How to make the batter for pancakes?

Jianbing is not only delicious but also very nutritious. It tastes great when eaten with various foods. It is especially suitable for breakfast in the morning. The method is very simple. If you don’t like to buy it, you can make it at home. It is very simple, but you must master the batter of the Jianbing when making it yourself. It cannot be too thin or too thick. So, what is the best way to make it?

Jianbing is a snack with very high nutritional value. It is mainly made of coarse grains. It is very good for our body and can protect our stomach. Let’s take a look at the specific method of preparing the batter for Jianbing. Having only pancakes for breakfast seems not satisfying enough, and having a bowl of rice crust dish will make the breakfast really wonderful. It is made by cutting rice crust (i.e. thin pancake) into willow-leaf thin slices and putting them into the marinade. There are many requirements for this marinade. Fennel, chopped green onion and ginger are stir-fried in clear oil, and salt, soy sauce, starch and water are added to make the marinade. It is purely vegetarian and ensures that the stomach and intestines in the early morning will not be "harassed" by greasy food. Then serve in a bowl and add sesame paste, fermented bean curd, chili pepper, coriander and dried tofu.

The small celadon bowl is colorful inside, with a mainly vegetarian aroma, mixed with multiple flavors, and a refreshing fragrance. When you put it in your mouth, the sauce is smooth, the rice crust is tender and chewy, and coupled with the aroma of sesame paste, the salty aroma of fermented bean curd, the spicy aroma of chili, and the exotic fragrance of coriander, the more you chew the dried tofu slices, the more fragrant they become, which stimulates your appetite. Drinking Jianbing Guozi and soy milk (Tianjin people generally call it "jiangzi") together can better reflect the fragrance of Jianbing Guozi and the bean fragrance of soy milk. The best taste is when these two aromas are mixed together.

The ratio of flour, mung bean flour and corn flour is basically one to one to one, and the flour is beaten into a paste. Add water little by little during the beating process. (The batter should not be too thick. It should be made of flour, mung bean powder, corn flour, and some five-spice powder recommended by netizens). Ingredients: batter (add one egg to half a bowl of flour and mix with half a bowl of water to make a paste), beat two eggs, cut the fried dough sticks into 8 cm pieces, four tablespoons of chopped green onions, one tablespoon of sweet bean sauce, and one tablespoon of chili sauce. Preparation: Heat two tablespoons of oil, add 4-5 tablespoons of batter, spread it thinly and fry it for a while, turn it over, sprinkle with a little chopped green onion, pour an egg, turn it over and fry until golden brown, remove from the pan and place it on a plate, spread a little sweet bean sauce/spicy sauce on it, place the fried dough sticks in the middle, and roll it into a cylinder. Crispy, tender and delicious!

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