Chinese Food
Vegetable and fruit pancakes and beef rolls (pancakes turning technique)
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No matter the common ingredients or the aged plates, they are the true portraits of the plain days of chaimi, youyanmaovinegar and tea. The residue of fruit and vegetable juice filtration is processed into crispy fruit and vegetable pancakes. Some ingredients on the pancakes become tall beef pancakes. By the way, Jiang Jiang's own flipping skills of pancakes.
Cooking ingredients
Cooking Steps
Step1:1 / 3 of carrot shreds (the rest is cut and juiced) and 3 pieces of lettuce shred. 2 pieces of shreds (pancakes), 1 Sydney + Half carrot + 2 pieces of lettuce are juiced by the cooking machine / juice
Step2:Sift. Filter out the fruit and vegetable juice. Reserve the remaining fruit and vegetable residue
Step3:Well done fruit and vegetable juice... This is a good match. It's sweet with carrot and sweet with lettuce. It's smooth with Sydney
Step4:200g medium gluten flour and an egg. Add fruit and vegetable dregs. Add water and stir to make a paste. Thicke
Step5:Brush olive oil in the pot. Pour in the batter. Spread it evenly with a small spoon. Spread it thinly. Then open fire. After the surface solidifies, shake the pan with your left hand. Let the pancake cut out from the bottom right corner of the pan by one third. Use the spatula with your right hand to catch the pancake sliding out. Turn it up quickly. It's ok if it's burnt yellow on both side
Step6:This is the pancake. It's super good with vegetable dregs. It's crispy and delicious when eating empty.
Step7:If you eat the pancakes you don't have to reshape them. If you want to make it mellow, find a bowl to eat and press it into a circle. Just pull it gently... Put on the Thai sweet and spicy sauce. Put on the shredded lettuce, shredded carrot, shredded beef strips. Roll it up and fix it with toothpicks.
Cooking tips:There are skills in making delicious dishes.
