How to make Cantonese snack salty pancakes

As the National Day holiday is approaching, you must be very excited. You must have already thought about where to go for fun. What to eat? Although there are many delicious foods outside, the hygiene is very worrying. Instead of doing that, you might as well do it yourself. Well, now I will teach you how to make Cantonese dim sum salty pancakes.

1. Mix the flour with other ingredients and knead until the gluten is formed. Let it sit for 20 minutes. The time depends on the weather. It is shorter in summer and longer in winter.

2. The skin of the Dai Song is good, about 8 cents each [the size depends on the person]

3. The next step is to peel the skin. Pay attention to even force when peeling, otherwise it will affect the quality of the finished product

4. Sesame seeds and salty pancakes are embellished with sesame seeds.

5. Heat the oil in a pan and start frying the pancakes at about 150 degrees. Fry one side until golden brown and then fry the other side.

6. Fried salty pancakes, the best salty pancakes are uniform in color and size, crispy and salty with a hint of sweetness, with a hint of fermented bean curd in the middle, and a sesame-flavored temptation between the teeth.

7. Good quality salty pancakes are soft on the outside and crispy on the inside, with a fragrant but not strong fermented bean curd flavor. Paired with traditional salty bone powder and kudzu vine porridge, it is a really delicious combination.

Cantonese dim sum salty pancake may seem complicated, but if you actually try to make it, you will find it is not difficult at all. The key is that you must master the specific steps and methods before you do it.