Chinese Food
Pancakes in the countryside
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In Chinese pasta, I make pancakes the most frequently, followed by dumplings. As for steamed bread and steamed buns, because my family's preference is not high, so my enthusiasm for making them will be greatly reduced. It's this pancake. They make a pot every few days. Sometimes they come to relatives at home. They think it's delicious after eating. They will pack a bag and go back. If the quantity is small, it's not enough. This happens to be the Spring Festival holiday again. Relatives come and go to visit the Spring Festival. During this time, I will make some pancakes for them to taste. Instead of the fried fruit that the southerners often eat. Before the new year, I prepared enough ingredients. I bought a box of golden dragon fish high gluten flour. I played all kinds of pastries in my spare time in the new year. This kind of packing is especially suitable for small families to make. 500g a small bag is just ready for a meal. Independent bag is good for flour preservation. As for the stuffing of the pie, I used the plain stuffing instead of the meat stuffing this time. I was tired of the big fish and big meat in the Spring Festival. The plain stuffing is fresh and refreshing. It tastes delicious and soft
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. Soak the dried fungus in advance to make it soft. The common black fungus has a little root. It's easy to store sediment. It's better to cut off the root. Add 2G salt to flour. Stir in warm water. Knead into a smooth dough. Cover with lid or plastic wrap. Wake up for a while.
Step2:Soak the vermicelli in warm water. Soak the black fungus in soft water and then pull it up. Squeeze out the water. Wash shallot and coriander separately. Chop them. Chop agaric and vermicelli. Knock the eggs into a bowl. Mix them into egg liquid.
Step3:Pour in the oil in the hot pot, fry the egg liquid into the egg skin, quickly spread it with chopsticks, and then put it in reserve. Stir the onion in the original pot to make it fragrant. Pour in agaric and vermicelli. Stir fry for ten times.
Step4:Pour into a large basin. Pour in cilantro and chopped green onion. Mix in salt, chicken powder and sesame oil. Stir well, then the filling is ready. Take out the dough. Knead the dough on the chopping board.
Step5:Cut out several facial preparations of the same size, roll them thin with a rolling pin, put in the prepared filling, and wrap the filling up like a bun, and tighten the mouth. Seal down. Press the pancake with the palm of your hand.
Step6:Heat the pan. Pour in a little cooking oil. Put the dough in the pan and arrange it in order. Fry over medium low heat until both sides are burnt yellow.
Step7:Finished product drawin
Step8:Finished product drawin
Cooking tips:Food Tips-1. The stuffing should be blanched in advance. Pancakes don't need too long. They can be cooked out of the pot if they are burnt yellow on both sides. 2. Stuffing can be matched at will. Increase or decrease the ingredients according to family preference. There are skills in making delicious dishes.
