Chinese Food
Old Beijing yutanzi
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Pancake with zucchini, egg and flour as the main ingredients is a very traditional staple food in old Beijing. Although the common method of ingredients is simple, the taste is not ambiguous at all. The golden and tender plump paste with appetizer garlic vinegar is very delicious. Not only delicious, and often eat some garlic and vinegar in summer can also solve the summer heat, improve appetite, effective prevention of gastroenteritis. I've always thought that it's the most convenient and delicious food to make. No one. Wash and rub the zucchini into silk. Add some salt, five spice powder, eggs and flour. Stir with chopsticks until there is no dry flour. Then stand for half an hour in a pan. It's a nutritious meal with vegetables, eggs and noodles. Don't put water or milk into the paste, because the zucchini itself is rich in water. Mix it with salt and soak out the water of the zucchini itself. The paste with extra water will not taste so delicious. If you want the batter to be thin, add eggs. Add more
Cooking ingredients
Cooking Steps
Step1:Wash the zucchini. Use the dish eraser to make thin sil
Step2:In the basi
Step3:If you add a large amount of all auxiliary materials, you can mix zucchini shreds, salt, five spice powder, onion powder and egg well before adding flour. It will be more labor-saving when mixing
Step4:Mix well in one direction. Let stand for 30 minute
Step5:Because zucchini is rich in water. After mixing with salt, it will stain water. After standing, it will become paste. No need to add extra water
Step6:Heat the pan. Pour in 1 teaspoon vegetable oil. When the oil is hot, pour 1 teaspoon batter into the pan
Step7:Spread out into a circle with a wooden shove
Step8:Pan fry one side until golden and turn it over. The other side is golden and you can get out of the pot. You need to eat it now. Dip it in garlic vinegar juice for better taste
Cooking tips:First, the zucchini needs to be fresh and tender. The older one needs to be peeled and then rubbed with silk. Second, the egg can increase the softness and aroma of the paste. There are about three small ones, and about two large ones. Third, the paste after fully standing. The paste made is more fresh and tender. Fourth, it is suggested to use a non stick pot to make it. It is not easy to stick to the bottom of the pot. The shape is also beautiful. Fifth, the garlic vinegar juice. Mash the garlic into garlic mud . there are skills to mix with the remaining ingredients to make dishes delicious.
