Pancakes Chinese style sauce

Description

I love oven pancakes and my family love to try them. Very often experiment with different toppings and sauces. This time I want to offer you spring rolls in Chinese style in sweet and sour sauce.

Ingredients

Milk

500 ml
Chicken egg

3 piece
Salt

0.5 tsp
Sunflower oil

2 Tbsp
Leavening agent

0.5 tsp
Flour

160 g
Beef

300 g
Onion

1 piece
Carrots

1 piece
Ginger

1 Tbsp
Garlic

3 tooth
Sunflower oil

1 Tbsp
Soy sauce

2 Tbsp
Tomato

400 g
Pepper

200 g
Onion

1 piece
Soy sauce

2 Tbsp
Cinnamon

0.333 tsp
Allspice

5 piece
Carnation

2 piece
Sunflower oil

1 Tbsp
Vinegar

1 Tbsp

Cooking

For pancakes: in warm milk dissolve the salt. Add the eggs, sunflower oil, mix well. Flour mixed with baking powder and small portions add to the batter. Mix well to avoid lumps.

Bake pancakes on a heated pan greased with a thin layer of sunflower oil TM "generous gift". Ready pancakes to put aside.

For the filling: beef wash, dry and cut into thin long strips.

Onions cut into thin half-rings, carrot thin strips.

In skillet, heat olive oil on high heat quickly fry the beef. Add chopped vegetables, cook for a minute. Then add chopped ginger and garlic. Simmer for another couple of minutes. Remove from heat, vegetables should remain slightly crunchy. Season with soy sauce. Allow to cool stuffing.

For the sauce: coarsely chop the tomatoes, bell pepper and onion. In a pan heat the oil and warm the vegetables for about 3-5 minutes.

Warm up the vegetables put into a blender and grind into a puree. Pour the puree back into the pan, pour soy sauce, vinegar, season with cloves, cinnamon and allspice. Bring to boil and boil for 3-4 minutes. To cool the sauce.

On the edge of the pancake to put the stuffing and wrap the envelope.

Serve pancakes with sauce, sprinkle with parsley. Bon appetit!

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