I still want to eat the cornmeal vegetable pancakes that my mother often made for me when I was a child. They are really delicious. Today I will tell you how to make them: Cornmeal vegetable pancake ingredients 1Shrimp, lean pork belly, 40% fat, 60% Radish sprouts soy sauce Thirteen Spices Sugar Salt Chicken Essence Chopped green onion and ginger Cornmeal vegetable pancake ingredients 2Cornmeal 1 pound white flour boiling water Cornmeal vegetable pancake recipe 11. Wash and drain the dried shrimps and set aside 2. Cut 40% fat and 60% lean pork belly into cubes 3. Add soy sauce, thirteen spices, sugar, salt, chicken essence, chopped green onion and chopped ginger to the diced meat, mix well and let stand for 30 minutes 4. Blanch the radish seedlings in water, wash and drain. 5. Chop the radish sprouts 6. Add radish sprouts and dried shrimps into the meat filling and mix well to make the bun filling. Cornmeal vegetable pancake recipe 21. One pound of cornmeal 2. Mix white flour and corn flour in a ratio of 1:3 3. Boil the noodles in boiling water at about 80 degrees and stir until they are cooked. 4. Add appropriate amount of white flour according to the thickness of the noodles after blanching 5. Knead the dough and let it rest for 40 minutes 6. Take out a piece and roll it into thin strips to make a dough column 7. Cut into appropriate size pieces 8. Roll into a round dough 9. Take a piece of dough and put in appropriate amount of filling 10. Close the mouth and pinch it tightly 11. Add a little oil to the pan and fry the wrapped 12. After one side is formed, turn it over and continue frying the other side. 13. Cover the pot and simmer for two minutes, then turn over and continue frying 14. Cook until both sides are golden brown TipsThe meat should be diced so that it has a meaty flavor. The radish sprouts must be small and have tender leaves. Whether adding water or noodles, do not add them all at once, but add them tentatively. The steamed buns made with hot dough should be eaten while hot. When they cool down, the skin of the buns becomes hard and the taste is bad. They need to be heated until soft before eating. Corn recipe recommendation: Corn and coconut flower steamed bunsIngredients 1 (dough): 100g corn flour (not corn starch) 200g all-purpose flour 20g custard powder 5g yeast 180g water Ingredients 2 (Coconut filling) 150g shredded coconut 80g ghee 80g powdered sugar 40g egg 30g milk powder 3g coconut powder practice 1. Mix all the dough ingredients and ferment until they are twice as large (it doesn’t matter if they are over-fermented, just add 1 to 2 grams of baking soda and knead evenly) 2. Knead the fermented dough for 10 minutes 3. Roll the kneaded dough into long strips and cut them evenly. 4. Mix all the ingredients of coconut filling and knead into a ball, then divide into small pieces of uniform size 5. Flatten the divided dough and put the coconut filling in the middle to make it round. 6. Cut the opening slightly into a cross shape and place it on the steamer to rise for 10 minutes. 7. Steam in cold water for 15 minutes, turn off the heat and simmer for 3 minutes. |
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