Brown rice flour: Brown rice is washed, drained, steamed, dried and ground.

Health-preserving five-grain flour: It is made by grinding and mixing natural grains such as brown rice, oats, millet, wheat germ, green kernel black beans and black sesame powder.

Nut powder: the main component of nut powder is nuts, which can be pumpkin seeds, sunflower seeds, cashews, walnuts, pine nuts, almonds and white sesame seeds. Bake at low temperature and grind.

Flaxseed powder: powder ground from flaxseed.

What should I pay attention to when using miscellaneous grains pancakes?

1, adding powder

The texture of miscellaneous grains flour is different from that of flour, and its viscosity is not so good, so it is necessary to add appropriate amount of sweet potato flour, white flour or rice flour to increase the viscosity of batter.

Step 2 add eggs

Adding eggs to miscellaneous grains batter can increase flavor and viscosity.

3, the material is light and thin

Pancakes should be thin and thick. Pay attention to the proportion of batter and ingredients when matching. The more vegetables, the better the taste.

4. Stir-fry ingredients first.

Stir-fry vegetables, meat slices and other ingredients in the pot first, without frying them until they are fully cooked, and then stir-fry them with miscellaneous grain flour batter, which will taste more fragrant.

5. Slow fry on low heat

In the process of frying pancakes, fry them slowly with low fire. After one side is golden, turn over and continue frying until golden. Be careful not to turn it all the time, or the cake will break.

Pancake tips

Tips for frying pancakes: when the batter is put into the pot, first round the noodles with a spoon, and then press them with a spatula when frying, so that the fried pancakes will look good and taste crisp.

Cooking pancakes with miscellaneous grains powder: seafood nut pancakes

Ingredients: 40 grams of fish, 40 grams of shrimp, 40 grams of squid, Chinese cabbage 1 10, 25 grams of shredded onion.

Pasta materials: 30g of nut powder, 30g of rice flour (sticky rice flour), white powder 15g, egg 1, and 40cc of water.

Seasoning: a little salt

working methods

1, the squid is washed and cut into small pieces; Wash the Chinese cabbage and cut it into small pieces.

2. Add a little oil after the pot is hot, then add squid, Chinese cabbage, shrimp, fish and shredded onion, stir-fry and serve.

3. Stir all the batter ingredients evenly, add salt to taste, and then add the fried squid and mix well.

4. Take a pan, heat it, add the right amount of oil, then pour in the batter, round it slightly with a spatula, and fry it on low heat until both sides are golden.

Tip: Squid, shrimp, fish and oysters are all suitable for making pancakes. Seafood should be scalded or fried and then fried with batter to get rid of the fishy smell and taste better.