How to make Shandong big pot cake

Food is the most important thing for people, so a healthy body is of course inseparable from nutritious and delicious food. Chinese food pays attention to color, aroma and taste. If you want to eat delicious food, good cooking skills are of course indispensable. Today I will introduce the cooking method of Shandong Big Pot Pancake to friends who like to cook!

1. Raw materials list; big pot cake; 400g flour, 3g dry yeast, 10g salt, 3g pepper, 200ml water, 20g peanut oil; braised lentils; 500g lentils, 250g pork belly, 3g star anise, 30g chopped green onion, 20g minced ginger, 25g minced garlic, 20g Liubiju dry yellow sauce, 15g fresh soy sauce, 3g chicken powder, 15g rice wine, 15g peanut oil.

2.12 Mix the flour and dry yeast first.

3.21 Then, use clean water to make the dough. Let the sugar rise for 30 minutes.

4.12 Fry the peppercorns.

5.21 Knead into dough, season with salt and set aside.

6.12 Take out the dough that has been fermented with sugar and roll it out with a rolling pin.

7.21 Apply a layer of peanut oil on the dough.

8. Then sprinkle the pepper salt prepared in advance evenly.

9. Use your hands to roll up the dough from one end.

10.1 Finally, use a rolling pin to roll the dough into a round shape to make a pancake.

11.2 Pinch the interface firmly.

12.12Put the dough into a frying pan and fry until it turns slightly yellow.

13.21 Then turn the pancake over and bake the other side.

14. Bake the pancake until both sides are golden brown.

15. Pour in appropriate amount of clean water.

16. Cover the pot and simmer for 5 minutes until the water is dry.

17. Bake the pancake until both sides are crispy and then remove from the pan.

18. Add a little soy sauce and water to the dry yellow bean paste to make a thin paste for later use.

19. Pour a proper amount of peanut oil into the wok and heat it up, then add star anise and stir-fry until fragrant.

20. Add the pork belly slices and stir-fry.

21. After the meat slices are stir-fried, add the green onion and ginger and continue stir-frying.

22. After the scallions and ginger are stir-fried until fragrant, add the lentils and stir-fry.

23. Stir-fry the lentils until half cooked and then add rice wine.

24. Pour the prepared thin sauce into the pot.

25. Stir-fry evenly.

26. Cover the pot and simmer the lentils for 10 minutes until they are cooked.

27. Use pepper.

28. Season with chicken powder.

29. Then cook over high heat until the sauce thickens, then add the minced garlic and stir-fry evenly before serving.

Housewives, after reading the editor’s introduction, are you unable to hold back? So hurry into our kitchen and make your own Shandong big pot pancake in your own world.