Pork belly (peeled)1000g, clean fish150g, pancake skin 750g, fresh shrimp meat 500g, pork floss 75g, 3 eggs, dried bean curd (like dried bean curd)1000g, and clean winter bamboo shoots10g. 50g of dried seaweed, 50g of dried flat fish, 50g of white vinegar, 50g of white sugar, 45g of refined salt, 500g of Chinese cabbage1750g, 500g of carrot (peeled), 200g of fresh peas, 2 1 g of monosodium glutamate, and 0/00g of Chili sauce100g.

Pancake introduction:

Pancakes are also called spring cakes and spring rolls. It was popular as early as the Song Dynasty. It is said that in the Song Dynasty, there was a scholar somewhere who stayed in his study all day, burying his head in reading for the exam. He often forgets to eat and sleep, and his wife keeps calling him, but he still doesn't go out to eat. His wife couldn't bear to see it, so she came up with a way to make a skin with rice flour, stuffed with vegetables, meat and other materials, rolled it into a cylinder and sent it to her husband, which contained both rice and vegetables. Later generations copied it, and the cake made of flour was thin and tough, so it was called spring cake. At that time, the crust made of spring cakes was also called pancakes, because "cakes can reflect words" and "as thin as cicadas". This snack is still popular in urban and rural areas and is deeply loved by people. This paper introduces the method of making pancakes in Xiamen, Fujian.

The characteristics of pancakes:

Exquisite production, pure materials, tender, crisp and sweet, mellow and delicious, and can be eaten fresh or fried. Fried ones are also called "fried spring cakes".

Teach you how to make pancakes, how to make pancakes.

1. Wash Chinese cabbage, peas and green garlic and cut them into filaments with the same specifications as pork belly, shrimp, winter bamboo shoots, carrots and dried beans. Fry the dried flat fish in the oil pan until cooked, take it out and grind it into powder. Soak the shredded winter bamboo shoots in a boiling water pot and take them out.

2. Put the wok in medium fire, add cooked lard to heat it, add dried bean curd and stir-fry until it is red and yellow, then add pork, shrimps and winter bamboo shoots into the wok and stir-fry for 10 minute, then add shrimp soup and bone soup to boil, simmer for 1 hour with low fire, then add shredded radish and shredded cabbage, stir-fry evenly, and. Add chopped flat fish, 40 grams of refined salt, 20 grams of monosodium glutamate and 25 grams of sugar before taking out the pan, mix well to make pancake stuffing and put it in a big bowl.

Knock the egg into the bowl and break it. Fry them into egg rolls with a little cooked lard in the pot. When you take it out, cut the filaments and put them in a small dish. Slice fish cooking wine, 2.5g refined salt and 0.5g monosodium glutamate, marinate for 30min, then fry in oil until cooked, take it out, tear it into filaments and put it into a small dish. Remove the head and tail of mung bean sprouts, wash them, cook them in a boiling water pot, take them out and drain them, mix them with 2.5 g of refined salt, 0.5 g of monosodium glutamate and sesame oil, and put them in a small dish. Bake dried seaweed in oil until crisp, take it out, add 25 grams of sugar, mix well and put it in a small dish. Mix garlic paste with white vinegar and put it in a small dish. Grind the peanuts and put them in a small dish. Remove the stems and leaves of coriander, wash it with cold water, drain it and put it in a small dish. Mustard sauce, pork floss and Chili sauce are put into Fluttershy respectively. The pancake skin is folded into a semicircle (the thicker side faces inward), then folded into a triangle and stacked on two large plates.

4. When eating, take a pancake skin and spread it in a clean plate (rough side up), scoop in a proper amount of pancake stuffing, and line it up at one end of the skin. Choose the ingredients in the small plate and the plate according to your personal preference. The crust at the other end of the filling can be coated with a proper amount of sauce, and then the crust of the pancake is rolled up at one end of the filling to form a long pillow with the left and right ends folded in half.

The main points of making pancakes:

1. When the stuffing is stewed with shredded radish and shredded cabbage, turn it over in time. When the soup is dry, add a proper amount of soup to keep it moist to prevent the bottom of the pot from burning;

2. Squeeze out excess soup when eating pancake stuffing and keep it moist to prevent the soup from damaging the pancake skin.