Pan-fried vegetable pancake
Overview
Mixed vegetable pancakes, as the name suggests, are pancakes made with several types of vegetables. In this way, the nutrients can be integrated and the taste can be experienced from several flavors.
Tags
Ingredients
Steps
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Fry the chopped broccoli and carrot until cooked and let cool;
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Chop the Chinese cabbage, add 1/2 tablespoon of salt, strain it with your hands until the water comes out, filter it, strain it again, rinse it with clean water and drain it with your hands, then put 1 tsp of vegetable oil in the pot, add the cabbage seeds, and stir-fry the water;
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Cut the garlic sprouts into sections about 1 cm long and fry them in a pot until they are five to six times mature;
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Cut the water-grown mushrooms into cubes and stir-fry them to dry;
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Gather all the fried ingredients in a large bowl, add black pepper, sugar and an appropriate amount of salt. Stir evenly and then taste again. If the taste is not enough, add more salt. Do not add too much salt the first time, otherwise it will be too salty and you will not be able to season it anymore;
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Pour in flour and 1/2 cup of water and stir in one direction. At this time, the flour may be thicker. Add the remaining water in a certain amount. Do not add all the water at once. Add it gradually so that the batter will not be too thin. If you find that the water batter added the first time is almost enough, you should pay attention to the next time you add water. You can reduce some water according to the quantitative amount. If it is still too thick after adding the specified amount of water and stirring, you can add a little more water as appropriate;
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Put a little oil in the pan to lubricate the pan, turn on medium-low heat, and use a large spoon to spoon the batter into the pan;
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After the bottom of the cake is basically solidified, you can use a spatula to flip the cake over, then press it with a spatula to flatten the cake and fry both sides until golden brown.
