Assorted vegetable pancakes
Overview
I saw this pancake on TV, but it seemed to be made with eggplant and chili. Because I have two babies at home who can’t eat spicy food, I changed it to various dishes to make this pancake. . . I didn’t expect that my daughter would like to eat it very much. . .
Tags
Ingredients
Steps
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Let’s make the dough first. This is some cornmeal
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Blanch the cornmeal with boiling water
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Then pour some dough onto the surface to knead the dough. Don’t make it too soft. Just make it a little softer than the steamed bun dough
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Knead the dough and set it aside for a while
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Cut the eggplant into shreds and sprinkle it with salt so that the black juice and water in the eggplant can be salted out
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Cut carrots into shreds and set aside
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Cut king oyster mushrooms into cubes and set aside
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Cut the onion into cubes and set aside
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Shrimp skin and ginger
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Heat the pot, add two star anise grains, and stir once the color changes. Take the star anise out.
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Chop the ginger and add it to the oil.
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After the ginger is fried, add the dried shrimps
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Remove the shrimp skin and add oil and tomato sauce to adjust the taste.
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Put the carrots, king oyster mushrooms, onions, etc. in the pot and stir-fry
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At this time squeeze some water from the eggplant
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Put the eggplant into the pot and stir-fry until seasoned, then put it on a plate and set aside.
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Shape the dough into long strips
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Cut into small pieces and press flat
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Roll into dough
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Wrapped the stuffing in.
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Wrap it like a bun and roll it into a cake shape.
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Put a little oil in the pan and put the cake in
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Once one side is set and browned, you can flip it over and fry the other side.
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Once both sides are browned, take it out of the pan and put it on a plate
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The last picture shows my daughter eating cake. It’s so funny, her face is covered with flour
