How to prepare egg pancake batter

Although people nowadays are busy, they also know that health is the capital of revolution, so they still attach great importance to breakfast. Although take-away breakfast is convenient, the hygiene is sometimes worrying. Therefore, more and more people are willing to get up early and make it themselves. The delicious, simple and easy to make egg pancakes have become everyone's favorite. However, things that look simple also require skills to make. Take the batter of the egg pancake, for example, it must be prepared properly to have a delicious egg pancake. Let's talk about how to prepare the batter.

1. How to make pancake batter tough and non-sticky?

Ingredients: 200g flour, 700g water, 3 shallots, 3 eggs, salt to taste

process:

1. Chop the green onion and set aside.

2. Add salt to the flour, pour in one third of water first, and start stirring the batter in one direction until there is no dry flour in the batter.

3. Add water little by little in batches, stirring in one direction until all the water is added and the batter is stirred until there are no particles.

4. Add the beaten egg liquid and stir.

5. The state of the mixed batter.

6. Add chopped green onion.

7. Brush the frying pan with oil, add a little oil, scoop a spoonful of batter into the middle of the keyboard, pick up the frying pan and turn it in circles to spread the batter. Cook over medium-low heat. When one side is cooked, the edge will rise. Turn it over along the raised edge and fry the other side.

hint:

1. The batter should be neither thick nor thin. If it is too thick, the pancake will not be spread thinly and will have cracks. If it is too thin, it will not take shape.

2. If you want it to be chewier, just put an egg in it, and then you will need to add a little more water.

The ratio of flour to water is roughly like this. When the final batter is scooped up with a spoon, the consistency should be able to form a line when poured down. If you are making cold noodles, it should be thicker than this.

2. How to make batter for frying?

The batter is divided into two types: dry batter and wet batter. The former has a crispy texture after frying, while the latter has a soft texture after frying. Dry batter is made by adding starch and water to low-gluten flour, while wet batter is made by adding eggs and water to low-gluten flour. Dry paste is suitable for dishes that are fried and then further seasoned, such as stir-fried prawns, stir-fried pork tenderloin, and deep-fried eggplant boxes. Wet paste is suitable for dishes that are fried and eaten directly without further seasoning, such as cumin chicken fillets, pepper and salt pork slices, and sesame fish fillets.