Tortilla Dipping Sauce
1.
Mix corn flour, wheat flour and baking powder thoroughly. The ratio of corn flour to wheat flour is 2:1, you can measure it according to your own measuring cup
2.
Mix the flour and water, knead it into a smooth dough. The dough has "three lights". I have never done it before, but this does not affect the taste of the food. But there is a little trick, that is, don’t add enough water at once, but add it slowly in multiple times, it will be easier to control.
3.
Cover the dough with plastic wrap and put it in a warm place for fermentation. Covering with plastic wrap is to prevent the surface of the dough from cracking. The dough will be fermented for about 30-40 minutes, and the noodles will basically be ready. You can also reconcile in the evening in advance and make it the next morning.
4.
The test standard for the success or failure of the dough is whether there are pores in the dough, whether the volume has increased, and whether it has become elastic.
Knead the dough a few more times, put it in a basin, and let it rise for a few minutes
5.
Knead the dough into long strips and divide them quickly
6.
The size can be kneaded into small long pieces according to your own preferences
7.
Then roll it into an oval shape with a rolling pin
8.
Put a little oil in the pan, just a thin layer. If the oil is too much, it will become fried and it will feel oily.
9.
Put the rolled noodles into the pot and turn to medium-low heat. This allows you to cover the lid to shorten the time.
If there is an electric baking pan at home, it will be more convenient, so there is no need to turn over halfway.
10.
Bake until golden on both sides, and the dough will grow taller.
11.
If you don’t know if it’s fully cooked, you can break off a piece and see how the dough is inside
12.
Put the baked tortillas on the plate for later use, and start making the dipping sauce below
13.
Soak the sweet potato vermicelli in hot water and cut into small pieces
14.
Mince green onion and ginger, cut dried chili into sections, set aside
15.
Take the flour and stir into a batter, this is the last thing to make the sauce thicker.
16.
Put oil in the pot, add dried chili, star anise, pepper, and stir fry for aroma. We only need their taste, and more importantly, avoid eating them
17.
Add the green onion and ginger, fry it for a fragrance, add in a proper amount of water, the amount of water can be determined according to the amount of your pancakes, not too much, or waste
18.
Bring the water to boil, add shrimps, add a little salt, remember not to add too much, the shrimps themselves are salty
19.
Simmer for about 1 minute, add the sweet potato vermicelli, cook until the sweet potato vermicelli becomes soft and transparent
20.
Finally, pour in the previous batter, and keep stirring at this time to prevent the pot from sticking. Just wait until the sauce starts to bubble
21.
One bite of cake and one bite of sauce, it tastes like a kid
Tips:
For the final batter, you can also use starch
