As a veteran foodie, every city seems to me to have become one of those mouth-watering food labels, and from the bottom of my heart, I feel that no... Here it should be said that from the stomach to feel that food is the most important. Linyi pancakes, Tengzhou spicy chicken, Tianjin pancake fruit, Shaanxi meat sandwich steamed buns, old Beijing roast duck, Xinjiang large plate chicken, etc., when it comes to these delicacies, they have begun to drool.
The most common favorite of these snacks is the pancake fruit, especially the multigrain noodles, which are sandwiched with freshly fried thin crisp, roll some ham, spicy strips, lettuce, squeezed vegetables, peanuts, the boss is brushing a layer of secret sauce, just rolled up, especially the hot pancake fruit that has just come out of the oven is the most delicious, the pancakes of the multigrain noodle stall are thin and crisp, take a bite while it is hot, the crisp "click" sound, accompanied by the various foods in the mouth, this taste, is really fantastic. Every time I eat it, I marvel: how in the world there is such delicious food!
Harvested from "China on the Tip of the Tongue": mung bean noodles unfold in a wonderful circle, thin and unbroken; eggs ensure nutrition; grates, chaotic skin fried in oil, golden crisp. Pancake fruit, soft on the outside and crisp on the inside, salty and fragrant, enjoy it for only two minutes.
I have experimented with crispy pancake fruit many times at home, always can not make the essence of the multigrain noodles, I don't know if it is because of the pot, or the formula is not accurate enough, the pancake fruit of the multigrain noodles is mostly mung bean noodles, mixed with flour, soybean noodles, corn flour made, the batter spread on the stove is thin and crispy, looking at it makes people hungry, I have always thought that the master of the multigrain pancake has the real ability, this technology is really unlearned.
Simply do not dwell on its crispness, these two days made a pancake of multigrain noodles to eat, which is sandwiched with some side dishes, thin crisp to eat the taste is still very good, the more you eat the more you want to eat.
▶ Multigrain noodle pancake fruit
Required ingredients: 320 grams of ordinary flour, 40 grams of corn flour, 80 grams of multigrain noodles, 550 grams of water
Required side dishes: lettuce, dumpling skin, shallots, squeezed vegetables, ham sausage, spicy strips, eggs, black sesame seeds
Tools required: scraper, pan/ pan
※Step 1
First of all, we first made the batter part of the pancake fruit, the flour and mixed with the multigrain noodles, water are mixed together, the multigrain noodles I use here is the mother-in-law with black beans, sorghum, black beans and other miscellaneous grains mixed together, if not, it is best to use the same amount of mung bean noodles or soybean noodles instead.
※Step 2
Stir with chopsticks first, then stir with the egg for a while, the good state of stirring is a delicate and viscous batter without particles, and it can be left aside for 20 minutes.
※Step 3
The time of this dumpling noodle needs to make a pancake fruit inside the thin crisp, here we directly use the dumpling skin to replace the line, the dumpling skin is stacked together, roll out the rolling thin, try to roll out the thinner, the thinner the better, so that the more crispy it is fried, after rolling it out, you can see the fingers through the dumpling skin, but the force should be evenly not to break the dumpling skin.
※Step 4
Heat the oil in the pot, wait until it is 60% or 70% hot, use clean and dry chopsticks in the oil pot with dense small bubbles to produce, the oil temperature can be, the dumpling skin will immediately float up, turn over a noodle, change to a medium-low heat until golden brown can be controlled oil fishing out, so that the fried thin crisp is particularly crispy and delicious.
※Step 5
Put the electric cake bell or pan in advance to preheat well after brushing the oil off the heat, pour in the appropriate amount of batter, use the scraper to lay it complete, the thinner the better here, and then open the fire, wait until the bottom solidifies, beat an egg, use the scraper to scatter, sprinkle with green onions, black sesame seeds, fry until the egg liquid is cooked thoroughly, spread on top of lettuce, ham, squeezed vegetables, spicy strips, thin crisp, roll up, roll up when hot here to be careful, I do not have extra brush sauce, like friends can brush the sauce.
Now this time is to eat, the outer skin is very strong inside a lot of side dishes, especially the thin crisp and spicy strips are really the soul of this pancake fruit, super delicious.
Little Ha draw the point, here to look carefully Oh!
❤ Multigrain pancakes are mainly important because multigrain noodles are very important, mung bean noodles, soybean noodles are essential;
❤ The thinner the batter stall, the better, which will be more crispy, and it can also make me spread thicker, and it is still very good to eat;
❤ I don't have a separate brush sauce, friends who like to eat sauce can mix sweet noodle sauce and bean paste together with sugar and oil and stir-fry it.
I am a gourmet erha, a post-90s mother who likes food and prefers to do food. Original is not easy, if my article is helpful to you or you are interested in my article, please click to support it, I will bring you a different food tutorial every day. Of course, if you don't know how to learn, you can leave a message below!
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