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JUNE 25-29; JULY 2-6, 2014  
LOG SHEET# 2
SMITHSONIAN FOLKLIFE FESTIVAL
AUDIO/VIDEO LOG SHEET
LOGGER/VIDEOGRAPHER: Emily Newhouse Lily Zhang
MEMORY CARD NUMBER - TASCAM: CFCH18  
FILE NAME: FIVE SP_0090.wave
MEMORY CARD - ZOOM H2: 
FILE NAME:
PRESENTER: [[strikethrough]][[/strikethrough]] Qiaoyon Zhong -Interpreter. 
DATE/TIME: 6/26/14. 11:45-12:30
PROGRAM: Pancake w/ Chives Filling  
STAGE: Five Spice Kitchen
GROUP NAME:
REGION/STYLE:

[[2 columned table]]
| PERFORMER(S) | INSTRUMENT/OCCUPATION |
| --- | --- |
| Chef Yuman Zhao |   |
| Chef Peng Wang |   |

CONTENTS/NOTES (continue on back):
1. Shanghai, South Eastern China

filling{2-5}
2. Wash chives & let dry in natural air, want chives completely dry
3. Often eaten in spring when chives are most fresh
4. Stir fry eggs as part of filling
5. In summer when chives not as fresh, add more veg oil 
Add chicken broth, sesame oil to complete filling

pancake{6-8}
6. Boil water to make flour dough, add bit of salt to flour, add water
7. Cut water into flour, might want to put oil on hands so don't burn or stick, make pancake more chewy. Knead dough roll into length, pull into inch long strip, pat and roll at flat.
hold one in palm of hand, put on filling, put another on top and crimp edges (present for guests when serving) 
Brush pan with oil, bring to around 200° Celcius, put in pan, flip after 5 minutes for another 3 min
If want to deep fry, add some baking soda to dough