Chinese Food
I'm from Tianjin (authentic Tianjin pancake fruit)
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When my mother sent me to school in the morning, she bought me a set of pancake skin without fruit and two eggs to eat. Because of the lack of age snacks, I secretly threw away the pancake skin when I couldn't finish it. Now I think it's a waste.
Cooking ingredients
Cooking Steps
Step1:Mung bean noodles and white flour are thin and delicious when they are mixed with water and not too thick and thin (the gram number of mung bean noodles and flour is not specified, more people can make some more. I mix two pancakes when I eat them for two people
Step2:The pan is heated and thinly coated with a layer of oil to prevent sticking. Add a scoop of batter to the pan, spread it flat, add 1 or 2 eggs, spread it flat, sprinkle with onion, sesame and other back shapes. Gently shake the pan to separate the cake from the pan and fry it on the back side
Step3:Put oil sticks or castor on the cake skin, spread sauce, soy bean curd (paste with water) and chili oil. If you like to eat salt, spread more sauce
Step4:After folding it, cut it with a shovel and fold the two pieces in the middle to get out of the pot
Step5:Dish and ea
Cooking tips:If you want to eat authentic pancake fruit, you must use mung bean noodles. If you have sheep bone soup at home, you'd better use bone soup to mix batter (if you don't like mung bean flour, you can also use purple rice flour, corn flour, millet flour, etc.). Fruit and castor can go out to buy or make your own fruit. If you want to have noodles, you'd better eat them in the morning, and put them in the refrigerator tonight. It's easier to remember that the fruit castor The thinner and crisper it is, the better it is.
