancake will be cool enough to separate. Gently peel the halves away from one another.
Repeat until all of the pairs are cooked - serve immediately.
These can be stored in an airtight container in your refrigerator, and also freeze quite well using cling wrap to separate the pancakes.
How to make Mandarin Pancakes
Mandarin Pancakes
425 g Plain Flour
A pinch of Sea Salt
300 ml Boiling Water
1 tsp Peanut Oil
Roasted Sesame Oil
For more info :