Home-cooked breakfast - Caihe (Caihe)
Overview
I'm a nostalgic person. I remember that in the 1980s and 1990s, I often had breakfast on the street. I drank a bowl of tofu and two leeks or meat. The method of making this vegetable pancake is based on the method of leek zygote at that time. The difference is that I changed the baking powder to the traditional yeast method. It only increased the production time but in exchange for peace of mind and health. The filling was also changed to a combination of mustard greens and onions according to personal taste.
Tags
Ingredients
Steps
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Put a little warm water in the basin, preferably 40 degrees Celsius.
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Add appropriate amount of yeast.
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Add a little cooking oil in it.
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Add flour.
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Knead into dough.
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Cover and let rise for 8 hours.
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Let it rise until about three times and cut into honeycomb shapes.
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Knead repeatedly and keep aside for a while.
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Prepare onions, peel and wash them.
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Remove the head with a knife, chop into pieces and put in a container.
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Prepare mustard greens, wash and remove roots.
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Cut into thin slices first.
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Then cut into thin strips.
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Place in the onion container.
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Add appropriate amount of MSG and oil and pepper to taste and make filling.
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Prepare a chopping board and put a little cooking oil on it.
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Pick a small ball from the dough and shape it into a round shape.
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Press with your hands.
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Press until it forms a round shape with a thick middle and thin edges.
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Wrap the stuffing into a bun shape.
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Press slightly with your hands to form a cake.
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Then use a rolling pin to gently roll it out.
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Heat the wok and add cooking oil.
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When the oil temperature rises to 50% hot, add the vegetable cake base.
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Flip when the bottom is golden brown.
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Fry until golden brown on both sides and serve on a plate.
