Dandelion egg cake

Overview

I had my eye on a pancake with vegetable fillings earlier, but I haven't been too lazy to take action. When I thought about how to eat dandelions, it suddenly jumped out. Fresh vegetables cannot be stored for a long time, and you have to move them even if you don’t want to. It's actually a corn tortilla stuffed with dandelion egg. There is no fine cornmeal, and I prefer thick cornmeal. It's just that thick noodles may be harder to stick together and fall apart accidentally. I grabbed an egg tart mold and pushed the cornmeal crust into a nest shape like a tart crust. For the dandelion and egg filling, squeeze out the water, squeeze it tightly, and put it into the nest. Then wrap it up like glutinous rice balls and flatten it gently into a cake. Put it into the pot, fry it in water, and wait until it is dry. The cornmeal skin is mature and the part in contact with the bottom of the pot also forms a crispy burnt skin. It felt pretty good, the dandelion was still slightly bitter, and the eggs were dyed with dandelion, making it hard to distinguish them from the dough. . . .

Tags

• staple food
• home cooking
• old man
• fast food
• farm food
• cornmeal
• dandelion
• egg
• ginger powder
• sesame oil
• soybean noodles
• baking soda
• boiling water
• minced garlic
• salt

Ingredients

Steps

1. 1 Dough: 105g corn flour, 25g soybean flour, 0.5g baking soda, 100ml boiling water, filling: 130g dandelion, 1 egg, 0.5g salt, appropriate minced ginger and garlic, 5g sesame oil

   

2. 2 Combine cornmeal, soybean flour, and baking soda in a bowl.

   

3. 3 Add boiling water while stirring.

   

4. 4 Stir into small clumps.

   

5. 5 Knead evenly into a ball, cover with plastic wrap and let rise for half an hour.

   

6. 6 Fillings: 130 grams of dandelion, 1 egg, 0.5 grams of salt, appropriate amount of minced ginger and garlic, 5 grams of sesame oil

   

7. 7 Crack the eggs into a bowl and add salt,

   

8. 8 Beat well.

   

9. 9 Pour a little oil into the pot,

   

10. 10 Pour in the eggs, scramble and break into pieces.

    

11. 11 Wash the dandelions and blanch them in a pot of boiling water to soften the water.

    

12. 12 Chop finely and place in a large bowl.

    

13. 13 Add scrambled eggs, minced ginger and garlic, and sesame oil.

    

14. 14 Mix well and set aside.

    

15. 15 Divide the corn dough into 5 equal parts.

    

16. 16 Take one portion, put it into the egg tart mold and arrange it into a small nest shape.

    

17. 17 Take an appropriate amount of filling, squeeze out the water, squeeze it tightly, and put it into the dough.

    

18. 18 Wrap, close, and pat into a cake shape.

    

19. 19 Heat the pot, pour appropriate amount of oil, and spread evenly on the bottom of the pot.

    

20. 20 Place pancakes and fry over medium-low heat for 1 minute.

    

21. 21 Add about 50 ml of water,

    

22. 22 Cover and simmer for a few minutes.

    

23. 23 When the water has dispersed, uncover and turn off the heat.

    

24. 24 Remove from the pan and serve hot.