Cornmeal vegetable pancake

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 1

Shrimp, 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 2

Cornmeal 1 pound white flour

boiling water

Cornmeal vegetable pancake recipe 1

1. 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 2

1. 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

Tips

The 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 buns

Ingredients 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.