Fried pancake
Overview
When I was a child, my family was poor and we all ate lard. My father would buy suet from the market and refine it into lard. I was happiest every time I was refining the lard, because I loved the leftover lard residue (called oil lard here), especially when dipped in soy sauce. It was a blessing. When there was a lot of lard, it was baked into oil lard cakes. Now I can make it myself and share it with everyone. It’s worth a try
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Ingredients
Steps
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Boil the noodles in boiling water, knead into a dough, and let rise for 30 minutes
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Chop the oil shuttle.
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Mix the soy sauce and bean paste
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Roll out the risen dough into a large sheet.
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Apply oil and sprinkle with oil shuttle
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Roll up from one end
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Roll into a cylindrical shape
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Cut into small pieces
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Tighten both ends to prevent the filling from being exposed. Stand the closed cylinder up and flatten it, then roll it into a cake shape. It should not be too thin, otherwise there will be no layering
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Heat the pan, pour in the soybean oil, and fry the pancakes over medium-low heat until golden brown, turn over and the pancakes will puff up
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Crispy on the outside and tender on the inside, fragrant but not greasy, I can’t help myself, let’s eat!
