Spring Onion Pan Cakes

上午把所有要事作好后，就开工煮生平第一次吃的‘葱油饼’。说真的，我不曾听过这名称，在夜市也不曾见过这小食(呵，去过的夜市也谨此一家，当然很多别的地方有在卖这里未必有，自然而然有点井底之蛙的感觉)。在一次偶然之下，网上无意中发现这新大陆，逐对这‘葱油饼’有些跃跃欲试的兴奋。

这天，把所需的材料准备好即开工咯！我家的小菜圃有种着青葱，当然成了这道食谱的其中一样材料。刚好瞄到长在一旁的韭菜，韭菜的独特香味加上青葱的味道，一定更上一层楼；所以也割了一小把韭菜。

首先把面粉和水(比例面粉：水= 2：1)和成面团，搁一旁醒面约半小时。醒面当儿，把青葱和韭菜切粒状；另芝麻油加入少许盐拌下待会儿用。把面团分成几个等份的小剂子，碾薄成舌头形状，涂上薄薄一层芝麻油及洒上青葱和韭菜粒。从面皮下方卷起至一边，形成一条长长的面条，两尾端口捏紧，在其中一边卷起至另一端，像一陀漫画里的米田x那样。用手压扁成圆状，在碾薄一些就可以准备下锅。不沾锅放入少许油，用慢火盖着锅盖煎至金黄色既可。

如果‘斋’吃葱油饼真有点不太习惯，突发奇想，把辣椒，糖，盐，醋和水煮滚，在加粟粉勾芡至浓稠。葱油饼沾着酸辣带甜的辣酱吃，赞！！大家不妨一试。

Spring Onion Pan Cakes

1. Mix the flour and water well and leave the dough for about 30 minutes
2. While waiting, dice the green onion/scallion and the chives(kucai)
3. Put in a little of salt into sesame oil and mix well
4. Divide the dough into few small pieces
5. Roll each piece into a tongue-like shape, spread some  sesame oil on the surface and sprinkle the onion and chives on the top
6. Roll it from one end to the other, which looks like a long sausage roll 
7. Roll again from one end to the other in circulation, which looks like a spiral shell
8. Flatten the 7 by hand and roll to a thinner piece using roll pin
9. Fried in a non-stick pan with a little oil, with the lid on
10. When the pan cakes are golden brown, means they are done

Sweet Sour Chili sauce 

1. Cook the water, chili,  sugar, salt and vinegar until the water is boiled
2. Mix with cornstarch (cornstarch + water) to thicken the sauce
3. Bring it to boil again and off the heat

在又搓又捏面团的时候，Baby O又怎会放过这难得的机会？当然跟我一起玩黏土那样，搓压捏滚，一会说要弄披萨，一会说要弄面包，又说弄包子，蛋糕什么的，看来他日会当一个明星厨师也说不定呢，哈哈！

Baby O wanna make his own pizza