| How to Make Chinese Pancakes (Bing) Posted: 25 Jul 2020 05:00 PM PDT Bing, also known as a Chinese pancake, is a traditional Chinese recipe, similar to crepes or pancakes. It is commonly made of dough or 面 in Chinese and has a pancake-like consistency at the end. If this is already mouthwatering to you, be prepared to learn how to make this yummy recipe! [Edit]Ingredients [Edit]Cong You Bing - 2 cups of flour
- 1/4 teaspoon salt
- 1 cup water
- Handful of spring onions
- 1 teaspoon cooking oil
[Edit]Chunbing [Edit]Xianbing - 500g flour
- 250g meat
- 500g vegetable of your choice
- Water
- Oil
- 1 teaspoon of salt
- Pepper
- Ginger powder
- Soybean sauce
- Minced green onion
- 1 tablespoon Chinese black bean sauce
- 1/2 teaspoon Asian pepper sauce
[Edit]Making Cong You Bing[1] - Combine the ingredients for the dough (flour, salt, and cooking oil). Knead the dough until it has a soft consistency that isn't too wet.
- During this time, you can adjust the consistency, for example, by adding more oil or flour.
- Make sure you have enough dough for your desired amount and size of the pancake.
- Separate the dough into different pieces, the size that you want. If you want to make the pancake bigger, don't separate it too much, and vice versa.
- You can use a rolling pin to help with making a circle.
- Chinese Pancake is commonly made in a circle shape, but can be any shape you want!
- Add spring onions to the dough. Cut the onions into tiny chunks and sprinkle it on the bing. This gives the flavour for the cong you bing.
- The name "cong" in cong you bing actually refers to the spring onions.
- These can also be called scallions, green onions, and onions.
- You can also knead the dough again to mix the onion in.
- Fry both sides of the pancake on low-medium heat until the sides are golden brown. It typically takes 3-5 minutes per side.
- Remember to take it out before the sides get dark brown.
- Fry for a short time if you want soft pancake, and fry it for a longer time to make it crispeir.
- Serve and enjoy! It can be eaten as a casual food, but can be incorporated into formal meals as well.
[Edit]Making Chunbing [2] This type of Bing, Chinese Pancake, is commonly eaten to celebrate the start of spring, as "chun" means "spring" in Chinese. - Make the dough. To do this, mix the flour and water until they form a nice consistency. It should be soft and not sticky. Make sure you have enough dough for your desired amount.
- Usually, the best flour to water ratio is 3:2.
- It's recommended to use hot water.
- Cut the dough into pieces. Like the cong you bing, you can cut it into any shape you want, but a circle is usually preferred.
- You can also stack the pieces to form a thicker dough.
- Cook the dough in a heated pan. While doing this, flip the dough over as needed. The sides usually will have brown spots around it.
- Serve the chun bing with other savoury dishes. These can include tofu, eggs, meat, and vegetables. It's also possible to put some ingredients in on the pancake and roll it up.
- You can also spread a dip on it for extra flavour!
[Edit]Making Xianbing This recipe makes ten xianbings. - Mix 250 grams of meat and 500 grams of vegetables separately and put them into separate bowls.
- You may choose from cabbage, Chinese chives, and other vegetables.
- Sprinkle the vegetables with one teaspoon salt and season the meat with one teaspoon salt, pepper, ginger powder, and one tablespoon minced green onion, vegetable oil, and soybean sauce. You may adjust the amount according to your preferences.
- If you chose a watery vegetable such as cabbage, you need to squeeze the water out after sprinkling it with salt. Let it sit for one to two hours and squeeze the water out with your hands.
- Mix the vegetable and meat together after seasoning them and store in the refrigerator for an hour to let the seasonings flavor the mixture thoroughly.
- Make the dough (the wrapper) in the meantime by combining 500 grams of flour with enough water to knead into a soft dough. Knead until smooth.
- Depending on where you are, you will need different amounts of water. You will need, for example, more water in arid regions than in humid regions. It is all a matter of personal preference. Some people like a softer dough, while others prefer a firmer texture.
- Heat up the pan while still working on the dough. It will then be ready for you when you need to cook.
- Come back to the dough and divide it into ten equal pieces. Each dough will become a single wrapper for a single xianbing. Roll each one out into flat, round pieces, 10-centimeter in diameter.
- Scoop up some of the meat-vegetable mixture previously made onto a wrapper and close it up at the top by folding wrinkles on the top side. Flatten it lightly into a 1-centimeter thick round pad. Repeat with each wrapper.
- Depending on your xianbing skills, you may add more or less filling. Try to add only enough filling that you know you can close up. Later on, when you become more and more skilled, experiment with more filling and thinner wrappers.
- Add enough oil to cover the bottom of the pan and place the uncooked xianbings in it. Place a lid on the pan and wait for two minutes, after which you will need to flip the xianbings. It will be done when both sides are cooked golden yellow.
- You probably cannot add all the xianbings into the pan at once unless you have an extremely large pan. Feel free to cook them in different batches.
[Edit]References |
| How to Tie a Dimple Posted: 25 Jul 2020 09:00 AM PDT A tie dimple refers to the small indent in the center of a tie near the top of the knot. It adds another dimension to your outfit by giving your tie a little personality and class. A dimple can be applied to any type of necktie knot, although they tend to naturally occur with Eldridge, Capsule, and Nicky knots. To add your dimple, tie your tie the way you normally would, and stop right before you get to the part where you tighten the knot. Then, you can choose to add your dimple from the top or bottom of the knot. [Edit]Tying Your Tie - Choose your necktie and set the length before making the knot. Select the necktie you think that goes best with your outfit. Line the blade and tail up over your shoulders to set the length. Then, begin to assemble the knot. A dimple is easily added to any kind of knot, so it doesn't matter which particular knot you choose.[1]
- The blade refers to the larger piece of fabric that hangs in front. The tail is the skinnier piece of the tie that sits behind the blade.
- Stop tying the tie at the point where you're about to secure the knot. When you get to the part where you pull the blade down all the way through the knot to tighten the tie, stop. Slide the blade 3/4 of the way through the knot and gently let the tie hang. Leave at least of space between the portion of the blade looped over the knot and the top of the knot itself.[2]
- Maintain enough slack in the blade and knot to reach in between the space where the front portion of the knot covers the blade.
- Line your tie up and check the length before adding the dimple. Make sure that the knot is assembled perfectly and that the blade is at the perfect length before proceeding. The bottom of the blade should rest over your belt buckle, so if there is of space remaining between the top of the blade and the knot, your blade should be hanging roughly above the belt buckle.[3]
- You cannot add a dimple after tightening your necktie, and the dimple won't look nearly as good if you loosen the knot after adding it to adjust the length of your tie.
- If you need to reassemble the knot or adjust the length, repeat these steps to create a new knot.
[Edit]Folding the Dimple from Above - Slide your thumbs under the loop on top of the knot. Insert your thumbs underneath the portion of the blade that is loosely sticking out the top of the knot. Orient your palms to face up so that you're holding the loop with the pads of your thumbs. Keep your hands as symmetrical as possible for an even dimple.[4]
- Folding the dimple from above is a little easier than adding it from below, but you have less control over the size of the dimple.
- Pinch the fabric inwards using both index fingers. Slide your index fingers over your thumbs and pinch them inwards to add a seam to the loop. Transfer your grip on the loop to your nondominant hand and hold the loop in place.[5]
- You don't need to squeeze hard to hold the dimple in place.
- Slide the blade down through the knot. Grab the blade just underneath the knot with your dominant hand. Maintain the dimple with your nondominant hand. Slowly pull the blade down to tighten your knot.[6]
- Secure the dimple by sliding it through the back of the knot. While you're pulling the blade down to tighten it, maintain the dimple with your nondominant hand. Slide the dimple through the front of the knot. The dimple will slide behind the front of the knot and emerge underneath it. Pull the blade all the way through to tighten your tie and secure the dimple.[7]
- The dimple should sit in the middle of your tie. If it isn't, you may be able to adjust the tie by pulling the indentation in the dimple to the left or the right.
[Edit]Adding the Dimple from Below - Pinch the center of the blade just below the knot with your index finger. Grab the edges of your blade just beneath the loose knot. Use your index finger to apply pressure to the center of the fabric and add your dimple. Hold the fabric in place with your thumb and middle finger while maintaining the dimple with the index finger on the same hand.[8]
- Some people use their nondominant hand to do this while other people prefer their dominant hand. Do whatever feels most comfortable to you.
- Adding the dimple from below requires a little more dexterity, but you have more control over the location and the size of the dimple.
- Grip the sides of the knot gently with your other hand. Use your free hand to grab the edges of the knot by the bottom edge of the fabric. Do not squeeze or pull on the knot—the goal here is to simply stabilize it while you tighten your tie.[9]
- Most people naturally squeeze the knot a little when they normally their tie. Resist the urge to do this, since the dimple will be harder to hold in place if you don't leave yourself some room inside of the knot.
- Pull the blade down . Begin pulling the blade down to tighten your tie using whatever hand you're holding the dimple with. After pulling the tie down , slide your index finger up towards the knot to move the dimple upwards.[10]
- Tighten your tie slowly while sliding the dimple up the blade. Use your other hand to brace the knot and keep the shape of your tie. Continue pulling the blade down and sliding the dimple up until your tie is tight.[11]
- If the angle of the dimple looks a little off, gently tug the fabric under your knot to adjust the shape of your dimple.
- Whether you add your dimple above or below the knot is really a matter of personal preference. Try it both ways to figure out what feels right to you.
[Edit]References |
| How to Roast Garlic Posted: 25 Jul 2020 01:00 AM PDT Roasted garlic, which is less bitter than raw garlic, is a deliciously fragrant addition to any dish. Wrap a whole head in foil to roast it in the oven or, if you want a faster option, toss pre-peeled cloves in a skillet with olive oil. When you're finished, use your garlic in sauces, soups, and dips to make them even more flavorful. [Edit]Ingredients [Edit]Oven-Roasted Garlic - 1 head of garlic
- of olive oil
[Edit]Stove-Roasted Garlic - 25 to 30 peeled cloves of garlic
- of olive oil
[Edit]Making Oven-Roasted Garlic in the Oven - Preheat the oven to . An oven usually takes about 20 to 30 minutes to heat up. Turn it on while you prepare the garlic so it's at the right temperature when you're ready to put the garlic in.[1]
- To speed up the preheating, you can set the oven to the broil setting first, which uses the top burner inside the oven to create direct, intense heat. Turn the oven to the correct temperature before you cook your garlic.
- Peel off the papery layer of the garlic, leaving the skin intact. Garlic cloves have very thin outer layers that are a texture similar to tissue paper. Gently remove these layers with your hands, stopping when you reach the skin of the cloves.[2]
- If you also peel off the skin, the head will fall apart. Leave the skin on so the garlic stays intact.
- Cut about off the top of the head. Use a sharp paring knife to slice cleanly through the garlic on a cutting board. Trim off just enough that the cloves are exposed.[3]
- If you don't see the tops of the cloves, cut off another . Continue trimming until the cloves are visible.
- Set the head on a piece of aluminum foil that's big enough to cover it. Tear off a sheet of foil and smooth it out on a flat surface. Center the head of garlic on top, with the exposed cloves facing up.
- You can tear pieces from a roll of foil or use precut sheets of aluminum foil, which are found at most kitchen stores or from an online retailer.
- Drizzle of olive oil over the top of the head. Be sure to sprinkle oil on each of the exposed cloves, so they can soak up the flavor and moisture. Move your hand back and forth above the head as you drizzle the oil to avoid pouring too much in 1 section.[4]
- For more control when applying the olive oil, attach an oil pourer onto the open end of your bottle.
- You can substitute any type of cooking oil for the olive oil, based on your taste preferences.
- If you want to season your garlic, sprinkle on sea salt or the spices of your choice after drizzling the oil.
- Wrap the head in aluminum foil. With the garlic in the middle of the sheet, pull the foil up snugly around the sides of the head. Then crimp the edges of the foil together in the center, checking to make sure there are no gaps where the garlic is exposed. Cover the head completely.[5]
- If you accidentally rip or puncture the foil when you're folding it, start over with a fresh sheet so there are no holes.
- Place the wrapped head in the oven to roast for 40 minutes. Set the foil directly on the oven rack so that the folded edge at the top of the head is pointing up. The best spot for the garlic is the middle rack, where the hot air can circulate around the entire head, allowing it to cook evenly.[6]
- Use a kitchen timer or the clock app on your phone to keep track of the time.
- You can also place the wrapped garlic on a baking sheet or in the cup of a muffin tin before putting it in the oven. This will prevent any oil from leaking onto the bottom of your oven.
- Check to see if the garlic is soft by poking it with a knife. After 40 minutes are up, unwrap the garlic and gently stick the pointed tip of your knife into the head. If it sinks in easily, the garlic is finished roasting. If it's still slightly hard, rewrap the garlic and let it cook for 10 minutes before checking it again.[7]
- Larger heads of garlic will take longer to roast.
- Continue checking the garlic every 10 minutes after the 40-minute mark.
- Remove the garlic from the oven and let it cool for 5 minutes. Set the garlic on a hot pad on the kitchen counter. When you're ready to eat it, simply peel off a clove or use a knife to cut it away from the head.[8]
- To store any leftover garlic, place it in an airtight container and keep it in the refrigerator for up to 2 weeks. You can also set the container in the freezer, where the garlic will last up to 3 months.
[Edit]Making Stove-Roasted Garlic - Place of olive oil and 25 to 30 garlic cloves in a skillet. Pour the oil into the bottom of a skillet, then sprinkle in the cloves. Spread them evenly around the pan so they aren't all clumped together in 1 area.[9]
- Don't overcrowd the pan. The cloves shouldn't overlap or form more than 1 layer on the bottom of the pan.
- You can use pre-peeled cloves or buy a head and peel the cloves yourself.
- Heat the skillet over medium heat until the oil starts to sizzle. This will take about 2 to 3 minutes. Watch the skillet closely for the first sign of bubbling around the cloves.[10]
- If you're using a stove with 9 settings, medium heat will be anywhere from 4 to 6.
- Don't leave the kitchen. If the cloves sit in the sizzling oil for too long, they'll fry instead of roast.
- Reduce the heat to low and let the garlic cook for 20 to 30 minutes. As soon as you notice the oil sizzling, turn down the heat on the stove. Leave the cloves to roast and soften in the oil.[11]
- To monitor the time, use the clock app on your phone or set a kitchen timer.
- You can stir the cloves occasionally while they cook to ensure they're coated in oil and cooking evenly.
- Remove the cloves from the oil and let them cool before eating. Use a slotted spoon to take the cloves out of the skillet. If you're eating the garlic right away, wait 3 to 5 minutes for them to cool off.[12]
- If you aren't using the garlic immediately, or if you have leftovers, you can store it in an airtight container in the refrigerator for up to 2 weeks. You can also freeze it for up to 3 months.
[Edit]Things You'll Need [Edit]Oven-Roasted Garlic - Cutting board
- Knife
- Aluminum foil
- Airtight container (optional)
- Baking sheet (optional)
[Edit]Stove-Roasted Garlic - Skillet
- Spoon for stirring
- Slotted spoon
- Airtight container (optional)
[Edit]Related wikiHows [Edit]References [Edit]Quick Summary |
No comments:
Post a Comment