This is the morning pan-fried white pancakes, from the Spring Festival, due to epidemic control, relatives and friends are not strangers. Considering that the New Year's hospitality is not much, the New Year's goods are not cheap, so less preparation. Who knows that on the thirtieth of the year the street loudspeaker yells not to let the New Year's Eve, did not take it seriously, do not pay tribute to the New Year's Eve to save running back and forth. To the first day of the horn yells do not let the string of relatives, this only feel the severity of the epidemic, premonition told me to prepare to eat something really less.
The steamed buns were finished early, and the supermarkets didn't sell them. The first three days of the first month began to steam steamed buns, once steamed two pots, two days steamed once, good guy, such a New Year's Eve but once in a few hundred years ah! Henan people's staple food is flour, and now nestled in the home every day to eat noodles, fried buns, eat to sleep, sleep to eat, everyone to raise the fat head and ears. This morning I got up really do not want to eat steamed bread, so I decided to make a few egg pancakes. Now my mother and father and we live in the neighborhood, otherwise who still eat in the morning ah!
Making white flour pancakes, how do you make the batter stronger?
We will not be difficult, this is relatively simple for me, flour in the pot, the amount of flour depends on the number of people in the family, a person is probably just one or two more noodles. The flour with salt, chicken powder, add water first stirred into a thicker paste. Let it sit for ten minutes, add two eggs and mix well, if the paste is still thick add water to dilute. The consistency of the batter is to use a spoon to pour out, in a straight line, just a layer of batter hanging on the spoon, and quickly fall off. If the batter on the spoon falls off slowly and sticks to the spoon, it means the batter is thick and you need to add more water. If you adjust the batter consistency, the white pancakes will be more flavorful.
Sprinkle in the thirteen spices, white sesame seeds, chopped scallions, and mix well.
Note:
First, add salt to increase the pliability of the batter.
Secondly add eggs to make the batter more tightly combined and enhance the elasticity of the pancake.
The third is to master the fire, the size of the fire, the amount of batter scooped into the batter with a spoon, to master the heat time of the pancake.
How to operate:
The pan is polished, the batter is scooped in with a spoon, and the pan is rotated so that the batter flows evenly along the sides of the pan, until the batter flows away evenly in the pan.
With the top of the pancake completely free of raw batter, dip a spatula into the oil and drizzle it down the sides of the pan, shaking the pan so that the pancake naturally flips off the bottom of the pan. After flipping, dip the spatula into the oil and drizzle it down the sides of the pan again, shaking the pan to heat the pancake evenly.
After a minute or so, you can see the color of the pancake on the bottom of the pan, and then you can take it out of the pan. The picture above shows the whole thing flipped over again, so it's a cooked pancake. This way the pancakes will have a lot of flavor and texture.
Doing white pancakes is really simple, stirring the batter, add seasoning, add water to dilute, put the pan on the pan, a fried Qiqiu, I believe that everyone will do white pancakes it! Pancakes are also particularly rich in raw materials, mung bean flour pancakes, mixed flour pancakes, their practices are the same. Now most people because of the epidemic nest at home pounding food and drink, have not eaten or have not done this pancake, really want to learn to do, if there is no clear welcome to leave a message or private letter to me, Xiaohui's life will certainly be effective for everyone.