First, pancakes
Ingredients: flour, salt, chopped onion, water.
：
1, add salt and water to the flour and stir to form a batter. You can master consistency by yourself. Thick ones are thicker and thin ones are thinner. I like to add some shallots or celery to the batter. It looks good and delicious (we usually put Chili leaves in our hometown). Of course, it doesn't matter if you don't put vegetables. Anyway, there's still food in the pancakes.
2. Brush a thin layer of oil in the pot, scoop the batter into the pot with a spoon, and scrape the batter into a circle with a scraper, as evenly as possible (I want to save trouble, it is more convenient to scoop the batter directly with the back of the spoon).
3. Look at the batter on the surface and turn it over. After turning it over, fry it for about a minute.
4. When the pancakes are ready, you can eat your favorite dishes, such as shredded potatoes, scrambled eggs, shredded cold cucumber, and so on.
Pancake 2, carrot pancake
Ingredients: batter, eggs, carrots and chopped green onion.
Exercise:
1. Add cold water to the batter and stir it into a paste. Leave it for a while to completely dissolve the flour and water, then add the eggs and break them up.
2. Shred carrots and onions, add flour and egg paste, add salt, chicken essence and white pepper and mix well.
3, put a little oil in the pot, put two spoonfuls of batter after heating, spread it out, slowly fry it in medium heat until it is 8 mature, and turn to high heat to fry it to your favorite crispness.
Third, Nanjing Edition.
Ingredients: mung bean powder 100g, flour 100g, 250ml of clear water, a little soy sauce, a little chopped green onion, eggs, fried dough sticks, kelp, shredded potatoes, pickles (not bought by me) and lettuce.
Exercise:
1. Put a thin layer of oil on the pan, pour a spoonful of batter into the pan, rotate the pan surface to make the batter flow evenly and paste all over the pan surface, then fry it with minimum fire for half a minute, then add an egg to break it up, sprinkle a little chopped green onion on the egg liquid, brush it with a layer of sauce after the egg liquid is slightly solidified, and then add lettuce, fried dough sticks, shredded kelp, shredded potatoes and pickles in turn, and roll it up.
2, the practice of batter: mix the mung bean powder and flour, then pour a little water and stir evenly into a liquid batter.
3, the practice of shredded potatoes: add the right amount of oil to the wok to heat, then add shredded potatoes and stir fry for 2 minutes, add salt and monosodium glutamate.
4. The method of kelp silk: wash kelp with clear water, cut into pieces, put it in a pot, pour clear water into kelp, cover it and cook for 15 minutes, then take it out and shred it, put kelp silk in a bowl, add a little salt, monosodium glutamate, sesame oil, Chili oil, vinegar, sugar and pepper powder and mix well.
Tips:
1. The batter for making the crust is made of mung bean powder and flour. If there is no ready-made mung bean powder, you can grind mung beans into powder with a juicer. If there is too much mung bean powder, the dough will be easily broken, and the ratio of 1: 1 is more appropriate.
2. I have tried many times to spread the dough, and the final experience is: paste it in a cold pot, turn the pot surface to let the batter flow and shape, and then fry it with fire to spread out the perfect dough. It may not be ideal for the first time, but you will become proficient after two more attempts.
3. The sauce can be Korean hot sauce or domestic "June onion companion".
4. Don't fry shredded potatoes for too long. If it is fried, it doesn't taste good. Deep-fried until raw, just keep the crispy taste.
If the fritters are cold, you can bake them at the edge of the crust and put them on the crust. Baking will make fried dough sticks brittle.
Nanjing edition 4. Potato pancake
Ingredients: 2 potatoes, 2 red peppers, 70g flour, 50ml water.
Seasoning: about 1/4 teaspoons of salt, 2 teaspoons of soy sauce, 10 ml, 3 grams of sugar and 5 ml of vinegar.
Exercise:
1, peeled potatoes are cut into filaments or shreds, and red peppers are cut into small circles for later use.
2. Add salt and flour to the cut potato shreds, pour in clear water and mix well, make a batter and hang it on the potato shreds.
3. Pour the oil into the pot and heat it with high fire. When the oil is 40% hot, scoop a tablespoon of shredded potato batter, flatten it with a shovel, fry it on medium and small fire, and press the red pepper ring on the surface of the pancake. When the bottom hardens, turn over and continue frying for 2 minutes.
4. Mix soy sauce, sugar and vinegar into dipping sauce. Just eat cooked potato pancakes dipped in sauce.
Tips:
1. Slice the potatoes as thin as possible, which makes them easy to fry and tastes good. If you find it troublesome to cut silk, you can also wipe it. But the taste of rubbing and shredding is a little different. The cakes made by kneading silk are softer, and shredding will be more chewy.
2, the amount of water should not be too much, it is best to pour it in a little bit, mainly depending on the degree of water absorption of flour to determine the amount of water, batter can be hung on shredded potatoes, not too thin, otherwise it is not easy to form when flipping.
3. If you give it to children, you can put some shredded carrots or other shredded vegetables instead of Chili rings.
4, this potato pancake is very suitable for breakfast, simple, fast and delicious.
Five, rice pancakes
Ingredients: white rice 100g, potatoes 1/2 (about 60g), Chinese cabbage (also called cabbage) 40g, 2 teaspoons of chopped green onion (10g), salt 1/2 teaspoons (3g), and 2 tablespoons of oil (30ml).
Exercise:
1. Peel potatoes, clean them, and rub them into filaments with silk scarves. Cut the cabbage into shreds as thick as shredded potatoes.
2. Mix white rice, shredded potatoes, shredded cabbage and chopped green onion, and season with salt.
3. Dip your hand in a little cold water, knead the mixed vegetable rice into a ball, and then flatten it to make a cylinder with a diameter of 5cm and a thickness of 2cm.
4. Heat the oil in the pot to 60% heat with medium heat, add the prepared vegetable rice cake and fry until both sides are golden.
Rice pancakes 6, egg milk pancakes
Ingredients: honey, milk, eggs, sugar, cooked black sesame seeds and flour.
Exercise:
1, the following is based on the amount of breakfast for two people: flour 150g, one egg, appropriate amount of fresh milk, and mixed into a thin paste (the batter is like a pancake stall, slightly thick).
2. Add two spoonfuls of honey, add appropriate amount of sugar according to personal taste, and stir well.
3. Heat the pan, put a little oil, shake the pan to spread the oil evenly on the bottom of the pan, put a tablespoon of batter into the pan after the oil is heated, and tilt the pan to let the batter flow and cover the whole bottom of the pan.
4. Turn down the heating. When the batter begins to solidify, sprinkle black sesame seeds evenly and turn it over carefully after cooking.
5, both sides can be fried into golden brown, can be cut into small pieces with a knife according to personal habits.
Tips:
1. Summer is coming. When you scoop the juice, don't throw away the remaining pomace. You can use it as a pancake and mix it directly into the batter. You can fry cakes with different flavors.
2, directly cut banana slices or pineapples are equally delicious inside.
In a word, this is a basic method. You can use your creativity, add different ingredients and try different styles of pancakes.
Seven, fruit yogurt pancakes
Ingredients: yogurt 1 bottle, proper amount of flour, one egg and one fruit (choose your favorite).
Exercise:
1. Stir yogurt, eggs and flour into a paste. I don't know the exact amount of flour.
2. Fry in a pan, just like pancakes.
3. Dig kiwi fruit and a pancake into a lovely shape with a cookie mold.
4. Mix tomatoes into sauce and pour them on pancakes.
Fruit yogurt pancakes Eight, corn carrot pancakes
Ingredients: 0,5 carrots, 2 tablespoons corn, egg 1 piece, appropriate amount of corn flour and salt.
Exercise:
1. Wash carrots, cut them into small cubes, soak them in boiling water, drain the water, add a little salt, and marinate for about five minutes (this step is to soften carrots when eating, so as not to stand in the dough when frying).
2. Break up the eggs, beat them hard in a bowl until they foam, add appropriate amount of corn flour and a little salt, and stir them into a slightly thin batter.
3. Pour chopped carrots and corn kernels into the egg batter and stir well.
4. Heat the pan, pour a few drops of olive oil or peanut oil, turn the handle and spread the oil evenly on the pan surface.
5. Slowly pour the stirred corn and carrot batter into the pot, turn the handle again, let the batter spread evenly, and fry both sides with medium and small fire.