Don’t eat leftover pancakes anymore, do you know how to make them taste delicious?

People usually make their own fried buns at home, or buy fried steamed buns outside and can’t eat them anymore. The leftover steamed buns are usually placed in the refrigerator and eaten later.

As you can imagine, the fried steamed buns are sticky and taste bad, and the children won’t eat them. Sometimes, we have a tight schedule at noon and don’t have enough time to cook for the children. Okay, let’s talk about these issues this time.

You have also overcome it.

Don’t be left with the unfinished steamed buns. Just stir-fry them and it will be a hearty lunch for your children.

Fried pancakes with shredded pork, an authentic delicacy made from endless steamed buns.

Shredded pork fried cake making process 1. First process the lean pork: cut the lean pork into thin strips, put it into a bowl, then add 0.5g of salt, a small amount of pepper, 3g of rice wine, and 15g of onion and ginger water.

, 20 grams of gorgon powder are constantly stirred evenly, so that the salt, green onion and ginger water are fully absorbed by the meat slices, so that the fried meat slices will be tender, delicious and rich.

If it is pork belly, cut it into shreds and stir-fry directly. There is no need to de-size the meat slices, and do not fry it. Just stir-fry shredded chicken in one pot.

2. Prepare to eat two pieces of the remaining fried dough buns, about 150 grams.

3. Cut the fried buns into 0.5cm-sized cake shreds.

4. Chop green onion, ginger slices, garlic, carrot shreds, green and red pepper shreds and set aside.

5. Cut the cabbage into thin strips that are slightly wider than the pancake shreds because they will shrink after stir-frying.

6. Stir-fried shredded pork: Pour a certain amount of cooking oil into the pot. It doesn't matter if the remaining oil is a little wider, because after the stir-frying is done, it will be poured out to control the oil and replenish water, so it will not stick to the pot.

Heat the pan with cold oil, add the desized meat slices, stir-fry until it turns white, until it is eight-cooked, then scoop it out to control the oil and replenish the water.

7. Leave 30 grams of base oil in the pot, add dried red pepper, ginger slices, garlic, and green onion segments and stir-fry until fragrant. Add 20 grams of light soy sauce and 1 gram of dark soy sauce. Stir-fry until fragrant. Add 15 grams of rice wine.

Cut the shredded cabbage and carrots into small pieces, stir-fry evenly, pour 100 grams of soup or water, and attach the shredded cakes and meat slices to the shredded cabbage without stir-frying.

8. Cover and simmer over medium heat for 1 minute to allow the cake shreds to completely absorb the evaporated water vapor to prevent the cake shreds from sticking.

Add green and red pepper shreds, stir-fry until red.

Add 2 grams of salt, 3 grams of white sugar, 1 gram of chicken essence or chicken powder, drizzle with 5 grams of sesame oil, stir well, stop stirring, remove from the pan and serve on a plate, this fried shredded pork pancake is complete.

This is a quick Chinese snack that is half dish and half rice. It is suitable for families who are anxious at noon and want to keep the children well fed.

Pastry characteristics: full color, beautiful aroma, salty taste, quick nutritional content.