Watermelon Crust Egg Soft Pancake
Overview
As soon as summer comes, health experts on various health programs will talk about the benefits of watermelon, especially watermelon rind. There is a piece of watermelon rind left, and I can’t bear to throw it away. Since there are many benefits, I might as well eat it. The melon rind is mostly used for cooking and stir-frying, but rarely for making cakes. Why not, try making cakes. Like a paste, scrape it into thin strips, mix it with egg flour to make a thin paste, and spread it into a round cake. Refusing to use more flour, the focus is not on the cake but on the rind. There was lack of enough flour to absorb the moisture of the melon rind, and the flatbread was as soft as boneless. I didn't dare to flip it over easily, and I didn't dare to move the spoon boldly. Finally, I carefully flipped it back and forth with two plates to complete the frying on both sides. Watermelon rind pancakes are so refreshing. However, the melon rind is slightly tough and not as tender as zucchini. Perhaps, it tastes better if it is finely chopped. . .
Tags
Ingredients
Steps
-
Ingredients: 250 grams of watermelon rind, 1 egg, 2 green onions, 30 grams of flour, a few peppercorns, 1 gram of salt, appropriate amount of oil
-
Wash the watermelon rind and remove the remaining flesh.
-
Grate into thin strips and set aside.
-
Wash the green onions, chop them into slices and set aside.
-
Crack the eggs into the melon rind shreds, add salt, and stir evenly.
-
Add flour and mix well.
-
Pour in chopped green onion, Sichuan peppercorns,
-
Mix well.
-
Heat the pan, pour a little oil and shake well.
-
Pour in the melon rind paste and spread into a cake shape.
-
Cover and simmer over medium-low heat for 2-3 minutes until the surface is semi-solidified.
-
Turn over,
-
When the surface is golden, take it out.
-
Cut into pieces and serve hot.
