Chinese Food
Buckwheat flour pancake. Taste of mom (1)
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Every time I come home, my mother is always busy making delicious food, changing patterns, and embracing maternal love in the warmth of three meals a day. Mom doesn't just cook delicious food. Her heart is reflected in every recipe. This time she made buckwheat pancakes again. She picked up her mobile phone and took photos of the making process. Because this is mom's taste. It's a long lost taste. It's a taste of going home. It's memorable. It's memorable. It's nostalgic. It's warm. The buckwheat in the pancake makes up for the deficiency of vitamin B in the white flour. Buckwheat is rich in lysine, iron, manganese, zinc and other trace elements, and rich in dietary fiber. It makes the pancake more nutritious and plays a very good health care role. 2. Buckwheat contains vitamin E and rutin, which can effectively reduce blood lipid and cholesterol, soften blood vessels and protect vision. 3. The carbohydrate of buckwheat is mainly starch. The grain is smaller than other grains
Cooking ingredients
Cooking Steps
Step1:Half of the two sides.
Step2:Add a little salt. Slowly add water first. Stir in one direction. All the sides are thick. Just enough to stir. Stir until there is no particle. Add another part of water.
Step3:The consistency is as shown in the figure. (pancake made of batter is thin. Pancake made of batter is thick
Step4:Heat the pancake. Wipe it with an oil rag. Pour a tablespoon of batter into the middle.
Step5:Turn the electric pie holder to a circle with a slight inclination. The batter will move all the parts at the bottom, as shown in the figure.
Step6:Put on the lid and lift it a minute later. Wait for the surface of the cake to solidify and turn over.
Step7:Well done in a minute.
Step8:Out of the pot. It doesn't stick when you put it one layer at a time.
Step9:You can get involved in all kinds of vegetable meat. Or you can eat it directly.
Cooking tips:There are skills in making delicious dishes.
