Pickled Mustard Greens Pancake

Name: Pickled Mustard Greens Pancake
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Snacks
Ingredients: 300 g All-purpose flour; 180 g warm water; 2 g Salt; 10 g Lard; 250 g Pork; to taste Preserved mustard greens; 80 g chopped green onions; to taste Corn oil; to taste Chili powder; to taste Salt; to taste chicken essence; to taste Oyster sauce; to taste light soy sauce

Layered yeasted dough with a chili-laced oil paste encases a savory filling of rehydrated mustard greens, then bakes into thin, crackly, umami-packed flatbreads.

1 hrNewMedium Snacks Roast Savory

Instructions

1
First, prepare the pastry: 100 grams of corn oil and 100 grams of flour.
2
Add 4 grams of salt and 10 grams of chili powder.
3
Just mix well.
4
The oil pastry is ready.
5
Add 2 grams of salt to the flour.
6
Add 180 grams of warm water and stir well.
7
Knead by hand until the dough is smooth, cover with plastic wrap, and let it rest for more than 30 minutes.
8
Soak the dried mustard greens in advance.
9
Chop finely.
10
Heat oil in a pan, add the preserved mustard greens and stir-fry until fragrant, then add light soy sauce, dark soy sauce, and oyster sauce for seasoning.
11
Pork is minced.
12
Pour in the excellent preserved mustard greens.
13
Stir evenly.
14
Add chopped green onions.
15
Stir evenly again, and the filling is ready.
16
Divide the relaxed dough into 8 equal portions.
17
Take out a dough roller, roll it into a long piece of dough, try to roll it as long as possible.
18
Place the lard and spread it evenly.
19
Roll it up from one end.
20
The closure is pressed underneath.
21
Squeeze tightly.
22
Flatten.
23
Roll it into a thin round dough piece.
24
Preheat the oven to 200 degrees and bake for 10 minutes.
25
Alright.
26
Burnt and crispy, super delicious.
27
You can also use an electric griddle to pan-fry until both sides are golden (do not add oil).