Chinese Food
My favorite pancake (cabbage, chicken roll, egg filled pancake)
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Every time my father gets off work too late. Rice and steamed bread are not delicious when they are cold. So I made this cake. It can be used to roll vegetables. When it is cold, it is still delicious.
Cooking ingredients
Cooking Steps
Step1:Prepare the flour. Prepare and flour. The ratio of flour to water is about 3-2.
Step2:Put 300g powder in a large bowl.
Step3:Put in hot water. Stir with chopsticks until there is no dry powder. Leave at room temperature for about 10 minutes.
Step4:Prepare the tools for making pancakes.
Step5:Divide the wake-up dough into small dough. I divided 300g flour into 18 small dough.
Step6:Press the dough into small cakes by hand. Apply a layer of oil in the middle (a little bit, but be sure to apply the whole dough). Cover with another layer of small cakes. Press gently.
Step7:All the pancakes have been reconciled.
Step8:Roll all the small cakes with a rolling pin to the size of a hand grasping cake.
Step9:Use a small fire. When the pot is hot, put the pancakes in.
Step10:When the white pancake becomes darker, it can be turned over.
Step11:Turn it over. When most of the pancakes are inflated, they will be cooked.
Step12:A pancake can be opened. It's two pancakes. Super thin. Super delicious.
Step13:Done.
Step14:You can roll vegetables. You can make chicken rolls. You can roll out the pancakes without oil around them. Let them seal your mouth. In this way, pancakes can pour eggs into them. They become egg pancakes.
Cooking tips:My family likes to eat roughage, so I will add some roughage. Don't add too much coarse grain and flour. Too many pancakes may not be strong enough to make delicious dishes.
