Carrot Egg Pancake

Overview

I didn't have time to buy groceries yesterday, so I rummaged through the refrigerator today and found only one pumpkin, three green peppers, one red pepper, and one carrot. Fortunately, both meat and dry goods are available, so it's easy to mix them together. I fried a sliced green pepper and shiitake mushroom, stir-fried shredded pumpkin, cooked mung bean white porridge, fried a few egg pancakes with shredded carrots, and mixed with a plate of sesame oil mustard. It was a simple meal, but it was very comfortable to eat. Carrot is a crispy, delicious and nutritious home-cooked vegetable, known as the little ginseng. Carrots are rich in carbohydrates, fats, volatile oils, carotene, vitamin A, vitamin B1, vitamin B2, anthocyanins, calcium, iron and other nutrients. Research by American scientists has confirmed that eating two carrots a day can reduce blood cholesterol by 10%-20%; eating three carrots a day can help prevent heart disease and tumors. Carrots can prevent arteriosclerosis, enhance immune function, benefit the liver and improve eyesight, laxative, fight allergies and prevent colds. In addition to shredded carrots, this carrot and egg pancake also contains chopped fungus, lard residue and shrimp skin fried in lard. The fried outside is burnt and the inside is soft, very fragrant and delicious

Tags

• staple food
• home cooking
• maternity
• breakfast
• spring recipes
• cooked white sesame seeds
• dried fungus
• egg
• flour
• lard fat
• onion white
• pumpkin
• rapeseed oil
• shopee
• carrot
• salt
• white pepper

Ingredients

Steps

1. 1 Half a carrot. The carrots were very big today, so I only used half. Peel, wash and set aside

   

2. 2 Grate carrots into thin strips and set aside

   

3. 3 Dry a few fungus, soak them, wash them and set aside. I soaked the fungus when making stir-fried pumpkin shreds. I picked out some small buds and crushed ones and that was enough

   

4. 4 Chopped soaked fungus

   

5. 5 Take a small piece of fat, wash it, absorb the water with paper towels, and cut it into small pieces

   

6. 6 Add the fat cubes to the hot pan, heat over low heat and stir-fry

   

7. 7 Stir-fry the fat until it turns into small golden-yellow oil residue, and the oil residue comes out

   

8. 8 Add a little shrimp skin to the lard and stir-fry the shrimp skin over low heat

   

9. 9 Pour the shrimp skin stir-fried with lard into a small bowl together with the remaining lard

   

10. 10 Take a small piece of pumpkin, wash, peel and grate it, marinate it with salt for a while, squeeze out the water and set aside.

    

11. 11 Chop the pumpkin shreds a few times, but don’t chop them completely

    

12. 12 A section of white scallion, washed and minced

    

13. 13 Take a bowl of flour, about 250g, add an appropriate amount of cold water, and mix into a uniform batter without particles. The batter should not be too thin, because you need to add vegetables and egg liquid

    

14. 14 Add shredded pumpkin, minced green onions and shredded carrots to the batter and stir evenly

    

15. 15 Add chopped fungus and mix well

    

16. 16 Add shrimp skin lard and mix well

    

17. 17 Add lard residue and mix well

    

18. 18 Two eggs, beat the egg liquid evenly, add the batter

    

19. 19 Add appropriate amount of salt, a little white pepper, a little cooked sesame seeds, stir evenly

    

20. 20 Prepared vegetable batter

    

21. 21 Heat a pan, brush a layer of rapeseed oil, heat the oil, scoop out a spoonful of batter, spread it to an even thickness with a flat spatula, fry over medium-low heat until the batter is set on the surface, turn over

    

22. 22 Continue frying for two to three minutes until both sides are golden brown and slightly charred, then serve. Continue to fry the remaining batter into pancakes in this manner. I used 250g of flour and made a total of six pancakes with a diameter of 18 cm

    

23. 23 For the finished product, I chopped some minced garlic, added light soy sauce, white sugar, mature vinegar, Laoganma, mustard oil and a small amount of water to make a sauce. If you like strong flavors, you can dip the pancakes in the sauce and it is also delicious

    

24. 24 Finished product

    

25. 25 Finished product

    

26. 26 This carrot and egg pancake is simple to make. In addition to carrots and eggs, it also adds fungus, pumpkin, shrimp skin and lard residue. It is more nutritious and has a richer taste. It is fried over low heat and is crispy on the outside and tender on the inside. Eat it with white porridge, which is filling and delicious