Chrysanthemum cake

Overview

What would it feel like to combine eggs and chrysanthemum with a little flour and spread them into cakes? It was a bit strange to see what Yuan Fang did. Why do we need to blanch the chrysanthemum chrysanthemum first? Because the chrysanthemum chrysanthemum becomes soft after blanching, making it easier to mix into the egg batter? However, it stands to reason that this step should be completely omitted. Moreover, it is much easier to chop the raw chrysanthemum directly and mix it into a paste. Just follow your own ideas, but after mixing the chrysanthemum, leave it for 10-15 minutes. In this way, the salt in the egg paste will remove the water from the chrysanthemum, and become slightly soft and wilted. In this way, it will no longer be so awkward when spreading the cake, and it may be easier to spread it. Is this the purpose of blanching? The effect is very good, the fragrance of chrysanthemum is faintly scented with the fragrance of eggs. . .

Tags

• staple food
• cake
• chrysanthemum chrysanthemum
• egg
• flour
• white sesame
• pepper
• salt
• water

Ingredients

Steps

1. 1 Ingredients: 125 grams of chrysanthemum, 30 grams of flour, 1 egg, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, 1 teaspoon of white sesame seeds, 20 grams of water

   

2. 2 Wash and chop chrysanthemum.

   

3. 3 Crack the eggs into a large bowl, add salt, and beat evenly.

   

4. 4 Add flour while stirring to form a smooth batter.

   

5. 5 Add 2 water and mix well.

   

6. 6 Add pepper and mix well.

   

7. 7 Pour in the chrysanthemum, mix well,

   

8. 8 Add sesame seeds,

   

9. 9 Mix well,

   

10. 10 Let sit for 10-15 minutes.

    

11. 11 Heat a pan and brush oil on the surface,

    

12. 12 Take appropriate amount of chrysanthemum paste and spread it into pancakes.

    

13. 13 Fry the bottom side until brown, turn over, and fry again for a few seconds,

    

14. 14 Take out of the pan and serve after cooling slightly.