How to make sauce-flavored pancakes

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  1.Lean minced meat Cut into minced meat, mince as much as possible, and mince ginger

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  2.Chopped tempeh p>

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  3. Heat oil in the pot, pour in the minced meat, stir-fry over medium heat until the minced meat changes color

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  4. Add bean paste, black bean paste, chili sauce, sweet noodle sauce, sugar, 100 grams of water, and turn to low heat Stir-fry for about 5 minutes until the water is dry and the color of the sauce is red and shiny

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  5. Add sesame paste and stir-fry evenly

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  6. Add minced onion, minced garlic, chicken essence and sesame oil and stir well.Turn off the heat

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  7.Put out and cool for later use

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  8. Dissolve the yeast with 120 grams of warm water, mix it with the flour and 20 grams of oil to form a smooth dough, cover it with plastic wrap and ferment

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  9. When the dough ferments to 2-2.5 times in size and a honeycomb shape appears inside, the fermentation is successful (the fermentation time in summer is about 1.5-2 hours, longer in winter.If you put the dough in the refrigerator like me, it will take more than 6 hours)

• 10.After the dough is deflated, divide it into 2 equal portions (if it is sticky, you can dip your hands into some dry flour and knead the dough)



11.Use a rolling pin to roll the dough into thin sheets

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  12. Spread the fried meat sauce evenly on the noodles

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  13.Roll up the dough from one side

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  14.After rolling up, close both sides Tight mouth

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  15. Roll into a circle, with the closing edge pressed under the circle

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  16.Dip both sides with white sesame seeds and flatten them with your hands

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  17.Use a rolling pin to gently roll it into a large round pancake

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  18.Heat oil in a pan and put in the rolled cake

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  19. Fry over low heat until golden brown on both sides

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  20. Cut into pieces after serving Ready to enjoy