Main Ingredients:
Cornmeal: 400g; All-purpose flour: 200g; Bean flour: 200g; Baby bok choy: 4000g; Ground pork: 500g.
Seasonings:
Oil: appropriate amount; Salt: a little; Chopped scallions and ginger: a little; Monosodium glutamate: a little; Sesame oil: a little.
Taste: Salty and savory; Cooking method: Pan-fried; Time: One hour; Difficulty: Ordinary.
Cornmeal Vegetable Pancakes Cooking Steps
Pluck and wash the baby bok choy, blanch in boiling water for a moment.
Remove and rinse with cold water, then squeeze out excess water.
Chop the baby bok choy and squeeze out excess water.
Prepare the flour mixture: 400g cornmeal, 200g all-purpose flour, and 200g bean flour.
Pour boiling water over the flour mixture, about 20% of the flour, and mix with cold water.
Season the ground pork with soy sauce, salt, pepper, chopped scallions and ginger, and sesame oil. Add the chopped baby bok choy and mix well.
Take a small piece of dough, flatten it, and add a spoonful of the pork and vegetable mixture. Wet your hands and shape the dough into a ball, then flatten it into a pancake shape.
Heat oil in a flat pan over low heat and add the pancakes. Fry until both sides are golden brown and cooked through.
Enjoy!
