"Pancakes and rolled vegetables" for home cooking

"Pancakes and rolled vegetables" for home cooking

Introduction:

"On February 2 of the lunar calendar in the early spring, people call it" dragon head ". Every family eats spring rolls, spring cakes or pancakes on this day. When eating, they use pancakes to roll fresh stir fried dishes. People in the North mainly stir fry mixed dishes. There must be fresh spinach, bean sprouts and other raw materials, and then with vermicelli, shredded meat and so on. When eating, use pancakes to roll the vegetables. When eating pancakes, there should also be two pieces of fragrant sauce pork head or elbow meat, which means to bite the dragon head. Actually, what we bite is pork head, ha ha, so as to wish the new year good weather. What I do is to use pancakes to roll vegetables. The right is to pay homage to the Dragon King, ha ha! The practice is as follows; "

Production steps:

Step 1: mix several kinds of flour.

Step 2: then mix the flour with 30 ℃ warm water to make a paste.

Step 3: the consistency of the flour paste is best when the spoon scoops up and falls down and flows out in the form of filaments, and the flour paste is ready for use after mixing.

Step 4: heat the cake pan, pour in the batter, shake well.

Step 5: then pour the excess flour paste back into the basin. You don't need to use the scraper to scrape the dough with this method.

Step 6: bake the pancakes evenly in the pan until one side is colored and the other side is cooked.

Step 7: take out the pancake after it is cooked. It only takes about 15-20 seconds to cook a pancake. It's very fast. Put the pancake on the bamboo curtain, spread it out and cover it with a wet towel.

Step 8: blanch spinach quickly and cut it into sections to remove oxalic acid from spinach.

Step 9: heat the frying pan, pour in the oil and stir fry the shredded pork. After the shredded pork is thoroughly fried, add the shredded onion and ginger and saute until fragrant.

Step 10: then pour in all the ingredients, stir fry evenly and cook Shaojiu.

Step 11: add a few drops of fresh soy sauce and stir well.

Step 12: Sprinkle with salt, pepper, sugar and MSG.

Step 13: adjust the flavor, stir fry quickly with high heat, and then out of the pot.

Step 14: spread out the pancakes and roll them up.

Step 15: after rolling, it can be eaten with porridge, and a nutritious food will be ready.

Materials required:

Fine corn flour: 150g

Soybean noodles: 50g

Mung bean noodles: 50g

Wheat flour: 150g

Water: 550ml

Shredded pork: 100g

Shuifa silk fungus: 100g

Shredded egg: 80g

Bean sprouts: 150g

Spinach section: 150g

Instant noodles: 100g

Shredded carrot: 30g

Shredded scallion: 10g

Shredded ginger: 10g

Shaojiu: 10g

Fresh soy sauce: 15g

Refined salt: 3 G

Sugar: 2G

MSG: 2G

Pepper: right amount

Cooking oil: proper amount

Note: pancake rolled vegetables characteristics; beautiful color, delicious taste, rich nutrition, fast production. Warm tips: 1. The consistency of flour paste should be well controlled. If the flour paste is too thick, it is not easy to spread or thin, and it is too thin and not easy to form. If it is too thin, it is easy to crisp, and it is not suitable for eating cabbage. Be sure to choose fine corn flour, such as using coarse corn flour to spread out the pancake will be worse, crispy and thick, therefore, the production of pancakes should not use coarse corn flour. 2. Fried vegetables can be at will, but also put some leek section or leek can be. It can also be used to make fried vegetable caps in old Beijing. I've done it before, but I'll introduce it here. 3. For a particular way of eating, Han people can add pork head with sauce, Muslim friends can add roast mutton or sliced beef with sauce. This kind of spring home style rice "pancake roll dish" is ready for friends' reference!

Production difficulty: simple

Process: others

Production time: 20 minutes

Taste: salty and fresh