盈盈小築
我享受烹調出記憶中的家鄉菜，歡欣能做出不同文化背景親人記憶中的滋味，更享受以文字的方式紓解羈旅異鄉的愁懷，拾掇文化與精神的饗宴
我家後院種有一小片的青蔥，大約有五六年了。每年夏天我隻剪綠色部分用，它就一直長，一整個夏天都有足夠的青蔥供應。秋天入冬前我收完最後一茬就會施一次肥。第二年春天它又竄出來，肥肥美美地供應一個春夏。實在是個不費心思又實用的種植物。
周末我收了一把細細切成蔥花，加上自己熬的豬油做了這款迷你蔥油餅給俊寶貼秋膘。小子很喜歡，吃了三塊呢！
I have a small patch of Spring onion planted in my raised bed, it has been almost 6 years, I never uproot them, I will cut only the green parts for cooking and it never failed to regrow throughout summer. They go into hibernation during the winter months and if I fertilize it well, it will come back stronger and thicker than before!
Last weekend I harvest a bunch of the spring onion and make this mini pancakes for lunch, it is crunchy on the outside and soft in the inside, we all savoured it well.
青蔥一大把 （隻取綠色部分）
Ingredients：（Yield 12 pieces of 3-inches pancakes）
1.5 cups/200 gm All Purpose Flour
1/4 tsp salt
1/3 cup piping hot water
1/4-1/3 cup of room temperature water （depending on the flour and humidity level)
1 bunch spring onion（Use only the green part）
For Oil-mixed paste：
1/2 tsp salt
1/4 cup/ 60 ml Lard/Vegetable oil
1/4 tsp Sichuan pepper powder
a pinch of Chinese Five Spice Or Pepper powder
1 tbsp all purpose flour
2. 把豬油，五香粉，花椒粉和一大勺麵粉和食鹽混勻拌成油酥。我手邊剛好有一點自製的紅蔥酥，順手也加進去拌了，更香。
6. 熱上一口平底鍋，取2-3個蔥油餅團，擺到鍋裏，中火烙10-15秒，翻麵後用個平鏟壓平，我用了印度人做麵餅專用的木製壓器。再翻麵繼續壓平，壓成大約5mm厚，3寸大小的餅，中火兩麵煎成金黃色即可。
1. Mix the all purpose flour with salt, using a spatula or a pair of chopstick, slowly mix the hot water into the flour until the flour becomes flaky, add room temperature water slowly to form a very soft ball. It should feel like the softness of your earlobe when pressed. Leave the dough aside to rest for 10-15 minutes, cover with a wet towel or cling paper.
2. Mix 1 tbsp of all purpose flour，sichuan pepper powder and five spice with Lard/vegetable oil and salt to form a runny paste. I had some fried shallot at hand, so I threw it in too. It gives very good fragrance.
Note: it is important to spin the water out of spring onion, to prevent breakage.
4. Spread some vegetable oil on working surface and on hands. Divide dough into 12 equal parts, roll it out into a oblong shape, around 1 mm in thickness.
5. Spread a thin layer of oil-flour mixture (around 1 tsp) over the sheet, leaving 1 inch space at all corners, sprinkle as much chopped spring onion as you can handle.
6. Carefully roll the sheet starting from the top to form a long strip. Rolled the strip up to shape like a spiral shell, tucked the end underneath. Leave the spiral shells to rest for another 20-30 minutes.
Note：You can make these doughs in bulk, it stays well in the fridge for 2-3 days and up to a month in the freezer, just defrost/thaw the dough one night before you want to fry it.
7. Heat up a skillet at medium heat, place the pancakes on skillet and cook for 10-15 seconds, flipped it over, with the help of a flat spatula or Roti/wooden presser, press hard to flatten the pancake, flipped to another side and press to flatten the pancake until it is about 5mm in thickness and the size of 3 inches in diameter.
8. Cook the pancake until both sides golden in color and crispy. Serve warm.
