Thousand layer potato patties

Overview

Scallion pancakes are my family's favorite. This time I added some potatoes to the meat pancakes. There are some soft potatoes in the meat filling, which is delicious and comforting

Tags

• staple food
• home cooking
• old man
• breakfast
• cake
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• cooking wine
• flour
• meat filling
• onions
• oyster sauce
• potatoes
• seasoning powder
• ginger
• salt
• sesame oil
• water

Ingredients

Steps

1. 1 Add half boiling water and half cold water to the flour and mix into a smooth dough, cover with a damp cloth and let rest for 30 minutes

   

2. 2 Prepare the meat filling, mince the onion and ginger, and cut the potatoes into short thin strips

   

3. 3 First add cooking wine, salt, oyster sauce, seasoning powder, and sesame oil to the meat filling and stir well, then add onion, ginger, and shredded potatoes and mix well

   

4. 4 Divide the dough into four parts

   

5. 5 Grease the cutting board, roll the dough into a square, and cut two knives on the top and bottom

   

6. 6 Put the meat filling, leaving a piece in the lower right corner

   

7. 7 Wrap up left and right

   

8. 8 Scroll up

   

9. 9 Then wrap it up left and right

   

10. 10 Scroll up

    

11. 11 Wrap up left and right

    

12. 12 Slowly press it thinner with your hands

    

13. 13 Brush the electric pan with some oil, add the pancake embryo, and fry until golden brown on both sides, about 7 minutes