Protagonist: Flour | Egg
Supporting roles: ham | lettuce | crispy | mustard tuber | sesame | sweet noodle sauce | pepper | chopped green onion
BLACKPINK Debut: Next, let's start making!
Step 1: Wash the lettuce and drain it for later use. Mix flour and water evenly according to the ratio of 1: 1.5, and add a little salt for at least one hour.
Step 2: Brush the oil in the pan, scoop a spoonful of batter, put it in the middle, spread it quickly, and be sure to do it quickly! Beat in the eggs and spread evenly again.
Step 3: After about 2 minutes, turn the pancake over, brush a layer of sweet noodle sauce, release vegetables, fried dough sticks, crispy, sausage and pickled mustard tuber, and add some coriander, shallots and Chili oil according to personal taste. (I didn't prepare crispy and fried dough sticks, so please remember to add them ~)
Step 4: Sprinkle sesame seeds, roll them up and take the pot.
Step 5: Cut and plate.
Maybe the kitchen is, like, a paradise on earth ~ END.
Pancake fruit is a northern snack, with crisp taste, rich sauce flavor and simple method. It can be made in a few minutes and is very suitable for breakfast.
My family often cooks food in the morning, and it is served with a bowl of soybean milk or tofu brain, which is warm, warm and warm.
Flour, mung bean powder, soybean powder, eggs, wonton skin, salt, onion, coriander, fermented bean curd, sweet noodle sauce, Chili sauce.
I make pancakes with crispy fruit. If you want to add oil, buy some fried dough sticks in advance and replace them with crispy ones.
The delicious pancake fruit is ready.
Serve you a simple and easy-to-cook gourmet menu every day.
When it comes to eating breakfast, it's really difficult to talk about it. Some people like to eat bread and milk, others like to eat fried dough sticks with bean curd. I like pancake fruit best. I can't swallow it unless I eat a thin bowl of other breakfast. I can only eat pancake fruit without drinking it. I'm full after eating a set of pancake fruit, and my happiness is improved.
I like pancakes with fried dough sticks in the middle. They taste chewy. What do you like? Actually, the authentic mung bean flour should be made, but my family didn't have it, so it was made with millet flour, and it tasted good. I bought this millet flour as a tasting gift from the store when I bought germinated soybeans online, so I just tried to make pancake gizzards today, and it tasted good. If you like spicy food, it tastes even better if you put it on pepper. My family doesn't enjoy Chili, so I put it on soy bean curd and yellow sauce, but the taste is not bad either.
As long as office workers prepare a deep-fried dough stick in advance and get up in the morning to stir up some dough, in less than ten minutes, two sets of pancake gizzards will be cooked, one for each husband and some soy milk. What a wonderful thing to have breakfast at home, it's better than taking the subway, and it's even looked down upon.
Required ingredients:
Ingredients: 50 grams of flour, 50 grams of millet flour, one small village and two free range eggs.
Accessories: chives10g of bean curd with soy sauce, a piece of yellow sauce10g of fried black sesame seeds, 5g of clear water160g.
Production process:
1 Prepare ingredients
2 Put the millet flour and white flour together, add160g of clean water, and stir until the flour is mushy.
3 Chop shallots and crush bean curd with soy sauce.
Heat the pan, add a few drops of oil, then scoop a spoonful of noodle paste into it, then pick up the pan and shake it evenly, and spread the noodle paste out.
5 When you see that the dough is tilted around, knock in an egg, break the yolk with a spoon and spread the cake evenly.
6 Sprinkle minced shallots and black sesame seeds evenly.
7 Turn the dough over and cover it with soy sauce, tofu crumbs and yellow sauce.
8 put a fried dough stick on it
9 roll up and eat!
Tips:
1 Stir the dough until there are no flour particles inside.
Be sure to heat it with a small fire to prevent it from burning.
Be careful not to break the dough when turning it over.
Pancake fruit is really the first choice for breakfast. No matter spring, summer, autumn and winter, pancake fruit stalls are always the most queued. You are just like the pancake elder sister who was hot searched a while ago and said, "I will miss you an egg if I earn 30 thousand a month." Regardless of people's income and expenditure, you can see that pancake fruit is important through this flowing water! Row! Team! Yes!
Today, I will tell you the batter ratio of pancakes. I will get up early for five minutes at home, take advantage of summer, give myself a good lifestyle, have breakfast, and be happy for a day ~
Batter today we chose the mixed noodles of millet flour and mung bean flour. The ratio is one portion of mung bean flour+one portion of millet flour+two portions of flour. The batter prepared by this ratio is the best, and it is also the easiest to form on an iron plate. How much is a specific copy depends on personal circumstances. If there are more people, put more, and if there are fewer people, put less ~
In order to eat pancakes, I bought an iron plate on a treasure. The iron plate is very cheap, and it costs tens of dollars, and I also gave a scraper. After the teppanyaki is heated, pour a little cooking oil and spread it evenly. Pour in the batter and push it away.
In fact, the iron plate is not compulsory. If you have children at home or like to eat pancakes yourself, it doesn't matter if you buy one. If you say that I don't eat it once every 800 years, it's only for a change and improvement occasionally, then the same is true for using a pot.
After the batter is spread evenly, beat the eggs and scrape them evenly. Sprinkle a proper amount of black sesame seeds on them, and turn them over when the corners are tilted.
After the ingredients are turned over, brush the sweet noodle sauce on the flour cake, add fried dough sticks, pickles and ham sausage, and roll it up to eat.
Today, we use fried dough sticks. If you just want to eat crisps, you can use the leftover dumpling wrappers at home, stretch the dumpling wrappers, cut two slits in the middle, fry them in the oil pan, or fry them to make crisps.
Office workers can also eat delicious pancakes at home.
I like to eat pancake gizzard because it is convenient to eat, is the basic food for human body to replenish energy, and is involved in various ingredients such as vegetables, eggs and meat according to personal preferences, which is rich in nutrition and deeply loved by people. Pancake roe, a traditional snack, has become a breakfast comparable to western hamburgers.
I have to prepare breakfast for the children who go to work every day. Basically, I have bread, milk, boiled eggs, baked cakes, scrambled eggs and vegetable soup every day, and I also eat steamed stuffed buns, gruel and wonton. After a long time, the children are reluctant to eat these repeated breakfasts.
They sometimes go to the vicinity of the unit to buy pancake fruit to eat. After an occasional chat, I realized that their favorite thing to eat outside is pancake fruit. When I asked how much it costs to eat a pancake now, in fact, its cost is not high, and most of them are made by vendors on the roadside. Hygiene is not guaranteed, and you can't eat a safe and secure breakfast if you spend more money.
So I went online to find the recipe for homemade pancakes, and I learned that pancake roe is a Tianjin snack. It is composed of mung bean pancakes, eggs, fried dough sticks or crispy "fruit grates", with flour paste, chopped green onion, Chili sauce (optional) and fermented bean curd (optional) as seasoning, which tastes salty and fragrant. Nowadays, the raw materials of pancake roe are not limited to pancakes spread from mung bean noodles, but also yellow bean, black bean noodles and many other options. In other provinces outside Tianjin, there are many raw materials such as ham, sausage and even shredded tofu and shredded pork in pancakes. It's not difficult to make it when we have the prescription. It's really successful to take medicine according to the prescription.
How to make the family version of pancake gizzard;
Ingredients: yellow bean, white flour, Bile: 4: 6.
Seasoning: chives, sweet noodle sauce, (hot sauce and fermented bean curd are also optional)
method of work
1. Wash shallots and coriander and cut them into powder for later use.
2. Put yellow bean and flour into a large bowl. After the two kinds are mixed evenly, add water in several times and stir while adding water until it becomes a uniform batter without particles.
3. Heat the cake pan and pour in a little oil.
4. Spoon 1/4 amount of batter into the pot.
5. Turn the pan body by hand immediately, so that the batter is evenly spread over the pan surface.
6. When the batter is basically solidified, spread one or two eggs on it. Happily, the eggs turned yellow.
7. Punch the layer of egg yolk with a shovel, so that the egg yolk and egg white are evenly mixed and spread over the cake surface.
8. After the egg liquid is basically solidified, sprinkle chopped green onion, coriander and black sesame evenly.
9. Turn the cake over and continue baking 1 min.
1 1. Gently shovel the spread cake around with a shovel, and then turn the pancake over.
12. Brush with appropriate amount of sweet noodle sauce (Chili sauce and fermented bean curd) respectively.
13. Vegetables or different cooked food can be put in according to personal preference.
14. Fold the pancake into a square shape with a shovel.
15. finalize the design, take out the pot, and put it on the plate.
Warm tips
1. In the process of spreading the crust, you must use a small fire, otherwise the cake will be unevenly heated and the thickness will be inconsistent.
2. Be careful when flipping the pancake, and wait until it is slightly fried in Huang Shi, otherwise it will be easily damaged.
3. Sauce, you can choose sweet noodle sauce, hot sauce and bean curd.
Here are some pancakes with different contents.
Pancake fruit, I only recognize mung bean flour, and I have eaten too many pancakes, and only mung bean flour pancake fruit makes me unforgettable.
Mung beans and millet are ground with a small-year mill at a ratio of 7:3, and fresh mung bean pancake fruit is made by fresh grinding, which is really memorable.
Remember, the ratio of mung bean to millet is 7:3, and then you must add oil. Only pancakes with fried dough sticks are pancake fruits, and most of the sauces used are sweet noodle sauce and hot sauce paste, which is really memorable.
It's not easy to eat authentic mung bean pancake fruit in Tianjin now. I stood in line for 30 minutes last time, but it was very delicious and worthwhile.
Delicious pancakes, the soul is mung bean noodles, don't miss it.
Xiaoxiu private kitchen, a private kitchen sharing simple and happy food.
For Tianjin people, the most popular thing is not Goubuli, nor is it 18 th Street Twist, but fried in the street in the morning! Cake! Fruit! Son!
The so-called "fruit" is fried dough sticks, which are called fruit in Tianjin dialect. In other places, most of them are crispy, and the authentic pancake fruit with fried dough sticks is only available in Tianjin. Authentic pancake fruit, but also mung bean flour as the main ingredient, white flour and yellow bean in proportion. With freshly fried fritters and an egg, absolutely!
But in addition to the streets of Tianjin, in fact, many cities rarely sell pancake fruit. If you want to make pancake fruit at home, please consult a omnipotent treasure.
Such a set of tools, which cost tens of dollars, can be put on your own stove and you can start the road of DIY pancake fruit.
= ingredients =
Flour 60g, mung bean flour 120g, egg 1 piece.
Clear water 120ml, fried dough sticks 1 root, chopped green onion 5g.
5g coriander powder, appropriate amount of sweet noodle sauce, oil 15ml.
Appropriate amount of hot sauce and tofu milk
= step =
1. Mix flour and mung bean flour according to the ratio of 2 1, and add appropriate amount of water to make paste.
2. Choose a saucepan, the bigger the size, the better. Preheat the pan with low heat, pour a little oil, pour in the batter and spread it round.
3. Wait until the pancakes are roughly shaped.
4. Beat in one egg (or add two).
5. Crush it on the surface and spread it evenly on the pancake.
6. Then sprinkle some chopped green onion and chopped coriander.
7. When the eggs are slightly solidified, turn them over. At this time, the back should have been fried to golden brown. Then, according to your personal taste, coat them with sweet noodle sauce, hot sauce and diluted fermented bean curd, and wait for a while (until the eggs on the back are cooked).
8. Put fritters on the pancakes.
9. Wrap the fritters in pancakes and serve.
= Tips =
You can add other coarse grains to make batter according to your personal preference. Remember the proportion of flour, otherwise pancakes are not easy to spread.
Recipe | Beitai Kitchen
Edit | Recipe Jun
Please indicate the source for reprinting.
Pancake fruit is a traditional snack in northern China, with various styles. For example, the earliest miscellaneous grain pancake in northern Shandong Province is spread very thin, which is delicious and nutritious. Usually, corn flour and mung bean flour are mixed in flour, mixed with water, and slightly fermented with a little baking powder.
For the most common pancake fruit in the market, in order to be delicious, the pancake flour paste is usually only mixed with flour, and the ratio of flour to water is about1:3. Water is used to make it semi-fluid. Note that before mixing, ginger flour is usually sieved, and the finer the better. Then add water and a little salt to make the paste look like yogurt. In order to make the color more beautiful, you can put a little fine corn flour in the flour.
The proportion of flour paste for miscellaneous grain pancakes is 2: 2:1,and the proportion of blended coarse grain flour to water is about1:3. Similarly, flour should be screened.
Spoon a spoonful of the prepared pancake paste into the pancake pot, spread it thinly and evenly, add an egg after solidification, sprinkle with black sesame seeds, turn over and continue frying, and wrap it with crispy, fried dough sticks, lettuce and brushed sauce, or add ham sausage, chicken fillet, tenderloin, etc. My favorite thing is to put the mixed spicy dried radish in it, which is very appetizing.
Pancake fruit is made in two parts. Pancake method: use 4 portions of mung bean flour and 1 portion of millet flour, add a small amount of other favorite cereal flour, add a little crispy flour and water to make a paste that is neither thin nor thick, and scoop a spoonful with a horse spoon to make it flow down into fine strands. Scoop a spoonful in the center of a circular iron plate, spread it out from the center with tools, spread it into a cake, not too thin, not too thick, about the thickness of two pieces of printing paper, beat one or two eggs, (chopped green onion, sesame seeds according to preference) spread it out the same way, see that it is almost cooked, turn it over, bake it again, put in fruit or castor, brush it with flour paste and bean curd with soy sauce (chili pepper according to preference), and wrap it.
The pancake is crispy or crispy: 800g of flour, 50g of glutinous rice flour, 50g of starch150g, 30g of pastry, 20g of salad oil10-20g, edible salt10-15g, and 300g of water. Dry-mix starch, glutinous rice flour and flour evenly, then stir the flour crispness, salt and salad oil into water in turn, finally add the mixed flour to form dough, stir at low temperature for 5-8 hours, roll into cakes, roll for 2-3 times, cut into rectangles, and fry in an oil pan at 180-200 degrees until crisp.
Note:
The proportion of flour: flour, mung bean powder and corn flour is basically one to one.
As a person who has lived in Tianjin for a period of time, I can tell you responsibly that the pancake raw material of authentic pancake fruit is only mung bean! Never mix any rice! When it comes to pancake fruit batter, we can't help but mention another snack in Tianjin, mung bean stew. In fact, the method of making Tianjin mung bean stew is similar to that of pancake fruit batter. This is a bit far-fetched. Now let's take a look at how the fruit batter of Tianjin pancakes is made.
The first step is to soak the mung beans for a night, which is almost the same, and the beans can be soaked as well. Note that the word bloating should be circled, and it may be tested. I'd like to repeat here that the mung bean stew I mentioned above is actually the first step to soak mung beans just like pancake fruit batter, except that the stew handles mung beans more carefully.
The second step, the authentic processing method is to peel mung beans (we don't have to do it at home if it's too troublesome. If we don't peel them, we have to add some flour to the pancake batter, and then use a stone mill (in a household blender) according to the ratio of mung beans to water1:/kloc-0.
The third step is to add spices to the batter of Tianjin pancake fruit, as everyone who has read China on the tip of the tongue knows. The ingredients of the spice powder can be said to be the secret of each family, but the raw materials are mostly increased or decreased on the basis of fragrant leaves, cardamom, angelica dahurica, fennel, star anise, clove, pepper and other spices. (We can directly use spiced powder, salt and pepper, pepper powder, thirteen spices and pepper powder to replace the trouble at home). Add the above spice powder and a proper amount of salt to the batter, and an authentic pancake fruit batter will be ready.
Finally, the author would like to emphasize that, first, if pancake fruit is to be delicious, it is best to just fry it. Secondly, it is best to cook the batter and bean curd covered with pancake fruit, and those who pay attention to it can add some seasonings themselves. Third, if you want to get a good taste, it is best to add two eggs, and one egg has a poor taste. That's all. Let's enjoy the food.