Pastoral Pancakes
1.
Prepare the ingredients and soak the dried fungus in advance to soften it. The general black fungus has a little root, which is easy to hide mud and sand. It is best to cut off the roots.
2.
Add 2 grams of salt to the flour, pour in warm water and stir evenly, knead it into a smooth dough, cover it with a lid or plastic wrap, and let it rise for a while.
3.
The vermicelli is soaked in warm water to soften, and the black fungus is soaked and picked up, and the water is squeezed out.
4.
Wash the shallots and coriander separately, chop them, and chop the fungus and vermicelli.
5.
Knock the eggs into a bowl and mix into egg liquid. Pour oil in the hot pan, pour in the egg liquid and fry it into egg skins. Use chopsticks to quickly scatter and serve.
6.
Stir the shallots in the original pot for a fragrance.
7.
Pour the fungus and vermicelli, stir fry a dozen back and forth.
8.
Pour into a large pot, pour in coriander and chopped green onions.
9.
Mix in salt, chicken powder and sesame oil, stir well and serve.
10.
Take out the dough, knead a long strip on the chopping board, and cut out a number of uniformly-sized noodles.
11.
Use a rolling pin to roll them thinly, put in the prepared fillings, wrap the fillings like a bun, and pinch tightly to close the mouth.
12.
With the seal facing down, flatten the pancake with the palm of your hand.
13.
Heat the pan, pour a little cooking oil, put the noodles in the pan and arrange them neatly, and fry them on medium-low heat until both sides are browned.
Tips:
Tips for food:
1. The fillings are blanched in advance, the pancakes do not need too long, and both sides are browned and ready to be out of the pan.
2. The fillings can be matched at will, and the ingredients can be increased or decreased according to the family's preferences.
