Recipe: Lean meat pancakes

Home Cooking Recipe: Lean meat pancakes



  1. First, put the yeast into a small amount of warm water to dissolve into a solution, then pour it into the flour, then add the appropriate amount of warm water, knead the dough until it is smooth and let it ferment for about two hours; knead the dough to make the filling during the fermentation.

  2. After the lean meat is washed, it is chopped into minced meat. The mushrooms, carrots, ginger, and onions are washed and cut into the end.

  3. Add a little raw powder to the lean minced meat and mix well, then add the appropriate amount of salt, a little sesame oil, pepper, soy sauce, pour in an egg and mix it in one direction.

  4. Add the sliced ​​mushrooms, carrots, ginger, chopped green onion, continue to mix in one direction and marinate for half an hour.

  5. When the dough is fermented to twice as large, take it out and put it on the chopping board with a thin layer of flour to fully squeeze out the air inside; then grow the strip and divide it into small doses.

  6. After the small amount of the agent is rounded, press it slightly and then use a rolling pin to cut it into a thin outer skin.

  7. Place the marinated stuffing on the dough, slowly close it with a tiger's mouth, seal it, and flatten it by hand. The pancake blank is ready.

  8. Put the prepared pancake blanks for another 20 minutes for secondary fermentation.

  9. Put the oil in the pan, put the pancake greens; cover the lid, slowly sauté the yellow side and turn it over, then fry until the golden side of the two sides is ripe and ready to serve.


1. The temperature in winter is relatively low, and the good dough should be placed in a warm place to ferment. My practice is to use a pot to cook half a pot of warm water, then put the container with the dough into the pot and cover the lid. The fermentation; after the middle water is cool, it can be heated by a small fire, but it should be noted that the water temperature should not be too high, and it is not hot to be 30 to 40 degrees Celsius; 2. When the pancake greens are subjected to secondary fermentation, it is best to cover them with a piece of moist cloth to avoid drying; 3. When using pancakes, use a small fire so that the surface of the pancakes is not burnt inside but not cooked. Cover the pancakes to make the pancakes more ripe.

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