Fried summer cake(jian xia bing )

Fried summer cake

Introduction:

Production steps:

Step 1: wash and shred the pork, add a little salt and chicken powder, stir by hand until it feels a little sticky, then add a little (just a little) water, continue to stir by hand until it is sticky, then add a little (just a little) water, continue to stir by hand, then add sesame oil, stir well, then add a little raw powder and water, stir well and set aside;

Step 2: wash mung bean sprouts, wash leeks and cut into sections, wash mushrooms and shred, beat eggs and set aside;

Step 3: heat the right amount of oil in the pot, add the processed pork shreds and stir fry them

Step 4: add mung bean sprouts, leeks and mushrooms, stir fry until half cooked, turn off the heat and let cool

Step 5: take a large clean container and put in 150g flour and 50g raw powder

Step 6: add egg liquid and 150ml water to mix well [at this time, the batter is in a very thick state, and do not add water in this state, because the filling that will cool will come out of water]

Step 7: put the freshly fried stuffing and the moisture out of the stuffing into the batter, add salt, chicken powder, sugar, black pepper and other seasonings, stir well and set aside;

Step 8: heat a proper amount of oil in the pot, scoop a spoonful of batter into the pot, spread evenly, do not rush to turn, fry for a while, shake the pot, if the batter can move in the pot, it means that it can be turned over

Step 9: the second side is the same. Fry until both sides are golden. Fry all the batters in turn~~~

Materials required:

Flour (flour paste): 150g

Raw flour (flour paste): 50g

Egg (flour paste): 1

Water (flour paste): 150ml

Fresh mushroom: 50g

Mung bean sprouts: 200g

Leek: 70g

Lean meat: 100g

Salt: 1 teaspoon

Chicken powder: 1 / 2 tsp

Sugar: 1 teaspoon

Black pepper powder: 1 / 2 tsp

Salt (pork marinade): a little

Chicken powder (pork marinade): a little

Water (pork marinade): a little

Sesame oil (pork marinade): a little

Raw meal (pork marinade): a little

Precautions: 1. The purpose of processing shredded pork in advance is to make it taste delicious and smooth after cooking. Of course, if you don't think it's troublesome, you can stir fry it directly in the pan, which means the taste is a little bad. 2. Generally, you can fry summer cakes in a big iron pan at home, and it's a little scorched. It's very festive, but now it's very convenient to use a non stick pan. For beginners, it's better to use a non stick pot; 3. Before pouring the stuffing into the batter, the batter should be thicker, and it's not like running water when stirred up. In this way, the batter's consistency will be better when the stuffing that will cool down is added with some water; 4. It's better when frying. Do not need to put a lot of oil, otherwise cut out greasy, eat more greasy Oh ~~

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Jian Xia Bing