https://www.azurestandard.com/shop/brand/azure-market-organics/1228
https://www.azurestandard.com/shop/product/food/grains/wheat/soft-white-wheat-berries/soft-white-wheat-organic/11650?package=GR066
https://www.world-grain.com/articles/10813-milling-operations-using-solar-power-to-make-flour
Cotixan Mexican Food
台灣蔥油餅（cong you bing，蔥油餅）是美味的平底鍋煎餅，其特點是外皮酥脆、片狀，層層柔軟、耐嚼，裡面充滿了蔥。它們是台灣的一種主要街頭食品，通常用雞蛋、起司或醬汁調味，是將麵團與油和蔥捲成捲製成的。
台灣蔥油餅的主要特色：
「熱水麵團」通常用於產生耐嚼的質地。將麵團擀成薄薄的長方形，刷上油（或面油麵糊），裹上蔥花，捲成圓木，捲成蝸牛形狀，然後再次擀平，然後煎。
食用： 通常搭配醬油、辣椒醬，或配上煎蛋（稱為蛋餅）、起司或牛肉片。
Key Aspects of Taiwanese Scallion Pancakes:
Layers and Texture: Unlike thinner pancakes, these are rolled, coiled, and flattened to create numerous delicate, thin, savory layers.
Ingredients: Primarily all-purpose flour, hot water (for a flexible dough), oil (or lard), plentiful chopped scallions, and salt.
Method:
A "hot water dough" is common to create a chewy texture. The dough is rolled into a thin rectangle, brushed with oil (or a flour-oil roux), covered in scallions, rolled into a log, coiled into a snail shape, and then rolled out again before pan-frying.
Serving: Often served with soy sauce, chili paste, or topped with a fried egg (known as Dan Bing), cheese, or sliced beef.
