Cucumber and Corn Omelette

Corn pancake is a relatively traditional food. It is not only easy to carry, but also delicious and can meet the nutritional needs of an adult. It is a very economical food. Now, with the development of the economy and the greatly improved living standards of the people, the food has also begun to improve and become more colorful. This article introduces the method of cucumber corn pancake. Let the editor introduce it to you in detail.

Cucumber and corn pancake is a delicacy. The main ingredients are cucumber shreds, corn starch, and glutinous rice flour. The seasonings are salad oil, moisture-proof powdered sugar, etc. This delicacy is mainly cooked in a frying pan.

practice:

Wash, peel, seed and cut cucumber into shreds;

Place in a colander to dry slightly;

Mix glutinous rice flour and corn starch;

Mix the cucumber shreds and flour evenly, and coat each cucumber shred with flour;

Heat oil in a pan, put cucumber shreds in and spread them flat;

Pour some salad oil over the surface and fry over medium-low heat;

Fry until the bottom is golden brown and the surface is dry.

After taking it out, use oil-absorbing paper (kitchen napkin) to absorb the oil on both sides, let it cool slightly, cut it open, and sprinkle it with moisture-proof powdered sugar;

The texture is crunchy and delicious.

Remark:

Similar to the method of making corn pancakes, corn pancakes require some custard powder in addition to starch and glutinous rice flour to increase the milk flavor and color, but cucumber pancakes do not need custard powder because they need to keep the cucumber green. Cucumbers have a refreshing taste and do not need custard powder to add flavor.

It is recommended to choose cucumbers that are not very watery. The ones I used are the ones that don’t have many thorns and are a little longer than small cucumbers. I can’t name them.

Because cucumbers themselves have no flavor, powdered sugar is still needed. You can use ordinary white sugar, or grind it into powder yourself. Moisture-proof powdered sugar does not absorb water, so it can maintain a certain appearance. Ordinary sugar is easy to melt;

Starch = corn starch, the kind used for thickening in cooking; moisture-proof powdered sugar is sold in baking shops.