Pancake with pickled prunes and vegetable oil

Overview

Shaoxing prunes have a glossy black oil, a mellow aroma, and have the functions of promoting body fluids and appetizing. Friends in Zhejiang know that I like prunes and give me some every year. I usually eat them with braised pork. This time, I used prunes and lard residue to make hot noodle pancakes, which tasted great.

Tags

• staple food
• pasta
• home cooking
• children
• breakfast
• autumn recipes
• flour
• lard residue
• oil
• umeboshi
• boiling water
• salt

Ingredients

Steps

1. 1 Add 2 grams of salt to the flour and mix well

   

2. 2 Chop the lard residue, soak the prunes, wash and squeeze out the water

   

3. 3 Pour boiling water into the flour, mix well, knead into a ball, cover with plastic wrap and let stand for 30

   

4. 4 Pour oil into the pot

   

5. 5 Heat the oil to 7 minutes, add the dried prunes and lard residue and stir-fry until fragrant. Add 2 grams of salt and stir-fry evenly. Remove from the pan and wait to cool

   

6. 6 Divide the rested dough into about 70 grams and roll into balls

   

7. 7 Flatten it and add the fillings, then seal it with a tiger’s mouth

   

8. 8 Flatten and roll out

   

9. 9 Preheat the electric baking pan, brush it with oil and add the pancakes, select Pancake Key

   

10. 10 Fry until both sides turn brown and serve