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How to make the crunch in the pancake fruit
Recipe for pancake batter: the authentic pancake fruit recipe is mung bean and millet, the ratio is 4:1, the ratio of flour to water is 1:1.5, the lion did not have millet, used mung bean flour 180 grams of whole wheat flour 40 grams of water 330 grams of thirteen spices or five spice powder a small spoon a pinch of salt

A, practice: 1, the flour according to the ratio of 1: 1.5 to form a batter put in the refrigerator molasses for a night, if you want to eat right away need to be molasses forty minutes If you want to eat immediately, you need to molasses forty minutes.

2, pancake griddle with a fire hot thin layer of oil, pour a spoonful of batter, with a rice cooker with a spoon on the line.

3, with a bamboo dragonfly quickly to the center as the axis of the batter spread, at this time there may be places not spread, no matter, do not go to make up.

4, knock on an egg with a bamboo dragonfly to scrape the egg, just did not push on the batter is the focus of the place, to be the egg is almost frozen when sprinkled with chopped scallions, with a spatula to the bottom of the pancake shoveled up to flip.

5, smeared with sweet noodle sauce and fermented bean curd sauce, like spicy can add a little hot sauce, do not like these two into, pay attention to can also be put on the dried radish crushed or crushed mustard greens and then paved hemp leaves and shoveled from the top and bottom of the stacked quilt will be wrapped around the hemp leaves folded, a delicious pancake fruit on the done.