Vegetable Pancake
Handheld flaky pastry rounds stuffed with a stir-fried medley of wood ear mushrooms, scrambled egg, glass noodles, and vegetables, sealed and pan-fried until both sides turn crisp and golden.
Instructions
- 1
All the fillings are prepared, soak the wood ear mushrooms, scramble the eggs (beat them and pour into the pan, stirring constantly), soak the vermicelli in cold water in advance until soft. Cut the remaining ingredients slightly.
- 2
Put all the seasonings and prepared filling into the pan to stir-fry, excluding the eggs, and finally pour in the eggs and mix evenly.
- 3
Divide the hand-grabbed pancake into four parts and then wrap in the filling.
- 4
Pan-fry over low heat until both sides are golden brown.
- 5
Plate and serve.
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Ingredients
Main Ingredients
- Hand-grabbed pancakesome
- Black fungusa pinch
- Longkou vermicelli1 small bundle
- Egg3 piece
- Mung bean sproutsa pinch
- chivesa small handful
- Red salted shrimp skinsa handful
- Thirteen Spicesa pinch
Seasonings
- Salta pinch
- Sugara pinch
- chicken essenceto taste