Fluffy and unburned(peng song bu ba guo de mei wei chao bing )

Fluffy and unburned

Introduction:

"Who can't make pancakes, but it's not easy to make a qualified pancake. This qualified pancake must first do, in the process of frying, do not put the pot. Secondly, the fried cake should be fluffy, dry and tasty. The last point is also very important, the fried cake into the bowl, to ensure that the cake does not collapse. Only when these points are achieved can they be regarded as qualified. "

Production steps:

Step 1: shred the lean pork, add wine, soy sauce, a little salt and dry starch, marinate for 10 minutes.

Step 2: shred the cake, wash and shred the cabbage.

Step 3: beat egg, add scallion and a little salt and mix well.

Step 4: pour the oil into the frying pan, heat up the oil, stir fry the shredded meat and set aside.

Step 5: leave oil in the original pan, heat the oil, pour in the egg liquid and spread it into egg cake.

Step 6: take out and cut into shreds.

Step 7: pour oil into hot pot, add onion and ginger powder into pan.

Step 8: stir fry shredded cabbage until soft, add soy sauce and a little salt and stir well.

Step 9: pour the shredded meat on the cabbage and spread it flat (don't stir fry).

Step 10: pour the shredded cake on the shredded meat and spread it flat (don't stir fry).

Step 11: finally, pour in the shredded egg and spread it flat (don't stir fry), cover the pot, simmer for about 2 minutes with the soup in the cabbage, then open the pot cover and dry the juice over high fire.

Step 12: season with chicken essence.

Step 13: quickly stir fry all the ingredients in the pan evenly and turn off the heat.

Materials required:

Cold cake: 200g

Cabbage: 150g

Lean pork: 100g

Egg: 1

Chopped green onion: 1 tablespoon

Ginger powder: appropriate amount

Salt: 1 teaspoon

Chicken essence: appropriate amount

Soy sauce: 1 teaspoon

Soy sauce: 1 teaspoon

Cooking wine: 1 tablespoon

Dry starch: appropriate amount

Note: fried cake is best done with cool cake, hot cake is easy to put the pot. Cut the cake into thin pieces (a little thicker than the matchstick is best). Put the cake into the pot, do not stir fry it immediately, because the cabbage will produce soup. At this time, the fried cake will be sticky. Just like making bean stewed noodles, put the cake on the dish and wait for the soup to dry before stir frying. The time of stewing the cake should not be too long. It's better to control it within 2 minutes, so as to ensure that the cake is tasty and dry. Finally, stir fry all the ingredients evenly, and the speed should be fast. Long time frying will make the cake soft and smooth.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: Original

Chinese PinYin : Peng Song Bu Ba Guo De Mei Wei Chao Bing