Ingredients for Northern Pancakes with Shiitake MushroomsFor 6 people Coconut pancake flour 500 gr Minced pork 500 gr 500 gr Chicken 2 Shiitake mushrooms 50 gr 1 carrot Price 200 gr Onion 1 piece Green onions 50 gr 4 purple onions 2 balls Garlic 1 bulb 2 lemons Turmeric powder 1/3 teaspoon Beer 100 ml Vinegar 2 teaspoons 1 little cooking oil Fish sauce 4 tablespoons Household 1 atm (salt / sugar / pepper / seasoning / monosodium glutamate)

Put in a bowl 500g coconut pancake flour, 100ml beer, 1 teaspoon salt, 1/3 teaspoon turmeric powder, 1/2 teaspoon MSG, 2 eggs, 50g chopped green onions, 450ml water filter.

First, you wash the shrimp, peel and remove the black thread. Then, peel the onion and chop it. Take 50g of shiitake mushrooms to soak until soft, rinse with clean water and cut into small pieces. Next, peel the garlic and shallots, wash them, and chop them finely. Carrots are peeled, washed and grated, leaving a little to cut into small pieces to make fish sauce.

With dried shiitake mushrooms: you soak the mushrooms in water for about 1-2 hours, then rinse with clean water, drain before processing. To make mushrooms bloom faster, you can soak mushrooms in warm water of 60 - 80 degrees Celsius for 6-7 minutes. With fresh shiitake mushrooms: you can soak the mushrooms in warm water for 1-2 minutes to remove all the sand and sawdust.

Put the pan on the stove, put a little oil in the pan, then add the minced shallots and fry until fragrant. When onions are fragrant, add shrimp and meat to the pan with 1/2 teaspoon of pepper, 1/2 teaspoon of MSG, 1/3 teaspoon of salt, and 1 teaspoon of fish sauce. Stir fry over medium heat until fully cooked. Next, put the onion, carrot, and shiitake in the pan and continue to stir-fry until the vegetables are cooked.

Put in a bowl 3 tablespoons fish sauce, 6 tablespoons filtered water, 1/4 teaspoon MSG, 5 teaspoons sugar, juice of 2 lemons, 2 teaspoons vinegar, 1 pinch of pepper, chopped carrots sliced, 1 little garlic, minced chili. Stir the mixture until the sugar is completely dissolved. You can re-season or add chili to suit your family's taste

Step 1:
Cut green onions in half. Mince only the white part; chop the green part finely. Mince garlic cloves coarsely.
Set aside. In a mixing bowl, whisk together all the batter ingredients until smooth. Add chopped green onions. Stir well. Let it sit from now.
Step 2:
Thinly slice the pork and marinate with 1/2 amount of minced onion, 1/4 tsp. salt, 1/4 tsp. ground pepper, 1/2 tsp. sugar, and 1/2 tsp. fish sauce.
Mix up. Set aside. Marinate the shrimps with remaining minced onion, 1/4 tsp. salt, 1/4 tsp. ground pepper. Mix up. Marinate for 5 minutes.
Step 3:
In a saucepan, heat 1/2 tsp. vegetable oil on medium high heat. Add 1/2 amount of minced garlic. Sauté until fragrant.
Add shrimps. Cook and stir for 3 minutes or until turn pink. Place on a dish. Once again, add 1/2 tsp. vegetable oil into that pan.
Add remaining minced garlic, Sauté and add marinated pork. Stir and cook for 5 minutes. Set aside.
Step 4:
Heat a pan on medium high heat. Add 1/2 tsp. oil and swirl slightly to coat the pan’s bottom and sides.
Stir the batter up and ladle it into the pan. Swirl around the pan to distribute evenly.
Then place cooked pork, shrimps, and bean sprouts on one side of the pan. Cover with lid and cook for 1 minute.
Then remove the lid and cook for another 1 minute. Wrap up and remove the crepe. Repeat with the remaining batter and fillings.
Step 5:
Take a piece of mustard green leaf. Place in a small piece of crepe along with fillings and cucumber slices. Wrap up the mustard green piece and dip in Vietnamese Dipping Sauce and enjoy, or you can place the crepe into a dish; cut into bite size pieces by using a scissor. Cut mustard green into small pieces. Place in cucumber slices. Pour in Vietnamese Sauce. Mix and enjoy.

Chúc bạn học tốt :)

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