Chinese Food
Pancake fruit (including super detailed steps for making thin and crisp pancakes)
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I always think pancakes can be very complicated to make at home. In fact, many things are the same. It seems very troublesome. It's really easy to make pancakes after they are punctured. In fact, it's not so troublesome to make pancakes by yourself. Just make some preparations in the first night. Breakfast the next day will be super convenient.
Cooking ingredients
Cooking Steps
Step1:Thin and crispy can be made in the first night. You need a dough that is a little harder. You can add a few drops of cooking oil and a little salt to the dough. Roll it into a big dough, cut it into a rectangle of the same size, and pull two knives in the middle. I used about 250 grams of dough.
Step2:The oil temperature is 70% hot. Start frying it until it's crispy. Fry one side and then the other side. Make sure to turn it over in time. Don't fry it.
Step3:The fried pancakes are crispy. Before I make them, I eat one. The child eats one. The husband eats two with beer. There are only seven left.
Step4:Soak mung beans and millet in your head. If you have mung bean flour and millet flour, you can skip this step. It takes about 1 / 3 cup of mung beans and 1 / 3 cup of millet.
Step5:Put the Mungbean and millet in a larger bowl. Wash them up. Add some water. Don't worry. Note that. Mung bean time should not be too long. Otherwise, pancakes can not be made directly into mung bean sprouts.
Step6:Get up in the morning. Pour the soaked beans and millet together with water into the cooking machine. Beat them into paste with the cooking stick.
Step7:This is a good bean paste.
Step8:Find a clean basin and pour in the bean and rice paste. I add another 1 / 3 cup of corn flour and maybe less than one cup of flour to make a pancake batter.
Step9:Mix well. You can add less salt into the batter for a taste. It's ok if you don't add it. If you add it, don't add more. Because you need to brush the sauce later.
Step10:Prepare the sauce for pancakes. One and a half pieces of soy bean curd. Add some soup. Smash the soy bean curd. Mix well. I also use soy sauce. Cut up the shallots. Eggs are ready, too.
Step11:There is no pan for pancakes. You can only use a frying pan. This one is 28cm. Make sure to preheat the frying pan. Pour about a teaspoon and a half of batter into the pan.
Step12:I used a scraper to spread out the batter. To show you, I took it with my left hand. Actually, I spread it with my right hand.
Step13:Look at the ripeness of the pancake. Beat an egg on top. Then use a scraper to mix the egg yolk and the egg white. Spread evenly on the pancake.
Step14:After the eggs are smooth, sprinkle black sesame seeds.
Step15:Flip.
Step16:Turn it over from the back. Brush bean curd sauce and soy sauce. If you like spicy food, you can put some chili sauce. O
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Cooking tips:1. Try not to stick the pan when spreading pancakes. It's easier to operate. If there is pancakes, it's better to have a flat pan. Because the pancakes are big and crispy. 2、 Be sure to use a small amount of fire in the whole process. Otherwise, the novice's operation will be slow. In fact, after one or two stalls, they will become more and more skilled. The stalls will be super fast. 3、 Batter can also be more diverse. Such as purple rice noodles, soybean noodles and so on. But it's better not to lose mung beans and millet. According to your taste. Now the outside is not authentic. It won't give you pure cereal paste. It's resistant to cost. It's basically pure white paste. 4、 As for the fried dough sticks, crisps, lettuce, sausages and so on, they all depend on your own taste. Beijing's side is all crispy. Tianjin's are all fried dough sticks. It doesn't matter whether they are authentic or not. Just like it. There are skills in making delicious dishes.
