How to make pancakes thin and crispy. How to make pancakes thin and crispy. Pancakes are one of the special snacks that many people like to eat. Among the special snacks in the streets, pancakes are a delicacy that many people like very much. In fact, we can also make them at home.
We make a lot of delicious food, so how to make pancakes thin and crispy?
How to make pancakes thin and crispy 1. Prepare the ingredients.
1. Cut the pork belly into thin slices and marinate it with delicious fresh soy sauce. 2. Mix all-purpose flour and corn flour with water, mix thoroughly, and use a manual egg beater to stir into a grain-free paste.
This is wonton wrapper.
Pour a certain amount of oil into the pan and fry the wonton skins until brown.
Let cool and set aside.
1. Adjust the sauce: add a little oil in the pot, add the bean paste and stir-fry, then add the spareribs sauce, add a little water and stir-fry, remove from the pot and set aside.
Fry the marinated pork belly in a pan until crispy on the outside and tender on the inside. The vegetarian pork belly is delicious.
Heat a non-stick pan over low heat. No oil is needed. Pour in the batter and spread it evenly. Beat in an egg and spread it evenly. Sprinkle in the chopped green onion.
Slowly cook the eggs, smear with sauce, add fruits (the fruits are more crispy) and pork belly.
Fold it on one side, spread the sauce on it, add a piece of lettuce, fold it again, and it’s OK.
A delicious multi-grain pancake with instant flavor is out.
Brother Lei ate three big pieces and it was not enough.
It seems I can do more next time.
How to make pancakes thin and crispy 2. Mix water + flour + a little salt to form a hard dough, let it rest for a while.
Take a piece of dough the size of a dumpling wrapper and roll it into a thin slice. Sprinkle more white flour when rolling to prevent it from sticking to the chopping board. The shape doesn't matter, the key is to make it thin.
Heat the wok, add 1-2 times the amount of cooking oil, add the oil when it bubbles, turn over, and fry over medium-low heat until both sides turn yellow, then take it out and fry the next piece.
(Because the crispy oil is still warm after taking it out, the color will be darker after taking it out.) 2 parts of flour + 1 part of multi-grain flour (mung bean flour, soybean flour, corn flour, etc. are all fine, add one or more
(Anything will work) Add water to make the batter (not too thick, otherwise it will be very thick). It takes a while for the water and noodles to blend perfectly. If there are small lumps, stir again after a few minutes (add water or noodles depending on the consistency). Prepare at this time.
After the batter is finally mixed with seasonings, shake it and it will look like it is hanging on the wall of the basin as shown in the picture.
Prepare the sweet soy sauce paste, mashed tofu with soy sauce, and minced chives and coriander.
Preheat the pancake pan (or a flat-bottomed non-stick pan). Pour the batter into the center and smooth it out (I have a pancake tool, if you don’t have one, use a spatula to smooth it out gently). It doesn’t matter if the thickness is slightly uneven or not round. Continue
Next, beat the eggs with eggs, spread them evenly, and sprinkle some black sesame seeds.
(Wait for a while, until the back side is cooked, it will automatically separate from the pan, and the pancake will bulge. If not, wait for a while) Make sure the back side has completely detached and flipped over.
Brush the sweet flour paste with the soybean paste and sprinkle with chopped chives and coriander.
(If the taste is heavy, you can also sprinkle pickles such as diced mustard and dried radish).
Put lettuce.