Chinese Food
Zhejiang meigancai pancake
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The outer layer of meigancai pancake is crispy and chewed with relish. It is a traditional snack in Zhejiang Province. I just changed the fat meat into pork puree. It's delicious. I think fat meat will be more delicious. Try again next time. -
Cooking ingredients
Cooking Steps
Step1:Cut the dried vegetables into small pieces. Soak and wash them in advance. Steam for 15 minutes in the pot. Put them in a cool place, squeeze out the water, and then chop them agai
Step2:I used pork puree. It's better to dice fat meat
Step3:Add cooking wine, raw soy sauce, old soy sauce, salt and sugar, mix well, then add some green onio
Step4:Mix the pork puree and dried vegetables together. Because the pork puree I use is dry, I add a proper amount of sesame oil. Mix well and reserve
Step5:Put flour and 10 grams of sugar in a bow
Step6:Add some water and smooth dough. After 30 minutes, divide the dough into four equal parts
Step7:Take a dough, flatten it and roll it ou
Step8:Pack in the right amount of fillin
Step9:Wrap it up like a bun. Wake up for 10 minute
Step10:Flatten the wrapped dough, roll it up and brush it with wate
Step11:Sprinkle some black sesame seed
Step12:Heat the pan. Do not refuel. Put the pancakes directly into the pan
Step13:It's golden yellow on both sides. It's OK to drum up the middle of the pancakes
Cooking tips:Cut the stuffing into pieces at the end. It won't break easily when rolling it out at the end. There are skills in making delicious dishes.
