{"id":20327,"date":"2020-03-05T18:02:05","date_gmt":"2020-03-05T18:02:05","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/deep-fried-cake-with-scallion\/"},"modified":"2020-03-05T18:02:05","modified_gmt":"2020-03-05T18:02:05","slug":"deep-fried-cake-with-scallion","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/fr\/deep-fried-cake-with-scallion\/","title":{"rendered":"Deep-fried Cake with Scallion"},"content":{"rendered":"<p>  \tIngredients:<br \/>  \t500 grams (1.1 lb) wheat flour<br \/>  \t100 grams (8 tbsp) cooking oil<br \/>  \t40 grams (1 1\/3 oz) finely cut scallions<br \/>  \t5 grams (5\/6 tsp) salt<br \/>  \t3 grams (3\/4 tsp) MSG<br \/>  \tDirections:<\/p>\n<p>  \t1. Mix the flour with 200 g (2\/5 cup) of hot water and press the dough into a thin square shape. Apply a thin level of oil evenly, sprinkle the scallions, salt and MSG. Roll it up and cut into 20 small pieces. Put them on their sides and press to round shapes 5 cm (2 inches) in diameter.<\/p>\n<p>  \t2. Add the cooking oil and heat to 110-135:C (230-275:F). Put in the cakes and deep-fry till they are golden brown on both sides.<\/p>\n<p>  \tFeatures: Crispy outside and soft inside.<br \/>  \tTaste: With a strong taste of scallions.&nbsp;<\/p>\n<div class=\"chine-tie-zi-nei-rong-zhi-hou\" id=\"chine-1662848963\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-1889418300638825\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-1889418300638825\" \ndata-ad-slot=\"7273022922\" \ndata-ad-layout-key=\"-gw-3+1f-3d+2z\"\ndata-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Ingredients:<br \/>\n  \t500 grams (1.1 lb) wheat flour<br \/>\n  \t100 grams (8 tbsp) cooking oil<br \/>\n  \t40 grams (1 1\/3 oz) finely cut scallions<br \/>\n  \t5 grams (5\/6 tsp) salt<br \/>\n  \t3 grams (3\/4 tsp) MSG<br \/>\n  \tDirections:<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[9,2859],"tags":[],"class_list":["post-20327","post","type-post","status-publish","format-standard","hentry","category-chinese-culture","category-chinese-food"],"views":251,"_links":{"self":[{"href":"https:\/\/chinesemoment.com\/fr\/wp-json\/wp\/v2\/posts\/20327","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chinesemoment.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chinesemoment.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/fr\/wp-json\/wp\/v2\/comments?post=20327"}],"version-history":[{"count":0,"href":"https:\/\/chinesemoment.com\/fr\/wp-json\/wp\/v2\/posts\/20327\/revisions"}],"wp:attachment":[{"href":"https:\/\/chinesemoment.com\/fr\/wp-json\/wp\/v2\/media?parent=20327"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chinesemoment.com\/fr\/wp-json\/wp\/v2\/categories?post=20327"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chinesemoment.com\/fr\/wp-json\/wp\/v2\/tags?post=20327"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}