|
200 g beef
2 eggs
8 pieces of shrimp
350 g spinach
2 strips of cucumber
120 g bean sprouts
8 pieces of dried Shiitake mushrooms
¼ strip of carrots
Ingredients of Pancake:
30 g corn starch
200 g plain flour
1 egg
1 teaspoon of salt
1 teaspoon of sugar
Ingredients of Sauce:
5 tablespoons of soy sauce
1½ tablespoons of mashed garlic
½ tablespoon of sugar
½ tablespoon of white sesame seeds
1 tablespoon of white sesame oil
1 tablespoon of chopped scallion
|
|
Method:
Marinade shredded beef with soy sauce
and sesame oil for 5 minutes, and stir-fry until done. Boiled
spinach, then rise with cold water and cut into 2-inch length pieces
after drained. Soak dried Shiitake mushrooms with hot water
until softened and then shred, boiled with soy sauce, sugar and sesame
oil and drain off the sauce. Beat eggs and light pan-fry to a
thin layer and shred it when it is cooled. Wash and cut cucumber
and carrots into fine strips. Boiled shrimp with hot water, then
rinse with cold water and remove shell and tail. Boiled bean
sprouts with hot water, rinse with cold water; drain off and leave
aside. Stir pancake batter well and then lightly pan-fry to
palm-sized thin slices of pancakes and leave aside to cool.
Arrange beef, spinach, shiitake mushrooms, shredded egg, cucumbers,
carrots, shrimps and bean sprouts into a big plate. Combine the
sauce ingredients in a bowl. To serve, put a little bit of each
arranged ingredients onto a piece of cooled pancake and put some sauce
on the ingredients and wrap up the pancake.
|