Materials: 500g of flour, 350g-400g of cold water, a little oil.

Practice:

1. Flour and water and make a dough. It's enough to make the dough basically homogenized. You don't need to knead it hard to make it smooth. Then, cover with plastic wrap or a damp drawer cloth and allow the dough to rise for about 1-2 hours. The dough is ready when it does not shrink back when you pinch a piece of dough and stretch it with your hand. (Pictures 1, 2, and 3)

(For 500g of flour, use about 350g-400g of water, depending on the water absorption rate of the flour, and the dough should be softer than an earlobe. The dough should be thoroughly molten before it is ready.)

2. Take a piece of dough, about 1/4, and pinch it into a long strip with your hands, then flatten it, or you can use a rolling pin to flatten it, but don't push it too hard. Brush with a thin layer of oil. (Pictures 4,5,6)

(Take a piece of dough and work it directly, no need to knead it and roll it out)

3. Roll it up from the top to the bottom, and then press the sides with the fingers of both hands to close the mouth. (Pictures 7, 8, and 9)

4. Pinch the mouth tightly. Close the mouth down. Use a rolling pin to roll out the pastry to about 0.5cm thick. (Pictures 10, 11, and 12)

(Don't roll too hard, as you may feel air bubbles inside. If you find the dough shrinks when you roll it out, leave it to rise for another 20-30 minutes. (Because the surface is soft, the whole operation can be put more flour to put sticky.)

5. Heat the oil in a pan, add the molten dough, brush the top with a little oil, and place over medium-low heat. Look for small bubbles to form on the top of the pastry, then flip it over. Flip it over and you'll see bigger bubbles. The pancake is ready when it is ready. (Pictures 13, 14, and 15)

6. Then turn the pancakes over every once in a while. Turn every so often until both sides are golden brown. If you don't want to eat them right away, wrap them in a drawer cloth and put them in a bag. This will make the pancakes soft even when they are cold.

(The pancakes should be flipped frequently so that the crust is not too thick. Just out of the pan of the cake outside of the soft, if directly exposed to the air, water evaporation, and so cool will become hard. If you put it in a bag and cover it, it will be soft even after it cools down. The reason for adding a layer of drawer cloth is that the drawer cloth can better absorb the water vapor of the hot cake. (Avoiding the cakes to be soaked by the water vapor.)

Shredded pork stir-fry cake

Materials: pancake (about 200g), tenderloin (150g), bean sprouts, cabbage and other vegetables (about 100g),

2 tablespoons of peanut oil (30ml), green onion and ginger, 1 teaspoon of soy sauce (5ml), 1 tablespoon of soya sauce (15ml), a pinch of black pepper, a few cloves of garlic, salt.

How to do:

1. Shred the meat, add 1 teaspoon (5ml) of dark soy sauce, 1 tablespoon (15ml) of soy sauce, black pepper, marinate for 20 minutes. Shred vegetables, shred pancakes, and mince garlic (Pictures 1, 2, and 3).

2. Heat oil in a wok over high heat, add onion and ginger, stir-fry the shredded pork until browned, then add vegetables. (Pictures 4, 5, 6)

3. Stir fry evenly, add the shredded pancakes, pour in a small amount of boiling water, about 50 ml. Stir fry evenly, and wait until all the water is absorbed by the pancakes. According to taste, cook the appropriate amount of salt, add crushed garlic, turn off the heat, mix well.

(Add a small amount of boiling water so that the water is absorbed by the pancake silk, so that the pancake silk is more soft and tender, but not too much water, but also according to the water of the vegetables, more water on the pancake sticky. The last addition of minced garlic will be very flavorful.)