Eat Miscellaneous Grains~~pancake Box
1.
Prepare ingredients.
2.
Chop non-vegetable vegetables and chives, chop the five-spice dried tofu into small cubes, and steam soften in a steamer.
3.
Add a few drops of white wine or a small amount of water to the egg liquid to disperse, leaving a little egg liquid for pancakes.
4.
Put the oil in the pot, pour the cold oil into the egg mixture, then turn on the heat, use the chopsticks to quickly stir the eggs into small pieces, and the eggs will be set after the heat is turned off.
5.
Add the diced chives while the eggs are hot and mix well.
6.
Mix 1 spoon of oyster sauce, 1 spoon of light soy sauce, and half a spoon of sesame oil into the steamed dried tofu. Combine all the ingredients together, add a little salt, 2 grams of pepper, 3 tablespoons of cooking oil, a little chicken powder, and an appropriate amount of dried shrimps and stir well.
7.
Spread the pancakes flat, put the leek and egg fillings into the spread evenly.
8.
Roll one layer forward, then fold it left and right, and then turn it over again, so that the second layer of filling is not easy to leak.
9.
Put a layer of oil at the bottom of the pot in the pot, the oil is 40-50% hot, put it in the wrapped box, fry one side to golden brown over medium and small fire, then turn over and fry the other side.
10.
Brush the fried side evenly with a layer of egg mixture. Turn it over and do it after the other side is finished. The color of the pancakes baked with egg wash looks good. Brush both sides.
11.
After all is branded, put it on the plate.
12.
The surface is slightly cooler and cut into small pieces with a knife.
Tips:
Leeks tend to leak out, so put them last. It's not easy to burn after wrapping. When folding left and right, it is too tight and easy to leak. It is best to soak the sea rice in warm water in advance, and leave the dried tofu. Brushing the egg liquid on the second side is almost the same. Brushing too early for a long time will make it easy to paste.