How to make mushroom pancakes with spicy vermicelli minced meat

[raw materials]

**Fermented dough: 300g flour, 170ml water, 4G dry yeast, 5g sugar.

How to make mushroom pancakes with spicy vermicelli minced meat

**Stuffing: 150g sweet potato vermicelli (dry), 250g meat stuffing, about 10 dried mushrooms, 4 scallions, 3G ginger and 4 garlic slices.

How to make mushroom pancakes with spicy vermicelli minced meat

[seasoning]

How to make mushroom pancakes with spicy vermicelli minced meat

**Ingredient a: meat filling: 2 tbsp vegetable oil, 1.5 tbsp bean paste, 2 tbsp salt, 2 tbsp raw soy sauce, 1 tbsp old soy sauce, a small amount of pepper, optional chili oil, optional Chinese prickly ash oil, 1 tbsp sesame oil.

How to make mushroom pancakes with spicy vermicelli minced meat

**Ingredient B: 1 tablespoon vegetable oil (for pancakes).

[practice]

**Dough fermentation

Fig. 1: melt the dry yeast into clear water. In winter, heat the water properly, and pay attention to the temperature not exceeding 40 ℃.

Photo 2: put the flour into a large bowl, pour in a little water, and stir the flour evenly with chopsticks.

Fig. 3: stir into snowflakes.

Fig. 4: knead the dough into smooth dough by hand and cover it with plastic film.

Fig. 5: ferment in the oven (control the oven temperature at about 35 ℃) for about 1 hour until the dough is 1.5-2 times larger.

Fig. 6: press the dough with a little flour by hand. The dough will not shrink, and the internal structure of the dough is porous.

**Stuffing

Photo 1: soak dried mushrooms in warm water.

Photo 2: squeeze the water by hand and cut it into small pieces with a knife.

Fig. 3: put the vermicelli into boiling water and cook for eight minutes.

Fig. 4: take out the noodles and cut them into sections.

Fig5: heat the clean pot, add diced mushrooms and stir fry. After the water is dried, put them out for use.

Fig. 6: heat the oil in the pan, add the minced meat and stir fry until it’s raw.

Photo 7: add chopped onion, ginger and garlic and stir fry.

Photo 8: stir fry until fragrant, add diced mushrooms and other a ingredients, and continue to stir fry for a while.

Fig. 9: finally add the vermicelli section, stir well and serve.

**Shaping and ripening

Photo 1: move the dough to the chopping board, sprinkle some dry powder and knead it into smooth dough.

Fig. 2: knead the dough into long strips and cut it into about 30g of dough with a knife.

Fig. 3: press the flat ball and roll it into a disc with a rolling pin.

Figure 4: take the vermicelli filling and put it on the round skin.

Fig5: wrapped in buns. Contact the pleated surface of the bun with the panel, sprinkle with flour and press it flat with the palm of your hand.

Fig. 6: put B material oil into the pot, evenly and thinly spread the oil on the bottom of the pot with a brush, and then put the pie into a low heat for baking. One side is baked in the shape of a cloud flower, and the other side is turned over.

[experience and feelings]

**This time, the amount of flour and stuffing is basically appropriate. You can make it according to this amount. The stuffing was added more, and the package was very full.

**The ratio of flour and water in fermented dough is generally 2:1, but the water absorption of different brands of flour is different, so the amount of water should be increased or decreased according to the flour.

**Dough fermentation temperature should not exceed 40 degrees, summer fermentation at room temperature quickly. In winter, it needs to be put on the radiator or in the oven or toaster for fermentation. The most traditional method is to put the quilt on the open low temperature electric blanket for fermentation. The length of the time depends on the room temperature, the lower the temperature, the longer the time.

**After the mushrooms are soaked, they contain more water. Squeeze the water dry and then dice them. The second is to release the aroma of Lentinus edodes and make the stuffing more fragrant.

**The key to a good pancake is to add less oil and use a small fire.