Sticky rice flour, also known as sticky rice flour, is a more common meal in our country, his method of production is also more, can be made into sticky rice flour pancake fruit, taste very soft and sticky, eat up the nutrient content is also relatively high, the practice of sticky rice flour pancake is also more, can be and four seasonal beans to make, can be put in the inside of some round onions, yellow bell peppers, red bell peppers, the nutrient content is more very good, can also put in appropriate fresh shrimp, cabbage, these. Nutritional components of the role of the more very good, you can also put in the appropriate fresh shrimp, cabbage, these.

Sticky rice flour pancake practice

Sticky rice flour pancake practice

Raw materials: string beans 1/2, round onion 1/4, 20 grams of yellow bell peppers, red bell peppers 20 grams of string beans 50 grams

Batter: 150 grams of gluten flour, 30 grams of glutinous rice flour, 150㏄

Seasoning: 1 tablespoon of salt, 1/4 tablespoon of chicken broth

Seasoning: 1 tablespoon, 1/4 tablespoon of powdered chicken broth

This is the first time in the history of the world that the Chinese people have been in a state of emergency. p>

How to

1, four seasonal beans cleaned and cut into slices; red bell peppers, yellow bell peppers, each cleaned hobnail block; four seasonal beans cleaned and cut into strips; round green onions cleaned and cut into strips.

2, the batter of all the raw materials mixed and tossed, and then add salt and chicken powder mixed and stirred well.

3, hot pot pour in 3 teaspoons of oil, then pour in half of the batter, then on the batter in order to put four seasoned beans, red bell peppers, yellow bell peppers, four seasoned beans, round onions, and finally pour in the rest of the batter, medium-low heat frying until both sides of the golden brown on can be.

Sticky rice flour pancake practice

Pancake practice two

Raw materials: 80 grams of oil bit, 30 grams of sliced twigs, 20 grams of fresh shrimp, 30 grams of green onions, 20 grams of red bell peppers, 20 grams of yellow bell peppers, 30 grams of cabbage

Batter: 50 grams of low-gluten flour, glutinous rice flour 20 grams of water 120㏄

Seasoning: 1/2 tablespoon of salt, Sugar 1/2 tablespoon, 1 tablespoon of mirin, 1 tablespoon of soy sauce

How to

1, all the raw materials of the batter mixed and tossed reserved.

2: Wash and cut green onions, red bell peppers, yellow bell peppers, and cabbage into strips.

3, frying pan into 2 teaspoons of oil, oil boiled, add fresh shrimp, branches, round onion stir-fry aroma, and then add the oil bit stir-fry for 3 minutes, then add red bell pepper, yellow bell pepper, cabbage and all the seasonings, stir-fry for 2 minutes, and ultimately dripping into the batter adjusted to pan-fry until crispy on both sides on the can.