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1. Split step thumbnail
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2.
The vermicelli is soft soaked in warm water and can be easily cut off with your nails. It is better to soak until it is crystal clear.
I soaked in warm water for half an hour, it was still a bit hard, and then I changed a bowl of hot water, and it became transparent.
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3. The black fungus foams softly in cold water, about an hour. Wash twice more to remove the harder part of the root.
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4. Soak the shrimp skins in cold water. The bagged shrimp skins bought in the supermarket are more salty and taste better. Wash several times.
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5.
You can add whatever you want to eat with the existing vegetables at home. This is where the Tengzhou cuisine pancakes are so profound. At the pancake stall, the boss always asks, "Daughter, what do you eat? Order all of them? Can you put peppers?"
Wash and pick vegetables for later use.
Originally authentic vegetable pancakes also include leeks and radishes. But I don't bother to go out and buy it anymore. There is enough food at home.
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6. The essence! Eggs and ham sausage are essentials for Tengzhou cuisine pancakes! Put in an appropriate amount according to personal taste.
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7.
Tofu is a spare, half a box is enough.
Tengzhou uses relatively hard brine tofu (North Tofu). I didn't find it in the grocery supermarket a few days ago, so I happened to buy the soft and fragile southern tofu. Make do with it.
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8.
Beat the eggs in a bowl evenly, and stir in a pot on low heat to form broken eggs.
All other spare ingredients mentioned above are chopped up, and the size is similar to that of dumpling filling, about 0.5-0.5 cm in size.
The knife is not good, the process is so long 〒_〒
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9.
Heat oil in a pan, pour in all the fillings, stir and fry for about 2 minutes, add salt and pepper noodles.
Tengzhou cuisine pancakes were originally filled with raw fillings and served directly on the pancakes. I was worried that I would not be able to cook them thoroughly, so I fry them a bit first.
Some water has leaked out of the vegetable filling, so the filling pot is placed diagonally to seep out, because too much water in the filling will make the pancake soft.
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10.
The stacked Shandong pancakes are broken apart and divided into two. If you are afraid of the dregs, you can sprinkle some warm water or pour a bowl of boiling water to steam it for a while, and the pancakes can quickly become soft and tough.
For the noodles here, it’s even better if there are single biscuits at home or you can make single biscuits (pancakes made of white flour).
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11.
I don't have an electric baking pan, I use an induction cooker + a pan, low heat, and use half a pancake at a time.
Put a small amount of oil on the bottom of the pan and a little oil on the inside of the pancake. Put half of the pancake filled, and fold the other half over.
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12.
Rotate the pancake clockwise with your hands or chopsticks. Don't let the pancake stay for too long, it is easy to batter.
Turn it upside down after about half a minute, and the pancakes on both sides should be seared until golden and crispy.
Before the heat is stopped, sprinkle a little chili noodles according to personal taste. You can open the vegetable pancake and sprinkle it directly, or you can mix the chili noodles in the vegetable filling in front.
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13. The cooked pancakes must be eaten right away. They are crispy on the outside and tender on the inside. If it is left on the plate for a while, even for half a minute, the puff pastry at the bottom will easily become soft. After this photo is taken, the skin becomes a bit soft
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Tips:Because of the variety of dishes, there is no need to cut too much of each dish. Otherwise, there will be no more stuffing.
Here is the process to share with everyone. My expectation for myself is that I will buy an electric baking pan, learn how to make single pancakes, and learn to make more authentic Tengzhou pancakes.
This is the end of my homemade recipes. Finally, put a few pictures of authentic Tengzhou pancakes in the finished picture, which were taken at the pancake stall on the fifth day of the Lunar New Year.