Hello everyone, I am Lao Yang, today we will talk about the practice of "paste collapse". Many friends are going to ask, what is the paste? Some friends have definitely not eaten, I will tell you how to do it step by step at the end of the article.
Old Beijing paste is made of finished products
This time we have to extend another type of pasta - salty food. Salty food is a very characteristic dish in the north, the novel "Golden Plum Bottle" has a paragraph describing Ximen Qing's eating scene, which has mentioned salty food, so the history of salty food is also very long.
As a kind of pasta, there are also many salty foods, such as potato salty food, zucchini salty food, sweet potato salty food, cucumber salted food, white radish salted food and so on! In short, there is a bit of "everything can be salty", so today I want to make a small type of salty food, in Beijing, because the production is simple, and very nutritious, so almost everyone will do it.
The eggs needed to make this, as we all know, have a very high nutritional value and the most affordable price. The content of vitamin C and calcium in zucchini is also very high. Especially in June, zucchini has just been listed, you may wish to eat more.
Here's how to make the paste, first prepare the ingredients: zucchini egg flour
Seasoning: salt pepper chicken essence
Step 1: Wash the zucchini, remove the head of the zucchini with a knife (the head has a certain odor), use a cutting board to insert the silk and put it into a large bowl.
Zucchini after insertion
Step 2: Add flour to the zucchini shreds, the proportion can be half of the zucchini, two-thirds of the way. Stir to combine.
Shredded zucchini after flour
Step 3: Add 2 to 3 eggs, stir well, and then add water to the inside, adding to the level of hanging spoon. Then add pepper (pepper can be added a little more, the taste is good), salt, chicken essence (the seasoning must be evenly sprinkled, otherwise it is easy to stir, affecting the taste), stir again evenly
Stir the zucchini
Step 4: Brush the pan with oil, slowly pour in the stirred zucchini (stir when you get off the pan, so that it is more even), flatten with a spoon, and burn over medium-low heat.
The process of making old Beijing paste
Step 5: Sprinkle the green onion, turn over the noodles on one side and fry until golden brown on both sides.
Very delicious and nutritious old Beijing "paste collapse" is made. It tastes refreshing, non-greasy, emits the aroma of eggs, and integrates the nutrition of zucchini, which is really a cost-effective breakfast. You also like that kind of salty food, so share one quickly
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