Name: Dandelion Egg Pastry Pancake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 10g Cornmeal; 25g Soybean Noodles; 0.5g baking soda; 100ml boiling water; 130g Dandelion; 1 piece egg; 0.5g salt; Some ginger; 5g sesame oil; Some Minced garlic

Dandelion Egg Pastry Pancake

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Earlier, I fancy a vegetable filling pancake, but I have been too lazy to act. When thinking about how to eat dandelion, he suddenly jumped out. Fresh vegetables can't be stored for a long time, and you have to move if you don't want to move.
It's actually a tortilla stuffed with dandelion and egg. Coarse cornmeal is not fine, and I prefer coarser. It's just that the rough noodles may be more difficult to stick together and fall apart if you are not careful. I grabbed an egg tart mold and pushed the corn dough into a nest like a tart crust. The dandelion and egg stuffing, squeeze out the moisture, clenched it tightly, and put it into the nest. Then wrap it up like glutinous rice balls and pat it lightly to make a cake.
Put it in the pot, fry it in water, and wait until it dries, the corn noodles will mature, and the part in contact with the bottom of the pot will also form a crispy scorch.
It feels good, the dandelion is still slightly bitter, and the egg is dyed by the dandelion, and it is difficult to distinguish it from the dough. . . . "

Dandelion Egg Pastry Pancake

1. Dough: 105g cornmeal, 25g soybean noodles, 0.5g baking soda, 100ml boiling water, filling: 130g dandelion, 1 egg, 0.5g salt, appropriate amount of minced ginger and garlic, 5g sesame oil

2. Pour cornmeal, soybean noodles, and baking soda into a bowl and mix.

3. Add boiling water while stirring.

4. Stir into small lumps.

5. Knead into a ball, cover with plastic wrap and let for half an hour.

6. Filling: 130 grams of dandelion, 1 egg, 0.5 grams of salt, appropriate amount of minced ginger and garlic, 5 grams of sesame oil

7. Knock the eggs into a bowl and add salt,

8. Beat evenly.

9. Pour a little oil in the pot,

10. Pour in the eggs and fry them, shovel them into pieces.

11. Wash the dandelions and blanch them in a pot of boiling water to soften the water.

12. Chop finely and put in a large bowl.

13. Add scrambled eggs, minced ginger garlic, and sesame oil.

14. Mix well and set aside.

15. Divide the corn dough into 5 equal parts.

16. Take one portion, put it in an egg tart mold, and arrange it into a small nest.

17. Take an appropriate amount of fillings, squeeze out the moisture, clenched tightly, and put it into the dough.

18. Wrap up, close, and pat into a pie.

19. Heat the pot, pour in a proper amount of oil, and shake it evenly on the bottom of the pot.

20. Place the pancakes and fry for 1 minute over medium-low heat.

21. Add about 50 ml of water,

22. Close the lid and simmer for a few minutes.

23. After the water is dispersed, remove the cover and turn off the heat.

24. Take out and serve while hot.

Tips:
Dandelion can be replaced with other vegetables.
The amount of water added during frying needs to be adjusted according to the size of the pancake. If the cake is not yet ripe after the water is boiled, add water to fry again.