Teach you how to make twenty kinds of pancakes "No need to leave dough"

Scallion pancakes:

Ingredients:

Four 150 grams, appropriate amounts of chopped green onion, chicken powder, salt, and sesame seeds;

Method:

1. Add an appropriate amount of salt and chicken powder to the flour, mix well, then add an appropriate amount of warm water and knead into Cover the dough with plastic wrap and let it sit for 20 minutes; wash the green onions and cut into chopped green onions

2. Knead the dough into strips and divide it into 4 small pieces

3. Roll the dough into a thin slice of about 0.3 cm, brush with a layer of oil, and sprinkle with chopped green onion

4. Then roll up the dough along the long edge and knead it into a long and thin strip

< p>5. Roll up the two ends of the long strip towards the middle to form two dough rolls

6. Overlap the two dough rolls and press them slightly with your hands

7. Then use a rolling pin to roll it into a round cake about 0.5 cm thick

8. Dip both sides of the round cake with sesame seeds; 9. Put oil in the pan, add green onion cake, < /p>

Fry over low heat until browned on one side, then turn over and fry until golden brown and cooked through.

Pocket cake:

Ingredients:

200 grams of flour

Method:

1. Add appropriate amount of warm water to the flour, fully knead into a smooth dough, cover with plastic wrap and leave for 20 minutes

2. Knead the dough into strips, and then divide it into small pieces weighing about 50 grams

3. Flatten the small pieces with your hands, and then use a rolling pin to roll them into about 0.2 cm Thick dough

4. Take a piece of rolled dough, use a small brush to brush oil in the middle of the dough, brush the edges with water, then cover it with another piece of dough and press the edges tightly , the pocket cake dough is ready; use the same method to finish the remaining dough

5. Put oil in the pan, add the pocket cake dough, and fry it until brown on one side Turn over and fry until golden brown on both sides. Take it out when the center bulges. Cut into two pocket pancakes from the middle and add the fried fillings.

Pumpkin and egg pancakes:

Ingredients:

350 grams of pumpkin, 100 grams of flour, 50 grams of glutinous rice flour, 2 eggs, about 150 ml of water, appropriate amount of ginger and green onions;

Method:

1. Peel and flesh the pumpkin, wash and cut into pieces, cut the green onions into flowers, and cut the ginger into pieces; beat the eggs into egg liquid

2. Cut the pumpkin into pieces, Put the minced ginger and chopped green onion into a large bowl, pour in the flour and glutinous rice flour, add a little salt (you can add sugar according to your preference), pour in the egg liquid, add about 150 ml of water, and mix thoroughly to form a batter;

3. Put oil in the pan, pour half of the batter into the pan, cover the pan, fry over low heat until it is set, then turn it over, and finally fry until both sides are golden brown and the middle is cooked, take it out of the pan and cut into pieces. Put it on a plate and fry the remaining half of the batter in the same way.

Cabbage and shrimp skin cake:

Main ingredients:

200 grams of flour, 250 grams of cabbage, appropriate amount of shrimp skin

Ingredients:< /p>

Appropriate amounts of cooking wine, ginger, garlic, green onions and chicken essence;

Method:

1. Wash and chop the cabbage, add appropriate amount of salt, mix well and marinate After cooking for 10 minutes, squeeze out the excess water in the cabbage; wash and drain the dried shrimps; mince the ginger and garlic, and cut the green onions into slices

2. Heat oil in a pan, add the dried shrimps, and stir-fry them over low heat When it turns slightly brown, add two small spoons of cooking wine and stir-fry evenly, scoop out and set aside

3. Add the fried shrimp skin, minced ginger, garlic, and chopped green onion to the pickled cabbage, and then add an appropriate amount of chicken essence and sesame oil, mix well and set aside;

Sweet corn cake:

Ingredients:

150g glutinous rice flour, 50g corn flour, 1 tender corn each, appropriate amount of sugar (the amount should be adjusted according to personal taste)

Method:

1. Cook the tender corn first, let it cool and then peel it into grains

2 .Put the glutinous rice flour, corn flour, cooked corn kernels, and white sugar into a large container;

3. Add an appropriate amount of warm water and knead into a dough (this process is very easy!);

4. Roll the dough into long strips and then divide it into small pieces (I didn’t divide it because I was lazy, so I just broke off a small piece from the dough, made it into a round shape and then flattened it. However, the resulting pancake seemed to be quite big. It’s almost the same!), make the small dough into a round shape and flatten it with your hands to make a tortilla dough;

5. Put oil in the pan, add the tortilla dough, and turn to low heat. Fry until both sides are golden brown and serve.

Jingdong Meatloaf

Ingredients:

300g flour, 250g beef, 50g green onions

Ingredients: one egg, Add appropriate amounts of pepper, ginger, light soy sauce, starch, cooking wine, and sesame oil;

Method:

1. Wash the beef and chop into minced meat, chop green onions, and chop ginger into pieces.

2. Add a little starch to the ground beef and mix well, then add a spoonful of cooking oil, an appropriate amount of salt, pepper, light soy sauce, cooking wine, sesame oil, beat in an egg, and stir in one direction Stirring:

3. Add green onion and ginger, continue to mix in one direction, cover with plastic wrap and marinate for 30 minutes;

Preparation of dough and meatloaf:

1. Add an appropriate amount of warm water to the flour, knead it into a smooth dough, cover it with plastic wrap and let it rest for 20 minutes

2. Knead the rested dough into a long strip, and then divide it into four small pieces.

3. Make the small dough into a round shape, flatten it with your hands, and then roll it into large slices

4. Cut the dough from the center of the circle to the edge of the dough. Cut the dough in half

5. Evenly coat three-quarters of the dough with the marinated meat filling, being careful not to coat the edges of the dough

6. Fold the dough coated with meat filling upwards, then fold it to the right, and finally fold the remaining part upwards and press the edges tightly with your hands

7. Put oil in the pan and put the folded After the meatloaf is ready, cover the pot and fry over low heat until both sides are golden brown and the middle is cooked. Cut it into the size you like when eating.

Carrot and bean paste pancakes:

Ingredients:

250g carrots, 120g flour, 50g corn flour, 50g glutinous rice flour, appropriate amounts of red bean paste and cooked white sesame seeds

Method:

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1. Wash, peel and steam the carrots, take them out and put them into a basin and mash them into a puree with a rolling pin

2. Put the flour, corn flour and glutinous rice flour into the carrot puree and knead it Form into a smooth dough and let it rest for 20 minutes;

3. Knead the dough into long strips and divide it into small pieces weighing about 30 grams

4. Flatten the small pieces , use your hands to knead the dough into a thin edge and thick middle

5. Add an appropriate amount of bean paste filling, and slowly pinch the dough together with the tiger's mouth

6. Place it on the chopping board with the seam facing down. Flatten it into a small round cake with your hands

7. Sprinkle a layer of cooked sesame seeds evenly on the chopping board, place the small round cake on the sesame seeds and press it gently so that both sides are covered with sesame seeds.

8. Put oil in the pan, add carrot and bean paste cake, fry over low heat until browned on one side, then flip over, and finally fry until both sides are golden brown and cooked

Pepper and salt oil crispy Cake:

Ingredients:

200 grams of flour, appropriate amounts of salt, pepper and oil;

Method:

1. Take 150 grams Flour, add an appropriate amount of warm water, knead into a smooth dough, cover with plastic wrap and leave for 20 minutes

2. Add an appropriate amount of salt and pepper to the remaining 50 grams of flour and mix well

3. Heat an appropriate amount of oil, pour it into the flour mixed with pepper and salt, and stir evenly to make a salt and pepper puff pastry

4. Place the dough on a cutting board sprinkled with a thin layer of flour and knead it into strips. , and then divide it into four dumplings

5. Use a rolling pin to roll the dumpling into a rectangular dough about 0.2 cm thick, and then evenly spread a thick layer of pastry

6. Apply the dough Roll the long side of the dough into a strip, hold the two ends of the noodles with both hands, and gently stretch it

7. Roll up the stretched noodles and hide the edge underneath. Then use a rolling pin to roll it into a round cake about 0.4 cm thick

8. Put oil in the pan, add the dough, fry over low heat until brown on one side, then turn over, and finally fry until both sides are golden. Once cooked, it is done.

Assorted vegetable pancakes:

Ingredients:

50 grams of corn kernels, 30 grams of carrots, 30 grams of lettuce, 3 eggs, 100 grams of flour, a little each of onion, sesame oil, and pepper;

Method:

1. Beat the eggs into egg liquid, add a little pepper, mix well, and wash the carrots Cut into small pieces, wash, drain and chop the lettuce, and cut the green onions into flowers;

2. Cook the carrots and corns in boiling water and drain and set aside;

3 .Add an appropriate amount of salt to the flour, then pour in the egg liquid, add an appropriate amount of water and stir to form a paste;

4. Add the drained carrots

Add carrot kernels, corn kernels, lettuce and chopped green onions, then add a little sesame oil and stir evenly;

5. Put a little oil in the pan, spoon the batter into the pan with a spoon, and spread a spoonful of batter into a pancake. , fry over low heat until both are slightly yellow.

Home-style meatloaf:

Ingredients:

200 grams of flour, 200 grams of lean meat, 50 grams of shiitake mushrooms, 1 egg, 25 grams of green onions, a little each of ginger, sesame oil, pepper, and light soy sauce.

Method:

(1) Dough:

1. First add an appropriate amount of boiling water to the flour and stir it into a lump with chopsticks;

2. Add a little cold water, knead the dough with your hands until it is smooth, cover with plastic wrap and let it rest for 30 minutes;

(2) Fillings:

1. Chop the lean meat into minced meat, wash the mushrooms and ginger and cut them into small pieces, and cut the green onion into flowers;

2. Put the chopped ingredients in (1) above into a large bowl, beat in the eggs, add an appropriate amount of salt, sesame oil, pepper, and light soy sauce, mix well, and marinate for 20 minutes;

( 3) Make meatloaf:

1. Knead the risen dough into a long strip, then divide it into several small pieces, round the small pieces, and then roll them into thin sheets;

2. Evenly spread the marinated fillings on the thinly rolled dough, and then fold it four times from one end inward. The folded meat patties will be in four layers, and then gently press the dough with your hands to make it Firm;

3. Put oil in the pan, add the folded meatloaf, add a few spoons of water, cover the pan, fry over low heat until the water in the pan is dry, turn over, add a few more spoons of water, cover the pan, and finally fry over low heat Until both sides are golden brown;

Sweet potato and egg pancakes:

Ingredients:

200 grams of red sweet potatoes, 2 eggs, 50 grams of flour, appropriate amount of sugar, One mold

Method:

1. Wash and peel the sweet potatoes first, then cut them into pieces. Wash and dry the mold and set aside for later use

2. Beat the eggs into egg liquid, add flour and appropriate amount of sugar, and mix thoroughly to form a grain-free batter

3. Add the cut sweet potato cubes into the batter and mix evenly

< p>4. Turn on low heat, put oil in the pan, put it into the mold, scoop an appropriate amount of sweet potato batter into the mold, and use chopsticks to smooth the surface

5. Wait until the sweet potato pancakes are fried. After forming, carefully remove the mold, cover the pot, and fry over low heat until golden brown on both sides.

Golden Glutinous Rice Pancakes:

Ingredients:

150 grams of glutinous rice, 250 grams of flour, one egg, one piece of ham (about 40 grams), appropriate amounts of green onions and ginger;

Method:

1. Preparation Work:

1. Put the glutinous rice into the rice cooker, add an appropriate amount of water and cook until it becomes glutinous rice, scoop it out and let it cool; cut the ham into small dices, cut the onion into flowers, and cut the ginger into minced pieces

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2. Kneading the dough:

1. Beat the eggs into the flour, stir it slightly with chopsticks, then add an appropriate amount of warm water, knead it into a smooth dough, and cover it with plastic wrap for 20 Minutes

3. Fried glutinous rice:

1. Heat oil in a pan, add minced ginger and diced ham sausage, fry for a few times

2. Add glutinous rice and stir-fry evenly; 3. Add an appropriate amount of salt, add chopped green onion, stir-fry well and scoop it out for later use

4. Make the noodles:

1. Good Knead the dough into a long strip, divide it into small pieces, and slightly round the small pieces

2. Flatten the rounded pieces with your hands, and then roll them into thin slices with a rolling pin (slightly thicker than the dumpling skin) Thicker)

3. Place the fried glutinous rice on the dough, fold the dough in half and wrap it up, pinch the edges tightly, and then pinch the two corners together

4. Put oil in the pan, add the dough, and fry over low heat until both sides are golden brown.

Onion and ham pancakes:

Ingredients:

About 40 grams of onion, one piece of ham (40 grams in weight), 100 grams of flour, 2 eggs, 40 ml of water

Method:

1. Chop the onion and ham sausage Beat the eggs into powder and beat them into egg liquid

2. Sift the flour into the egg liquid and stir it into a harder paste with chopsticks

3. Add about 40 more ml of water, add water while stirring, and stir it into a uniform batter (use a spoon to scoop up the batter and pour it down, it is best when the batter forms an uninterrupted line)

4. Add onions and ham For the minced intestines, add an appropriate amount of salt and stir evenly

5. Put oil in the pan, pour in the stirred batter, use a spoon to level the batter, cover the pot, and fry on low heat until browned. Turn over and fry until the middle is golden brown, then remove and cut into pieces.

Fried taro omelette:

Ingredients:

100 grams of taro , 3 eggs, 50 grams of flour, 1 ham sausage, onions, ginger, sesame oil (not included)

(You can also use it) a little of each;

Method:

1. Peel the taro and cut into thin strips, cut the ham into slices, cut the ginger into shreds, and cut the onion into flowers;

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2. Put the taro cut into thin strips in the microwave on high heat for three minutes to cook (or steam it in a steamer);

3. Crack the eggs into a bowl, add the flour and stir Form an egg paste, add shredded ginger, chopped green onion, ham cubes and cooked taro shreds into the egg paste, add an appropriate amount of salt and sesame oil and mix thoroughly;

4. Put oil in a pan and pour Add the mixed egg batter, fry over low heat until almost set, flip over, and finally fry until both sides are golden brown.

Sesame sauce and brown sugar pancakes:

Ingredients for crust:

150 grams of flour;

Ingredients for filling: brown sugar, sesame paste, Sesame oil, flour, (ratio is 2:1:1:2);

Method:

1. Add an appropriate amount of boiling water to the flour, stir it into a snowflake shape with chopsticks, and then add Knead a little cold water into a smooth dough with your hands, cover it with plastic wrap and leave it for 20 minutes

2. Put two spoons of brown sugar, one spoon of sesame paste, one spoon of sesame oil and two spoons of flour into a bowl and mix well. Filling;

3. Knead the dough into long strips, and then divide it into even small pieces

4. Slightly round the small pieces, press them flat, and then knead them Form a pie crust with a thick middle and thin edges (or roll it with a rolling pin)

5. Put an appropriate amount of brown sugar filling into the pie crust, slowly close it with the tiger's mouth and close it

< p>6. Place the seam side down on the chopping board, and then press it with your hands to flatten it into a cake base

7. Put oil in the pan, add the cake base, fry it over low heat until browned, then turn it over. Finally fry until both sides are golden brown and the middle is slightly puffed up.

Milk-flavored love corn pancakes:

Ingredients:

150 grams of corn flour, 150 grams of milk ml, appropriate amount of white sugar (the amount depends on personal taste), a heart-shaped mold

Method:

1. Put corn flour and appropriate amount of white sugar into a large bowl, pour in milk Mix well; wash and dry the heart-shaped mold and set aside

2. Turn on low heat; put oil in the pan, put the mold in, use a spoon to scoop an appropriate amount of batter into the mold

3. After frying the tortillas until they are formed, carefully remove the mold, and finally fry the tortillas until both sides are golden brown and cooked.

Tahini Thousand Layer Pancakes:

Ingredients:

150 grams of flour, appropriate amounts of sesame paste and sesame oil;

Method:

1. Add an appropriate amount of warm water to the flour and knead it into a smooth dough. Cover with plastic wrap and let it sit for twenty minutes

2. Add a little salt and sesame oil to the sesame paste and mix

3. Roll the dough into a rectangular sheet about 0.2 cm thick< /p>

4. Use a small brush to apply a thin layer of sesame sauce on the dough

5. Fold the dough with sesame sauce in half and press the edges tightly with your hands

6. Roll out the folded dough with a rolling pin

7. Repeat steps 4 to 6 once

8. Brush the rolled out dough again sesame sauce, fold one-third of the dough

9. Finally, fold the dough in three times, and then use a rolling pin to slightly roll out the folded dough

10. Cut it into 5 parts with a knife

11. Put oil in the pan, add the Thousand Layer Pancakes, fry over low heat until one side is golden brown, then turn it over, and finally fry until both sides are golden and the middle is cooked through. .

Fried dumplings with mushrooms and pork:

Ingredients:

400 grams of pork, 100 grams of fresh mushrooms, 300 grams of dumpling powder; seasoning: one egg , appropriate amounts of ginger, green onion, pepper, light soy sauce, sesame oil, chicken powder, starch, and cooking wine; dipping sauce: appropriate amounts of garlic, ginger, light soy sauce, vinegar, sesame oil, and oil chili;

Method:

1. Fillings:

1. Chop the pork into minced meat, add a little starch and mix well, then add an appropriate amount of salt, light soy sauce, cooking wine, chicken powder, sesame oil, Add pepper and an egg, stir well in one direction, cover with plastic wrap and marinate for about 20 minutes;

2. Wash the mushrooms and cut them into pieces, cut the ginger into pieces, and cut the green onion into flowers. ;

3. Add the mushrooms, minced ginger and chopped green onion into the marinated minced meat, and continue to mix in one direction;

2. Make dumplings:

< p>1. Add an appropriate amount of boiling water to the dumpling powder, stir it into snowflakes with chopsticks, then add a little cold water (the ratio of cold and hot water is about 1:9) and knead it into a smooth dough, cover it with plastic wrap and leave it for twenty minutes.

2. Place the dough on a floured board and knead it into strips, then divide it into even small portions

3. Place on the small portions Sprinkle a layer of flour and flatten it into a small round cake

4. Roll the rolling pin with one hand, hold the edge of the small round cake with the other hand and rotate it, and roll it into a dumpling wrapper with a thick middle and a thin edge

5. Put the mixed filling into the center of the dumpling skin and wrap it into dumplings

3. Fry the dumplings:

1

.Put an appropriate amount of water into the steamer, place the dumplings on the steaming plate, cover the pot, and steam over high heat for 8 minutes

2. Put oil in the pan, add the steamed dumplings, small Fry over high heat until three sides are golden.

4. Dip the sauce: Chop the ginger and garlic into minced pieces, add an appropriate amount of salt, light soy sauce, vinegar, sesame oil, and chili oil, and mix well.

Korean spicy cabbage pot stickers:

Main ingredients:

300g flour, 250g lean meat, 300g Korean spicy cabbage; Ingredients: one egg, ginger , green onions, cornstarch, light soy sauce, sesame oil, and pepper in appropriate amounts;

Method:

1. Kneading the noodles: 1. Add an appropriate amount of boiling water to the flour first, and use chopsticks to Stir it into a lump; add a little cold water, knead it with your hands until the dough is smooth, cover it with plastic wrap and let it rest for 20 minutes;

2. Fillings:

1. Thin Chop the meat into minced meat, add an appropriate amount of cornstarch and mix well, then add an appropriate amount of salt, pepper, light soy sauce, sesame oil, beat in an egg, mix well in one direction, and marinate for twenty minutes;

< p>2. Chop the Korean spicy cabbage, cut the green onion into flowers, and cut the ginger into mince;

3. Add the minced ginger, chopped green onion and minced spicy cabbage to the marinated minced lean meat, and mix in one direction Mix well and set aside;

3. Wrap the pot stickers:

1. Knead the risen dough evenly and then roll it into long strips

2. Divide it into even small pieces Jiezi

3. Make the small Jiezi into a round shape and place it on a floured board and flatten it with your hands

4. Then roll it out with a rolling pin. Dough

5. Put an appropriate amount of marinated filling into the center of the dough

6. Fold the dough in half, pinch the middle, and then pinch the four corners. , the pot stickers are ready.

4. Frying the pot stickers:

1. Put oil in the pan, put the pot stickers in the pot (make sure to place them compactly), and lower the heat. Fry it for about a minute

2. Add a little flour to the bowl, pour a little water, and stir into flour water

3. Pour the flour water into the pan and cover it for about Go past one-third of the pot stickers, cover the pot, and fry over low heat until brown.

4. Cover the fried pot stickers with a plate, then turn the pan over. The fragrant pot stickers are now on the plate!

Sixi steamed dumplings:

Main ingredients:

250 ??grams of flour, 350 grams of pork meat, 150 grams of leeks, 1 egg; Ingredients (Four Happiness): appropriate amounts of each of broccoli, corn, carrots, and black fungus;

Seasoning:

80 ml of water, ginger, starch , light soy sauce, sesame oil, and pepper;

Method:

1. Fillings:

1. Chop the pork into minced meat, add a Use a small spoonful of starch to mix well, then add 80 ml of water in batches, stirring in one direction while adding water, until the pork is thickened, and left for ten minutes;

2. Add an appropriate amount of salt, Add pepper, sesame oil, and light soy sauce, continue to stir evenly in one direction, and marinate for 20 minutes;

3. Wash and chop the leeks, mince the ginger, add to the pork filling, and stir evenly in one direction< /p>

2. Dough and ingredients:

1. Soak the fungus in advance, wash and cut into pieces; the corn kernels are cooked and chopped into pieces, and the broccoli and carrots are cut into pieces and set aside. Use;

2. Beat an egg into the flour, stir it slightly with chopsticks, then add an appropriate amount of boiling water, stir it into a snowflake shape, then add a small amount of cold water, knead it into a smooth dough, and cover it with plastic wrap Let it bake for twenty minutes

3. Knead the dough into long strips, then divide it into small pieces (slightly larger than the ones usually used to make dumplings), flatten the small pieces with your hands, and then use Use a rolling pin to roll the dough into thin dough

3. Making dumplings:

1. Take an appropriate amount of filling and put it into the center of the dough, fold the two sides of the dough in half, and pinch the middle together

2. Then fold the dough on both sides into the middle, pinch the middle parts together, and be careful not to glue the dough at the four corners

3. Then fold the two adjacent corners Knead the middle parts of the dough together to form four holes

4. Finally, put a decorative ingredient in each hole, and the raw Sixi steamed dumplings are ready< /p>

5. Pour water into the steamer, add dumplings, and steam over high heat for about 10 minutes.