On the sixth day of the week we rest and learn to make yo bing. Use flour and a lot of muscle. Mix warm water with the flour. Stir them together equally, and let them rest in one place for a while.
We love to eat vegetarian food. We think you will too. So we'll teach you how to make it.
PAN FRIED BOK CHOY (BAI-TSAI)
● 1 Lb. bok choy
● 4 Tsp. soy sauce (light)
● 3 Tsp, vegetable oil
● white sugar
Cut all of the bak choy into fine, long pieces. Place in cold water and wash clean. Put oil into the wok (wok: A large Chinese frying pan with a rounded bottom and a holder which is used on a regular stove burner. A frying pan can be used.) Throw the bak choy in to fry. Cook over medium heat. After a short time add soy sauce and a little cold water. Afterwards cover well and increase the heat. Cook it well, without letting it overcook. Take the bak choy out of the wok and mix with white sugar to taste. (Translator’s note: If bak choy is unavailable, chard, cabbage, or mustard green can be substituted.)
OIL CAKES (YO-BING)
● 4 cups of flour (a glutinous one is best)
● water (add salt)
● vegetable oil
Place flour in a pan. Add salted water until mixture has the consistency of the ear lobe. Knead in pan, and then let it sit for one hour. Prepare oil for deep-frying in large pan. Pinch off a handful of dough and roll it out evenly, 1/4 inch thick. Make a mixture of half oil and half flour, spread a thin layer on the dough, and then roll it up. Pinch off one-inch pieces. Hold one piece in the palm of the hand, twist it clockwise, smash it down, and roll it out again, about 1/4 inch thick. Fry on both sides until golden brown, about three minutes to a side.