Mao Xiang Pancake is a new type of pancake that looks similar to Thousand Layer Pancake, but has a completely different texture and taste. When it was first launched on the market, it was quite popular. Dozens of people queued up to wait. Becoming a city scenery line is actually a sunshine project, mainly considering laid-off workers, unemployed youth, and low-income people. This kind of investment is small, the risk is small, and the returns are quick. It has made many people rich, making stuffing Ingredients: 11 pounds of minced pig fat (no lean meat), 5 taels of garlic, 5 taels of ginger, 5 and a half spoons of cumin, appropriate amount of chili oil, appropriate amount of chili powder, appropriate amount of bean paste (fried), appropriate amount of chicken powder, half a bottle of oyster sauce (or an appropriate amount of dark soy sauce) An appropriate amount of salt Chili oil: Salad oil (an appropriate amount) When it is not boiled, pour in the chili powder (an appropriate amount) and stir well to prepare the oil for the cake surface: 30 pounds of salad oil, 5 green onions, half and half garlic and ginger Jin, 20 grams of peppercorns, 4 taels of celery, 25 grams of Sichuan peppercorns, 20 grams of aniseed, 30 grams of cinnamon. When the oil boils, pour these ingredients into the pan and fry until there is no water. Remove and serve.

Notes: The sauce of Tujia sauce-flavored pancakes is the key. The authentic Tujia sauce-flavored pancakes are prepared from more than 30 different seasonings. In the process of making the sauce, the amount and time are sequential. All very particular. Only the sauce made in this way can make Tujia sauce-flavored pancakes more wonderful.

Making materials: salt, sugar, mustard, ginger, garlic, chicken essence, barbecue seasoning, cumin powder, thirteen spices, five-spice powder, sweet baking powder, ordinary bean paste and red oil. There are more than ten kinds of seasonings prepared. Here are several sauces: Vegetable meat sauce raw materials: pork (slightly fatty), tomatoes, onions, carrot residues, spinach residues, celery residues, tomato paste, cooking wine, white pepper, white sesame seeds, Appropriate amounts of bean paste, garlic chili sauce, and light soy sauce. Method: Chop the pork, cut the tomatoes into small pieces with the skin on, and cut the onions into small pieces. Put a little oil in the pot, heat to 50%, add the minced meat and stir-fry until it changes color. Add bean paste, light soy sauce, and cooking wine and stir-fry.

Add tomatoes and onions, stir-fry until onions are broken. Add vegetable residue and appropriate amount of water (at least 2cm higher than the amount that covers the minced meat). After it boils over high heat, add tomato paste and garlic chili sauce. After boiling for 2 to 3 minutes, turn to low heat and simmer (about 30 minutes, but it depends on the amount of ingredients~, as long as the minced meat is cooked, you can Taste it, if the minced meat is cooked, you can turn to high heat to reduce the juice immediately).

Add appropriate amount of pepper and white sesame seeds before the juice is reduced, cook until the juice is reduced, put it into a container, cool it thoroughly, and put it in the refrigerator. Description: The key to this meat sauce is the addition of vegetable residue, which gives the meat sauce an extra refreshing taste. At the same time, there is a lot of dietary fiber and some trace elements in the vegetable residue. The meat sauce is delicious and healthy at the same time. It’s best not to make too much at one time, because it uses less oil, must be kept in the refrigerator, and is not conducive to long-term storage! Preparation instructions: It is best to use minced pork. The meat grains taste more chewy. The ones made with a food processor are too fine.

You can mix and match the vegetable residue as you like, but try to use ingredients that are easy to cook. Tomatoes and onions are a good choice. Spicy Bolognese Sauce: Chop the green onions into cubes, and use as much or as little as you like. Cut about 100g of coriander into small pieces, 100g of sweet noodle sauce, 100g of bean paste, a little chicken essence, a little cooking wine, 500g of lean pork (beef can also be used) cut into the size of soybeans; add about 70g of peanut oil to the pot, add diced pork and green onions when they are eight , stir-fry over medium heat until the meat changes color, add sweet noodle sauce and bean paste. If you like spicy food, you can add a little chili sauce, add about 300g of water, and cook over low heat until the water is gone and only oil is left. .

Ingredients for herb meat sauce: 50 grams of olive oil, 150 grams of tomato paste, 50 grams of tomato juice, 100 grams of minced pork, 10 grams of sage, 2 bay leaves, 3 cloves of garlic, 1 onion /4 pieces, 20 grams of rock sugar, 2 tablespoons of soy sauce. Method: Mince the garlic and dice the onion and set aside.

Pour olive oil into the pot and heat it. First add the minced garlic and stir-fry until golden brown, then add the diced onions and stir-fry until the onions become soft, then add the minced pork and stir-fry until cooked through.

Add tomato paste, tomato juice, sage, bay leaves, rock sugar, and soy sauce and stir-fry, then add water and bring to a boil over medium heat, then reduce to low heat and continue to cook, stirring constantly to avoid sticking. Cook until thickened, remove from heat and take out the bay leaf. This is the herb tomato meat sauce. Mushroom Meat Sauce Cut 5 mushrooms into small pieces, add a little meat, a little bean paste, and an appropriate amount of chopped peanuts. Stir-fry the mushrooms with sesame oil, add the minced meat, stir-fry for 2 minutes and remove; stir-fry the sauce with a little oil, and when the sauce boils, mix in the fried minced meat, mushrooms, and chopped peanuts, and stir-fry evenly. Reminder: The less water there is at the end, the easier it is to stick to the pot, so stir frequently! Otherwise, the bottom of the pot will be burnt and it will not taste good