Fried Summer Cake
by Xiaoguo_C
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Wash and shred pork, add a little salt, chicken powder and stir by hand until it feels a little sticky. Then add a little (a little bit is fine) water and continue stirring by hand until it becomes sticky, then add a little bit (a little bit is fine) ) Continue to stir by hand, then add sesame oil and stir evenly, then add a little cornstarch and water and stir evenly for later use;
2. Wash the mung bean sprouts, wash the leek and cut into sections, wash and shred the shiitake mushrooms, beat the eggs and set aside;
3. Heat an appropriate amount of oil in the pan, add the processed pork silky and fry until it is cooked
4. Add mung bean sprouts, leeks, and shiitake mushrooms and fry until half-cooked, turn off the heat and let cool for later use
5. Take a large clean container and put in 150g flour and 50g cornstarch
6. Add egg liquid and 150ml water and stir evenly [At this time, the batter is in a very thick state, do not add water in this state, because the fillings that will cool down will leak out]
7. Put the freshly fried fillings and the moisture from the fillings into the batter, add salt, chicken powder, sugar, black pepper and other seasonings, stir well and set aside;
8. Heat a proper amount of oil in the pan, scoop a spoonful of the batter and spread it evenly. Don’t rush to stir. Fry for a while on medium heat. Shake the pan. If the batter can move in the pan, it means you can basically turn it over.
9. The same is true for the second side, it will be served until golden brown on both sides. Fry all the batter in turn~~~
Tips:1. Treat the shredded pork in advance, the purpose is to make the shredded pork not eaten after being boiled, and the taste is smooth. Of course, if you think it’s troublesome, it’s okay if you don’t deal with it in this way, it just tastes a little bit worse;
2. Generally, summer cakes are cooked in a large iron pan at home, and it will be a little burnt. It has a festive atmosphere, but now it is very convenient to use a non-stick pan. For novices, it is better to use a non-stick pan;
3. Before the fillings are poured into the batter, the batter should be thicker and stirred and not watery. In this way, the fillings that will cool down will have a better consistency because some water is added to the batter;
4. Time to fry. You don’t need to put a lot of oil in it, otherwise it will be greasy and greasy after eating~·~
