Home-cooked pancake

condiments

Medium gluten flour (300g) water (150g) fine sugar (3 teaspoons) salt (1 4 teaspoons) corn oil (20g) yeast powder (1teaspoon).

condiment

Pork (right amount) scallop (right amount) mushroom (right amount) carrot (right amount) chopped green onion (right amount) oyster sauce (right amount) soy sauce (right amount) cooking wine (right amount) sesame oil (right amount) pepper powder (right amount) ginger juice (right amount) mushroom essence (right amount) starch (right amount) lard (right amount)

kitchenware

pan

1 Wash and chop pork into powder, add oyster sauce, soy sauce, cooking wine, sesame oil, pepper powder, ginger juice, Lentinus edodes essence and starch, mix well and marinate 10 minute.

Soak mushrooms in hot water until soft, wash scallops and soak them in clear water until soft.

3. Wash the soaked mushrooms and shred them. Wash the soft belt and push it away with the back of the knife. Peel carrots and shred them.

4. Mix the prepared ingredients with the pickled pork and stir evenly to become the filling of pancakes.

5 Mix all the ingredients of the dough and knead it into a smooth dough.

6 put it in a container, cover it with plastic wrap and ferment for one hour.

7 Prepare stuffing.

After the dough is fermented, roll it into thin slices with a rolling pin and coat it with a thin layer of lard.

9 Roll the dough coated with lard into strips.

10 Cut into small pieces with a knife.

Take a small piece of dough and roll it into a circle.

12 Wrap the minced meat and knead it into buns.

13 Turn the cake embryo wrapped in meat and gently roll it into a cake shape with a rolling pin.

14 pot, pour proper amount of oil, drain into the cake embryo respectively, and bake over low heat until golden brown.

15 turn over, fry for a while, pour in proper amount of water, cover and stew until the water is dry.

After the water in 16 is dried, continue to bake until both sides are golden, and delicious pancakes can be served.