To say that the number one breakfast that Chinese people miss the most in a foreign land is probably the soy milk, fried dough sticks, steamed buns, rice porridge with pancakes and fruits in the morning. Compared with the greasy Western-style breakfast, which has very few options,'' "With soup and water" is more in line with the Chinese stomach that grew up eating hot food.

My favorite breakfast is hot pancakes, served with two eggs, two honey-glazed meat skewers, green lettuce and secret sauce, and finally a cup of hot freshly squeezed soy milk. , which not only satisfies nutrition but also takes into account appetite. The anger caused by getting up early is not so strong ~ I even start looking forward to the next day’s breakfast from the night before. You can see the charm of pancakes.

Northerners have been exposed to all kinds of pasta since they were young, and they have easily unlocked the styles of various pastas. Pancakes are the simplest, quickest and most delicious of all kinds of pasta. A certain fast food once had a slogan : Big pancake rolls for all kinds of things. You don’t need to wake up the dough before making it at home, and you don’t have to worry about health and hygiene issues. It can be said that your hands don’t touch the dough, and you can roll in all kinds of ingredients you like. It’s soft, golden and fragrant, and the method is also very simple. People with disabilities will not easily roll over, so those with babies at home should try it.

Dish name: Golden Pancake

Ingredients required:

2 eggs, a bowl of all-purpose flour, 1 ham sausage, 1 egg, and 1 fried dough stick , one small chive, an appropriate amount of sweet noodle sauce, an appropriate amount of ketchup and mayonnaise, a pack of mustard, and an appropriate amount of cooking oil.

Cooking process:

Preparation materials: Add appropriate amount of cold water to flour to make a paste. When the batter is lifted up and has good fluidity, let it sit for half an hour.

Cut ham, bacon and other ingredients into the size you like, beat the eggs and set aside, and cut the scallions into chopped green onions and set aside.

Heat the electric pan, apply a thin layer of oil with a brush, pour the batter, and use a scraper or spatula to shape into pancakes. The thickness should not be too thick, just cover the bottom of the pot evenly, pour in the freshly beaten eggs and spread.

When the eggs are slightly solidified, shovel a spatula into the bottom of the pancake and turn it over (the pancake is very tender, so be careful not to break it when you turn it over). ( You can also sprinkle some shredded cheese to increase the flavor) and roll up the pancake.

Pair it with soy milk and porridge and you’re ready to go! It looks so appetizing that I never get tired of eating it every morning.

Cooking Tips:

The batter must be stirred slowly and evenly. There should be no small lumps, which will affect the taste and make it difficult to cook thoroughly. You can use a strainer to ensure that the batter is fine. A little salt can be added to the batter to make the dough more flexible and less likely to break.

For all-purpose flour, just use the flour commonly used for making pasta at home.

The batter must be spread out quickly after being put into the pan. It is recommended to use a scraper here, otherwise uneven thickness may cause the pancakes to be overheated or undercooked, affecting the taste and color.

You can stuff the cake with any ingredients you like, so be creative. For example, you can add homemade chicken tenders, sausage, or whatever you want. You can also use leftover potato chips instead of crispy ones and add lettuce to increase your vitamin intake. Or buy ready-made dumpling wrappers and spring roll wrappers to make your own crispy ones. You can try adding a little bit of fermented bean curd or Laoganma to the sauce for an even more surprising taste.