Homemade tofu pancake recipe
In the cool weather, besides hot pot to warm up,barbecue is also a perfect choice. Family members gather around the stove, cooking whatever they like.
One weekend, my family went to a Korean restaurant for dinner and ordered many dishes.
Afterwards, the server brought us 13 small plates of free appetizers.One of them was a pancake,which tasted very good. Whenever I taste something delicious, I always want to try making it at home. So, I curiously asked the server how to make it. She told me to crush tofu and meat into a flat cake shape and pan-fry it.
Thus, this tofu pancake was born, with flavors adjusted according to my taste preferences. Using soy sauce rather than salt made the dish mild and suitable for children as well.
Ingredients Mains
Lean pork 61 grams, old tofu 116 grams, daikon radish 7 grams, garlic 7 grams, green onion 9 grams,cornstarch 25 grams, beaten egg 63 grams, soy sauce 5 grams, peanut oil 10 grams.Steps 1. Remove the head of the green onion and wash it.Peel the daikon radish and remove the skin from the garlic cloves. Place the beaten egg on a flat dish, stir well.2. Chop or finely cut the green onion into chives. Finely slice the daikon radish vertically, then cut it into thin strips and small pieces. 3. Use the blade of a knife to crush the garlic cloves and press them into paste using a mortar and pestle. Mix this with the prepared chives and daikon radish pieces.
4. Cut the tofu into long strips and chop it into smaller pieces. Dice the lean pork.
5. Put the lean pork in a blender, pour in the chopped chives, daikon radish pieces, and garlic paste, blend until smooth, checking occasionally to ensure small meat chunks.6. Add soy sauce to the tofu pancake batter and mix well. Wear disposable gloves for handling and use an oiled spoon to scoop one tablespoon of batter, shaping it into a circle. 7. First coat with cornstarch evenly, then dip in beaten egg liquid, ensuring both sides are coated.
8. Brush peanut oil on the baking tray, place the tofu pancake batter there.
9. Once the edges start to solidify and color, gently move the pancake with a brush, flip it over using a heat-resistant spatula or wooden spatula to continue frying until both sides are golden brown. Cover and let it steam for about 2-3 minutes before serving.
10. Serve.
Tips
The weight of chives, daikon radish, and garlic is after processing. The egg weighs approximately 63 grams with the shell on. Regular
all-purpose flour
can be used; I used
bread flour.
Heat the pot.
Tips
The scallions, carrots, and garlic are after processing weights; the egg weighs approximately 63 grams before shelling.Ordinary medium-gluten flour can be used. I used bread flour.Bread flour. Rice flour.
