Pancakes
By VicentaLakin
In February, the first spring, the second month of the first spring, was known as the Dragon Head, and every day the family had to eat a spring roll, a spring cake or a pizza, while eating it, with the little casseroles that were fresh on the roll, most of the northerners based on casserole. There must be fresh spinach, soybean sprouts and so forth, and pizzas and two fragrances of pork head or elbow meat, which means to bite the head of a dragon, and it's pork head and so on, in order to bless the new year. I'm making pancakes for the sake of both meaning and saving. This is as follows:
Recipe Recommendations
- fine cornmeal 150 grams
- soy noodles 50 grams
- mung bean noodles 50 grams
- wheat flour 150 grams
- qingshui 550ML
- Shredded pork belly 100 grams
- Water hair fungus silk 100 grams
- egg silk 80 grams
- bean sprouts 150 grams
- spinach section 150 grams
- Making vermicelli 100 grams
- shredded carrots 30 grams
- green onion 10 grams
- ginger 10 grams
- Shaoxing wine 10 grams
- fresh soy sauce 15 grams
- refined salt 3 grams
- white sugar 2 grams
- MSG 2 grams
- pepper appropriate amount
- cooking oil appropriate amount
- salty and fresh
- other
- ten minutes
- simple
Steps for Pancakes
1
Combination of several flours。
2
Then the surface and slurry with 30 degrees of warm water。
3
The thickness of the noodles is best in the form of a spoon, which flows out of thin silk, with a good back-up。
4
Put the cake in the hot sauce and shake it off the fire。
5
Then you pour the extra pasta back into the noodle basin, so you don't have to scratch the skin with a scratchboard。
6
The pancakes are evenly branded to the top of the face。
7
When they are branded, a pancakes can be branded in about 15-20 seconds, and it is fast enough for them to be covered with wet towels。
8
Scratch the spinach quickly so as to remove herbic acid from the spinach。
9
It's hot on the boiler, it's hot on the bottom, it's hot on the bottom, and it's hot onion, and then it's fragrance。
10
I'm not sure if it's any good。
11
A few drops of soy sauce in the pot。
12
Then salt, pepper powder, sugar and taste。
13
It's a good way to get out of the pot with a fast-fired fire。
14
Open the pancakes stand and roll it up。
15
When it's ready, it's ready to eat with porridge, and it's ready for a good meal。Pancakes Make Tips
Characteristics of Pancakes Rolled with Mixed Vegetables: beautiful in color, delicious in taste, nutritious, and quick to prepare.
Friendly Reminders:
1. Control the consistency of the batter well. If the batter is too thick, it will not spread easily and cannot be made thin; if it is too thin, it will not form properly, and if the pancake is spread too thin, it will become brittle and is not suitable for rolling with vegetables. Be sure to use fine cornmeal; if coarse cornmeal is used, the resulting pancake will be rough, brittle, and thick, so coarse cornmeal is not suitable for making pancakes.
2. The stir-fried mixed vegetables can be adjusted to your liking; you can also add segments of Chinese chives or yellow chives. You can also make the Old Beijing style "Mixed Vegetables with Egg Topping," but as I have done this before, I will not introduce it in detail here.
3. For a more refined way of eating, Han people can pair it with braised pork head meat, while Muslim friends can pair it with roasted lamb or sliced braised beef.
This seasonal spring home-cooked dish, "Pancakes Rolled with Mixed Vegetables" from Big Wok, is now complete for your reference!