What is the recipe for vegetable pancake skin batter?

Among the daily meals, one of the pancakes that many people like to eat is the vegetable pancake. As the name suggests, it is a pancake with chopped green onions added to the batter, or a pancake wrapped with vegetables. In short, it has good color, aroma and taste, moderate hardness, and is suitable for all ages. It can be eaten with juice, or with other ingredients, such as: shredded potatoes, shredded radish, pickled mustard, shredded kelp, or other stir-fried vegetables. Northeastern people also like to eat it with green onions. It mainly depends on your own taste. This article briefly introduces the recipe for vegetable pancake skin batter.

Egg pancakes are delicious and easy to learn. Once you have mastered the basic method of making pancakes, you can apply it to other situations and come up with many different ways to make them. For example, a pure egg pancake can be made with only flour, eggs and onions, a shredded radish pancake can be made with shredded radish, and you can also add zucchini, fennel, shepherd's purse, etc. I added chives, garlic sprouts and coriander grown in my own home to this pancake today. The aroma is rich and layered. When you taste it carefully, the aroma of garlic, chives and coriander spreads layer by layer, which perfectly sets off the rich aroma of eggs.

Tools/Raw Materials

Frying pan. 50 grams of white flour, 20 grams of mung bean powder. 1 egg, appropriate amount of green onions and leeks. Appropriate amounts of salt, five-spice powder, back fragrance powder and pepper. Appropriate amount of sesame oil.

Method steps

250 grams of flour, add water to make it into the consistency shown in the picture, chop the green onion, garlic sprouts, and coriander and mix them into the batter, add appropriate amount of salt, a little five-spice powder, add three eggs and beat them and stir evenly.

Put the pan on the fire, brush a layer of sesame oil on the bottom of the pan, wait for the pan to heat up, scoop a spoonful of batter into the pan with a large spoon, turn the handle with both hands to spread the batter evenly on the bottom of the pan, wait until both sides are fried into golden brown, the pancake is ready with good color, aroma and taste. It’s delicious!

Pick up the pot and gently tilt and rotate it to allow the batter to slowly flow and cover the bottom of the pot to your preferred thickness and size. At this point the batter is basically solidified and can't move. Put on the lid (the spoon in the picture is because I want the remaining batter on it to drip off, so I hold it all the time. Beginners can put the spoon aside; it is more convenient to operate with two hands).

After two or three minutes, when you see a lot of steam coming out of the vent hole on the lid, open the lid and check. If one side is done, turn it over, cover the lid, and it's done when you see a lot of steam coming out of the edge of the pot. This time it's a little shorter.

Pancakes for other dishes can be chopped in the same way. If you are making pancakes with shredded radish, you need to take an extra step and grate the radish.

Precautions

When preparing pancake batter, adding water is the key, and it should be in moderation.