How To Make Scallion Brushes Recipes

SCALLION-SESAME PINWHEELS

Steps:

• Unroll one 13.8-ounce tube pizza dough on an oiled baking sheet. Brush with sesame oil, then sprinkle with 3 chopped scallions and 2 tablespoons toasted sesame seeds; press into the dough and season with salt and pepper. Drizzle with 2 teaspoons chili oil. Roll up from the short side and cut into 8 rounds. Turn cut-side up and gently press down. Bake at 400 degrees F until golden brown, 15 to 20 minutes.

GRILLED SCALLION SKEWERS

Steps:

• Preheat the grill or a grill pan.
• Cut the roots and tops off of the scallions so you have the bulb plus 1-inch of the green left. Reserve the scallion tops for future use.
• Make a few slices into the green part of the scallion so it sprays out a little. Thread the scallions onto the skewers, brush with oil, and grill over a medium heat for about 10 minutes, turning once or twice.

HOW TO MAKE SCALLION BRUSHES

Steps:

• How to Make Scallion BrushesCut the roots and green tops off 16 scallions, reserving the latter for crêpes. You want to wind up with 3-inch pieces of scallion white. Make a series of 1-inch lengthwise cuts in each end, gradually rotating the scallion, to form the individual "bristles" of the brush. Soak the scallions in a bowl of ice water for a couple of hours to curl the ends of the brushes.

CHINESE SCALLION PANCAKES

Steps:

• Mix flour and 1 teaspoon salt together in a large bowl; pour in boiling water and quickly mix together until water is absorbed. Work cold water, about 1 tablespoon at a time, into flour mixture just until dough forms. Knead dough for 10 minutes. Cover bowl with a damp cloth and let dough rest for 40 minutes.
• Turn dough onto a lightly floured work surface; divide into 4 equal pieces.
• Roll 1 piece of dough into a large thin round; brush the top with vegetable oil and sprinkle with about 1/2 teaspoon salt and 1/4 the green onions. Pick up 1 end of the round and roll dough around green onions into a long scroll-shape. Take 1 scroll end and roll dough into a disk. Repeat with remaining dough, letting each disk rest for 10 minutes.
• Heat about 1 tablespoon vegetable oil in a skillet over medium-low heat. Place 1 disk on a floured surface and roll into a 1/2-inch thick round; cook in the hot oil until golden brown, 2 to 3 minutes per side. Repeat with remaining disks.

CRISPY SCALLION PANCAKES

Steps:

• Mix flour and salt in a bowl. Pour in boiling water slowly, while mixing with a fork, until all the water is absorbed. Pour in cold water and mix with your hands until the flour has been incorporated. Turn out mixture onto a clean surface and knead until smooth, about 5 minutes. Cover dough with a piece of plastic wrap and let it rest for 20 minutes.
• Divide dough into 4 equal pieces. Lightly grease your work surface. Working with 1 piece at a time, roll out dough into a thin rectangle. Brush with melted chicken fat and sprinkle with 1/4 cup scallions. Starting on the long edge, roll dough into a rope. Roll the rope into a coil and tuck the end underneath. Press down with your hand to flatten slightly, and set aside. Repeat with the remaining dough and scallions.
• Lightly grease your work surface to prevent sticking. Roll each dough coil into a circle, about 7 inches in diameter.
• Heat a cast iron skillet over medium-high heat and add enough vegetable oil to cover the surface of the pan. Add 1 pancake to the hot oil and fry for 1 minute. Flip and fry for 1 more minute on the other side. Continue to cook, flipping regularly, until each side is evenly browned, pressing down with a spatula if necessary to ensure even browning. Remove to a cutting board to cool. Repeat with the remaining pancakes. Serve warm.

SCALLION BISCUITS

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Whisk together flour, baking powder and salt. Blend in butter with your fingertips until mixture resembles coarse meal.
• Add scallions and ¾ cup milk and stir with a fork just until a dough forms.
• Turn out dough onto a lightly floured surface and knead 6-8 times, then pat into an 8-inch square (1/2"-thick).
• Cut into 16 (2-inch) squares and transfer to a buttered baking sheet, (or baking stone with a little cornmeal sprinkled on it) about 1 ½ inches apart.
• Brush with remaining tablespoon milk, then bake until golden, 12 to 15 minutes. (13 worked in my oven).