Mushroom and cornmeal pancakes

Today I recommend a delicacy to you, mushroom and cornmeal pancakes. The method is very simple, please take a look:

Introduction of Mushroom Cornmeal Pancake

Chicory itself has a slightly bitter taste, has the therapeutic effect of clearing away heat and detoxifying, and is high in iron.

Mushroom and cornmeal pancakes

Ingredients for Mushroom Cornmeal Pancakes 1

500g fine cornmeal 2 eggs

Baking soda 1 gram boiling water

Cool water

Ingredients for Mushroom Cornmeal Pancakes 2

3 chicories 6 fresh mushrooms

250g pork filling (30% fat and 70% lean) 2 tablespoons chopped green onion

1 tablespoon cooking wine 1 tablespoon soy sauce

1 tablespoon sesame oil 1 teaspoon salt

How to make mushroom cornmeal pancakes

1. Make a pot of boiling water and pour it into half of the cornmeal. Pour the water slowly and stir with chopsticks while pouring.

2. Mix into dough, it is ok if there is no loose dough

3. Add a little baking soda to the other half of the cornmeal. Just pinch a little between your thumb and index finger, about one gram. Add two eggs and stir, then pour in a little cold water and mix well.

4. Pour the hot corn dough into the egg corn dough and knead evenly with your hands

5. Cover the dough and let it rest for a while. Now you can make the filling.

6. Cut off the roots of the chicory with a knife, soak it in a basin of water for a few minutes, and wash it repeatedly

7. Blanch the chicory in hot water and remove it from the water. Do not boil it.

8. Put the blanched chicory in a water control basin and rinse it with cold water. Then squeeze out as much water as possible with your hands.

9. Chop the chicory

10. Cut the mushrooms into small pieces and boil them in boiling water for 3-4 minutes. Remove them after they are cooked through and drain the water.

11. Season the filling. Add all the necessary seasonings to the meat filling, add chopped green onion, a small spoonful of salt, a large spoonful of cooking wine, a large spoonful of soy sauce, and a large spoonful of sesame oil, and mix well.

12. Add the chopped chicory and cooked mushrooms to the seasoned minced meat and mix well.

13. Take a piece of cornmeal and flatten it with your palm, then put the filling in the middle.

14. Use the base of your thumb and index finger to wrap the pancake, and push the dough with your fingers while turning it to make it move inward.

15. Let the cornmeal completely wrap the filling and seal it.

16. Turn on the fire, add some oil to the frying pan, and put the prepared pancake into the frying pan. After the bottom is slightly shaped, turn the pancake by hand to avoid uneven heating.

17. Once one side is fixed and the bottom is burnt, you can turn it over.

18. When the other side is burnt, pour some boiling water into the pot, the water level should be one-third of the pancake. Cover the lid and simmer until the water is dry, then fry for another half a minute until the moisture on the pancake is dry and you can remove it from the pot.