Stuffed Pancakes
by Shui Qingqing
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Peel the lettuce and clean it with proper amount of oil residue.
2. Chop the prepared oil residue with a knife.
3. Finely chop chives and chop lettuce.
4. Put the chopped oil residue, lettuce, and chives in a bowl. Add refined salt, soy sauce.
5. Mix well and set aside.
6. Take an appropriate amount of flour and an appropriate amount of water to knead the dough to wake up for about an hour.
7. The awake dough is kneaded again and evenly flattened, and rolled into a dough with a rolling paddle.
8. Roll out the dough thinly and spread the prepared pie filling.
9. Roll into a roll from the inside out.
10. Roll into a roll from the inside out.
11. Roll up the rolled roll from one side, as shown in the figure.
12. Rolled up rolls.
13. The rolled rolls are laid flat and flattened by hand.
14. Roll it out again with a rolling paddle.
15. The rolled pancakes are fried in a pan with oil.
16. Fry the pie over a low heat and turn it over on the way.
17. Take the round knife from the ten-piece set of kitchen utensils and mark a few knives in the pot, as shown in the picture.
18. Serve out of the pot and serve.
