The layered meat pancake boasts a delightful combination of textures – a crispy exterior and a deliciously juicy meat filling that keeps you coming back for more. Not only can it be enjoyed as a standalone dish, but it also pairs well with other ingredients and seasonings to create diverse flavors and styles. Whether at family gatherings or social dinners with friends, the layered meat pancake is an irresistible culinary delight that should not be missed.
Ingredients for puff cake Thousand layer pancake
| Streaky pork | 400g |
| Green onion | 6g |
| Ginger | 5g |
| Salt | 3g |
| Chopped green onion | 20g |
| Essence of chicken | 3g |
| Sugar | 4g |
| Soy sauce | 3g |
| Dark soy sauce | 4g |
| Oyster sauce | 3g |
| Edible oil | 10g |
| Sesame | 6g |
Steps:
1.Firstly, we need to prepare the pork belly and various seasonings. Clean the pork belly and cut it into small pieces. Put the pork belly into a meat grinder. Then add scallions, ginger, and sprinkle with salt, chicken powder, sugar, soy sauce, dark soy sauce, and oyster sauce. Put all these ingredients into the meat grinder and grind them into minced meat.
2.Next, pour out the minced meat and add chopped scallions to it. Mix the minced meat and scallions thoroughly with chopsticks or hands, ensuring a smooth texture.
3.Now, we need to flatten the pancake dough on the table and spread a thin layer of the minced meat evenly onto the dough. It is important to spread it thinly and evenly to ensure a good texture in every part. After spreading the minced meat, start layering the pancake dough. Place one piece of pancake dough over the minced meat-covered dough and gently press it down to make it stick. Repeat this process three more times, stacking a total of five layers of pancake dough.
4.Once done, heat a frying pan and add a sufficient amount of cooking oil. When the oil is hot, place the prepared meat-stuffed pancake in the pan and sprinkle some white sesame seeds on top. Fry one side of the pancake over medium-low heat until it turns golden brown, then flip it and fry the other side. After both sides are golden brown, cover the pan with a lid and simmer on low heat for about 8 minutes. This step ensures that the inside of the pancake is fully cooked, avoiding a situation where the outside is crispy while the inside remains raw.
5.Once the time is up, cut the pancake into four pieces. On each cut piece, sprinkle some additional chopped scallions. And there you have it, the delicious meat-stuffed pancake is ready to be served.
Tips
1.Control the heat and thickness of the pancake. During the cooking process, the heat should not be too high to prevent the pancake from getting burnt on the outside while remaining undercooked inside.
2.The thickness of the layered pancake dough should be moderate for consistent texture.
3.When adding the filling, avoid using excessive liquid seasonings and ensure that the meat filling is not too wet. Otherwise, the excess moisture may make the pancake soggy and sticky. You can use a bit more oil to enhance the layers.
4.Before cooking the pancake, lightly grease the surface of the electric griddle and the pancake itself to retain moisture. However, do not use too much oil as it can make the pancake greasy. If you find the pancake surface getting dry while flipping, you can brush a thin layer of oil with a silicone brush.
Whether it’s for the pleasure of indulging our taste buds or appreciating the artistry of food, the layered meat pancake is worth the time and effort we put into savoring it. It provides a captivating gastronomic experience while also paying tribute to culinary expertise and innovation. Let us all bask in the light and delightful texture, as well as the distinct allure of the layered meat pancake, creating our own moments of culinary excellence.