Dried Bamboo Bamboo and White Corn Pancake
Overview
After eating the vegetable dumplings made with white cornmeal, I suddenly thought of cornmeal pancakes. Immediately I became interested and made the same noodles and fillings into pancakes to eat. White cornmeal does not have the golden color of yellow cornmeal, and the dumplings look very bland. Once fried to a golden brown color and a burnt aroma, it will immediately whet your appetite. The pancakes made from pure cornmeal are somewhat rough, so please be careful not to eat if they are too harsh for your throat. . . .
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Ingredients
Steps
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Ingredients: 250 grams of dried bamboo shoots and bacon stuffing, 250 grams of white cornmeal, 250 grams of boiling water.
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Add the freshly boiling water to the cornmeal while stirring.
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Stir into granular form.
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When it is not hot, knead into a ball.
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Divide into 8 portions.
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Take one portion, flatten it and add the filling.
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Wrap it like glutinous rice balls.
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After everything is done, flatten it into a cake shape.
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Preheat the electric baking pan and brush it with oil.
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Add tortillas.
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Close the lid and heat the upper and lower plates.
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Uncover, the surface will be slightly golden.
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Flip, cover again, and continue heating the upper and lower plates.
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Remove from the pan when both sides are golden brown. Serve hot.