Must I add 薑蓉 or 蔥油 to taste onion or scallion in pancakes?
I tried to make these Chinese green onion mini pancakes. I pretermitted the shrimp. But unlike those cooked by Northern Chinese restaurant, I couldn't taste onion or scallion. For onion and scallion flavor, must I add 蔥油 (Onion oil) or 薑蓉 (Ginger scallion sauce)? The recipe below doesn't call for them.
Canadian Living: Fish & Seafood (2016). p 11.
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