How to make fried pancakes

Fried oil cakes are a very common way of eating in daily life. Oil cakes are something we often eat. Some people like to eat them directly, while some people like to eat them as breakfast. For people with smaller appetites, sometimes oil cakes cannot be eaten all at once. If there are leftover oil cakes, they will not taste particularly good if they are put back into the pan. In fact, you can fry the remaining oil cakes, and they taste very good.

How to make fried pancakes

Ingredients: leftover oil cakes, kohlrabi, carrots, onions, ginger, garlic, chili peppers, peppercorns, bean paste, and salt.

practice:

1. Cut kohlrabi, fried dough sticks, and carrots into strips; slice green onions, ginger, and garlic.

2. After the pan is hot, add a normal amount of oil for cooking. After the oil is hot, add the peppercorns and chili peppers and stir-fry until fragrant. Then add the onions, ginger and garlic and stir-fry until fragrant.

3. Add the prepared vegetables, stir-fry for a few times, then add a small amount of water and bean paste and stir well.

4. Continue to add the cut fried dough strips and stir-fry for a few times to make the bean curd evenly colored. If the pan is too dry halfway through, you can add a small amount of water to stir-fry to prevent it from getting burnt, but be sure not to add too much water.

Other ways to eat oil cakes

Tomato and Egg Pancake

Ingredients: 2 eggs, 4 tomatoes, fried cakes, appropriate amount of oyster sauce, appropriate amount of chicken essence, salt, sesame oil, 2-3 cloves of garlic, appropriate amount of light soy sauce.

practice:

1. Wash the tomatoes and cut them into pieces; beat the eggs, add a small amount of salt and a drop of vinegar and mix well to remove the fishy smell; slice the garlic; cut the pancake into shreds.

2. Heat oil in a pan, fry the eggs until cooked and set aside.

3. Heat the oil again, add the garlic and stir-fry until fragrant, add the tomato pieces and stir briefly.

4. Add a little bit of light soy sauce, oyster sauce, and chicken essence. If you are afraid of sourness, you can add some sugar and stir well.

5. Add the fried eggs, mix well, add water and bring to a boil.

6. After the water boils, add the shredded pancake, stir evenly and wait for the pot to boil again.

7. Finally, add salt and chicken essence, stir. Then add a few drops of sesame oil, stir evenly and serve.

Fried meat with pancake

Ingredients: leftover oil cakes, pork, mung bean sprouts, rapeseed, shiitake mushrooms, light soy sauce, salt, pepper, onion, ginger, cumin powder, and olive oil.

practice:

1. Wash the rapeseed and drain; blanch the mung bean sprouts in boiling water; briefly boil the mushrooms; cut the green onions, ginger and mushrooms into shreds; cut the fried dough sticks into strips; and cut the pork into shreds.

2. Heat the wok, add olive oil, stir-fry the peppercorns, and stir-fry the shredded pork first. Add light soy sauce after the meat changes color.

3. Add shredded green onion, ginger, mushrooms and fried dough sticks, stir-fry and add a little water to avoid drying out.

4. Add bean sprouts and stir-fry, then add rapeseed and mix well.

5. Finally, add a spoonful of salt, mix well and serve. If you like cumin flavor, sprinkle some cumin powder.

Cumin Rice Fried Pancakes

Ingredients: 1 bowl of rice, appropriate amount of fried cakes, appropriate amount of salt, appropriate amount of cumin, appropriate amount of chili powder.

practice:

1. Cut the remaining pancakes into small pieces.

2. Do not put oil in the pan. Heat the pan, turn to low heat, add the chopped pancakes, and stir-fry continuously.

3. Add the rice and stir-fry, being careful not to burn the pan. Then add some cumin and chili powder, and add an appropriate amount of salt before serving.