Scallion and Parsley Meat Pancakes

Name: Scallion and Parsley Meat Pancakes
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Pork filling; 100g Flour; 100g Sticky rice; 2 tbsp corn starch; 1 celery; 50g vegetable garden; 1/2 carrot; 2 pieces Shallots; 3g salt; 2g Chicken noodles; Some oil; a little Five spice powder; Some Shimizu

by Easy to cook

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The traditional Spring Festival is approaching. Of course, food is indispensable in the joyous festival. When friends and relatives get together, make pancakes for refreshment, make a pot of coffee or make a pot of tea, and chat to reminisce about the past. It is also great~"

Scallion and Parsley Meat Pancakes

1. Wash the vegetable garden and soak for another 20 minutes, wash and chop the celery, wash and peel the carrots

Scallion and Parsley Meat Pancakes recipe

2. Wash pork and stir into meat filling

3. Put the vegetable garden, carrots and celery into the food processor and smash them, pour them into a large basin, add flour, sticky rice flour, and corn starch

4. Wash and chop the shallots, pour into the powder, add salt, chicken powder, and five-spice powder, mix well

5. Add an appropriate amount of water, add water while stirring the batter, until the batter can form a lump and does not dry hard.

6. Take out the dough and knead evenly

7. Heat the pan, pour in the right amount of cooking oil, use a spoon to dig out a ball of batter, arrange it into a cake shape of the same size by hand, put it in the pan, and fry slowly on low heat

8. Fry until browned on both sides

Tips:
Tips for food: Don’t spread the pancakes too thick, try to be thinner and cook easily. Add rice flour and cornstarch to the flour to make the pancakes burnt and crispy, the surface is full of fragrance, and the taste is good. The vegetable garden is slightly refreshing and salty. It is fragrant and tastes layered. The vegetable garden used by Shishang is marinated at home, and the taste is lighter. If you buy it, you need to soak it 1 hour in advance and change the water frequently to remove the salty taste.