1. Add cold water to the flour and make a dough, set aside to wake up for a while.
2. Wash the pickles, chili, and tofu separately and set aside.
3. Cut tofu into small cubes, mince chili
4. After the pot is hot, add the oil, add the pickles, chili tofu, and stir-fry evenly. When the pot is cooked, stir fry for a while. The pickles will fry for a longer time. Just add MSG before going out of the pot. , The pickles themselves are already very salty, so there is no need to add salt.
5. Knead the flour dough into long strips, cut into small pieces, and then roll them into a thick round piece with a thin edge in the middle.
6. After wrapping the filling, press it flat and roll it thin with a rolling pin. I personally think that the thinner it is, the better it tastes.
7. As shown in the picture, it doesn’t matter if the skin is slightly broken, haha
8. Fry in the oil pan until the skin is slightly yellow and you can turn it over. Because the filling has been cooked, both sides of the skin are slightly yellow and you can get out of the pan, which is very fast.
Tips:The thinner the pancake, the more delicious. When pancakes, the fire should be as small as possible, so that the skin will be crispy after frying. If the fire is high, it will be burnt. If you want to cook it slowly, this is really the most delicious with porridge.
