Rose Petal Fermented Soybean and Green Onion Steamed Pancake Recipe
Flower-scented fermented tofu scallion pancake Bread is a traditional delicacy Recipe can be seen in many restaurants. The flower-scented fermented tofu scallion pancake comes in various styles and flavors, greatly beloved by everyone.are almost flowing out; come learn how to make this dish from us!Cooking Network Let's
Flower-scented fermented tofu scallion pancake Ingredients Introduction
Boiling water (125 grams) Fermented tofu (one piece) Salt (2 grams)Corn Oil (15 grams)
The flower-scented fermented tofu and scallion pancake is diverse in style and rich in taste, loved by everyone.
1.Flour Put it in a bowl, add 2 grams of salt and stir evenly.
2. Pour boiling water all at once into the bowl, stirring with a chopstick until it forms a cotton-like texture. Cool the dough down, then sprinkle some cold water on top.
3. Knead into a smooth dough and cover with a damp cloth to rest for 20 minutes.
4. Clean and drain excess water from washed scallions; use one piece of fermented tofu and its juice.
5. After resting, knead the dough again, let it sit briefly.
6. Roll out a large thin raw pancake. It should be 40cm long by 25cm wide, but I rolled it too square.
7. Mash the fermented tofu into a paste with some of its juice; use the back of a spoon to spread it onto the pancake.
8. Pancake topped with fermented tofu paste.
9. Sprinkle with scallions, using more for a stronger aroma.
10. Gently roll from the bottom up; due to the square shape, the pieces are long and thin. If rolled into a rectangle 25cm by 40cm, the pieces would be shorter and thicker, about 2-3cm wide.
11. I divided it into 8 pieces. Place the cut ends of each piece on top.
12. Press and shape into a pancake; easier to press if the pieces are short.
13. Prepare all fermented tofu scallion pancakes, making 8 in total with this amount. 14. Heat a pan, brush with thin oil, then cook on low heat until both sides turn golden brown.
15. Cooked pancake; I made a small one as well.
Ignore the small ones.16. Best when served hot, becomes slightly hard but chewy when cool.
17. Finished product.
Final photo.
