Five spice fried pancake

Overview

1. Knead the dough with cold water and add a small spoonful of salt and let it rest for 30 minutes. 2. After the dough has risen, knead it and deflate it, and divide it into raisins of different sizes. 3. Roll out the dough into equal-sized cakes. Brush the rolled dough with a layer of oil, stack it on top and steam it for 15 minutes. 4. Slice or shred the steamed dough. 5. Cabbage, carrots, meat rolls, dried celery, shred. 6. Stir-fry the cut vegetables first, stir-fry for 7 seconds, then add the cut shreds to the pan. 7. Add salt and soy sauce, stir-fry and remove from the pan

Tags

• staple food
• pasta
• home cooking
• old man
• autumn recipes
• lunch
• dinner
• students
• cabbage
• dried celery
• flour
• meat roll
• carrot
• salt
• soy sauce

Ingredients

Steps

1. 1 Add a small spoonful of salt to cold water and knead the noodles, let them rest for 30 minutes

   

2. 2 After waking up the dough, knead it to deflate the dough and divide it into large and small raisins

   

3. 3 Roll out the dough into cakes of the same size,

   

4. 4 Brush the rolled out dough with a layer of oil, stack it on top and steam for 15 minutes

   

5. 5 Brush the rolled out dough with a layer of oil, stack it on top and steam for 15 minutes

   

6. 6 Slice or shred the steamed dough

   

7. 7 Cabbage, carrots, meat rolls, dried celery, shredded

   

8. 8 Stir-fry the cut vegetables first and let them cook for 7 minutes,

   

9. 9 Place the cut shredded pancakes into the pan, add salt and soy sauce, stir-fry and remove from the pan