How to make mustard tuber, egg and scallion pancakes

For office workers, the time before holidays is definitely the most exciting and happiest. During holidays, in addition to enjoying peace and tranquility, you can also enjoy delicious food. I believe you will be extremely excited when a delicious meal is placed in front of you. So, let’s learn how to make pickled mustard tuber, egg and scallion pancakes.

1. Prepare an appropriate amount of flour. You can go to the supermarket to buy the kind of home-packed self-raising flour. The pancakes made in this way will be soft and delicious.

2.12 Prepare an egg.

3.21 Prepare a bag of pickled mustard tuber. I use Wujiang pickled mustard tuber shreds, which are sold in supermarkets!

4.1 Chop the shredded pickled mustard tuber into small pieces, chop the green onions into small pieces and put them into the flour, sprinkle with appropriate amount of salt. Because the shredded pickled mustard tuber itself is a bit salty, add salt according to personal taste.

5.2 Break the eggs and add them into the flour.

6. After adding an appropriate amount of water, stir gently in a clockwise direction to make it a uniform batter. Adding water is critical. If you don't know how much water to add, add it little by little until the batter can't stick to the chopsticks. Then pick up the chopsticks from the batter and watch the batter water drip slowly. It must not drip continuously like running water, as that means the batter is too thin.

7. After leaving the batter for a while, you can remove it from the pan and start making pancakes! Pour appropriate amount of salad oil into the pan and heat it.

8. Use a spoon the size of a rice spoon to scoop a spoonful of batter and quickly pour it into the hot pan. Pick up the pan with one hand and rotate it evenly so that the batter in the middle can spread freely into a circle.

9. After this side turns golden brown, use a spatula to turn it over and continue frying.

10. When both sides are browned, you can remove from the pan and place on a plate. One pancake is done. You can continue to fry the next egg pancake in this way. Note that each time you fry an egg pancake, you must add an appropriate amount of salad oil to the pan so that the pancake will be softer and will not stick to the pan or get burnt.

11. The egg pancakes made in this way are particularly fragrant. You can see the green chopped green onions and faint shredded pickled mustard tubers inside. They taste crispy on the outside and soft on the inside. They are also mixed with the fragrance of eggs, the crispness of pickled mustard tubers and the fragrance of chopped green onions. They are very appetizing!

12. Pair it with a bowl of porridge and homemade pickled shredded radish (introduced earlier), it tastes amazing!

Small gatherings happen frequently in life, but have you never shown them? You will definitely not be happy like this. So with the detailed recipe of pickled mustard tuber, egg and scallion pancake, you can show off your cooking skills and be the most versatile version of yourself.