The home cooked method of pancakes at the breakfast stall, the ingredients are only a few yuan, deli

Breakfast stall pancakes.

Ingredients: flour (4 teaspoons), egg (1 piece), lettuce (2 slices), sausage (half a stick), steamed bun (1 small handful), side dish (less), hot sauce (less).

The practice and steps of the fast breakfast stall pancakes.

Spoon flour add water and dilute and stir well.

2. Key step: Dip a napkin in oil, wipe the pan again, and the oil is not visible to the naked eye. Then heat the pan, pour the dough and spread it out with a spoon to form a thin dough.

3. After the cake is solidified, beat an egg on it.

4. Peel the eggs into each part of the dough.

5. After the eggs are basically solidified, turn them over and fry them slightly.

6. Take out the dough with the egg side up, and brush with a layer of spicy sauce, which is oily and flavorful.

7. Put a variety of favorite dishes on the pancakes: lettuce, sausages, coriander, steamed dumplings or fritters, chopped green onions, sesame seeds, etc., and roll them up.

8. If you eat it, you still have to eat, then open it!

Ingredients. Eggs, flour, chopped green onion, minced ginger, salt.

Frying pans, spatulas, chopsticks.

Step Method.

Beat the eggs and set aside; Finely chop the green onion and ginger and set aside; Mix the flour with water to form a paste. (Note: The number of eggs can be determined according to the amount of flour paste.) ）

Step to read. Pour the eggs, green onions, minced ginger and a pinch of salt into the flour paste and stir well.

Step to read. Heat the pan with a little oil, and use a spoon to spread the flour paste on the pan in a clockwise direction, usually in a round shape.

Step to read. Wait until the batter is golden brown on the surface, turn over and continue frying.

Step to read. Fry repeatedly for about two minutes before it comes out of the pan.

Step to read. end

Precautions. Pancakes can be eaten with shredded potatoes, lettuce, shredded carrots, shredded cucumbers, sweet noodle sauce, vinegar, etc. Making breakfast was nutritious and delicious.

1. Potato cheesecake: 200g flour, half a potato, 2 slices of cheese, 2 chives, appropriate amount of oil and salt, appropriate amount of water.

2. Peel and clean the potatoes and cut them into fine cubes.

3. Finely dice the cheese and cleaned chives.

4. Put the flour in a bowl, slowly add water, stir with chopsticks while adding water, stir until the flour and water are fully mixed, and then use chopsticks to pick up the batter to quickly flow downward.

5. Add a pinch of salt (or without), diced potatoes, diced cheese and chives to the batter and stir well with chopsticks.

6. After heating the pan, pour in a little oil, then pour in an appropriate amount of batter and flatten.

7. When the wet batter is not visible on the surface of the batter, turn it over and fry it on both sides until golden brown. After removing from the pot, use a knife to cut it into pieces and serve it on a plate, or you can eat it directly.

8. Pan-fried tofu cakes: Wash and drain the tofu and put it in a bowl and crush it.

9. Shred the greens and dice the carrots for later use.

10. Mix shredded greens and carrots in the chopped tofu, add shrimp skin, flour and salt, stir evenly and adjust the saltiness.

11. Roll the tofu, greens, and carrot mixture into a cake shape.

12. Heat the pan with oil, put the tofu cake into the pan, wait for one side to be golden brown, then turn over and continue to fry until both sides are golden brown.

13. Zucchini Egg Cake: Prepare the zucchini, eggs, flour.

14. Cut the zucchini into shreds and put them in a bowl for later use.

15. Add an appropriate amount of salt and mix well, and beat in the eggs.

16. Add flour and stir it into a thin and suitable batter.

17. Heat the pan, put a little oil to moisten the bottom of the pot, and pour an appropriate amount of batter into the pot.

18. On low heat, fry on both sides, and then sprinkle some cooked black sesame seeds to garnish.

Ingredients] 2 1 2 cups flour, 3 4 cups boiling water, 1 egg, 6 tbsp minced green onion, 1 tbsp minced green onion, 1 tbsp sesame oil, 1 2 tbsp lard, 1 tsp salt.

Steps].

Step 1: Pour boiling water into the flour and stir slightly with chopsticks, then add the eggs and mix well. Knead the dough and let it rest for 20 minutes.

Step 2: Divide the dough into 6 pieces, flatten each piece, then use the rod to form a round thin slice, sprinkle with 1 tablespoon of green onion, a little sesame oil, lard and salt. Then fold it inward from both sides and squash it by hand. Then use the stick to form a round crust about a centimeter thick.

Step 3: In a frying pan, add a tablespoon of oil, then add the crust to fry slowly.

Ingredients: 200 grams of flour, 50 grams of sausage, 20 grams of leeks, 1 egg.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of five-spice powder, appropriate amount of sesame seeds.

Steps. <>

1.Prepare flour, sausages, leeks, wash and set aside.

2.Finely chop the leeks and sausages, crack the eggs into a bowl and set aside.

3.Add the chopped leek sausage to the flour.

4.Stir up the eggs with chopsticks and pour them into a bowl with flour.

5.Add an appropriate amount of five-spice powder and salt.

6.Add an appropriate amount of water and stir in one direction, until the flour is ready to hang up.

7.Add an appropriate amount of sesame seeds and stir up.

8.The electric cake is heated, and the oil layer is brushed for later use.

9.Pour in the batter, then shake the electric cake from side to side to spread the batter.

0.Fry for about a minute, and the color is a little yellowish before it comes out of the pan.

Tips: Add eggs to the pancakes to make them softer and chewy.

Here's how to do it. I love to eat pancakes, which are a hassle-free and delicious dish.

Ingredients for 2 people.

5 pancakes. 250 grams of leeks.

2 eggs. 100 grams of shepherd's cabbage.

Vermicelli 20 grams.

Accessories. Sea salt according to personal taste Peanut oil to taste.

Step 1: How to make pancakes.

Wash the leeks and shepherd's cabbage.

Step 2: Spread the pancakes**.

Blanch the vermicelli and cut the pursed cabbage.

Step 3: Spread the pancake at home.

Fry the eggs, then put the shepherd's cabbage and stir-fry for a while, put the leeks and vermicelli. oil, salt. Stir well and set aside.

Step 4: A simple way to spread the pancakes.

Put the filling in the pancakes, wrap them, and put them in the electric cake stall to bake.

Step 5: How to eat pancakes.

Two pots are seared. Other practices.

Materials. Flour.

1 large bowl. Water.

2 large bowls. Oil.

Ingredients for the recipe. Crumb. Salt. Amount.

Sichuan pepper leaves. Crumb.

Flour. Ingredients for the recipe.

1 large bowl. Water.

2 large bowls. Oil.

Ingredients for the recipe. Crumb. Salt. Amount.

Sichuan pepper leaves. Crumb.

Tips. pastry

Carrot cake

you are my angel

aoyfruit

Breakfast Series - Farmers Toast Farm Toast.

Tandoori grilled chicken.

watermelon

ice cream

Method. Save the practice to your phone.

The flour is passed through a sieve so that there are no small lumps in the batter, and an appropriate amount of salt is added to the water.

1.The flour is passed through a sieve so that there are no small lumps in the batter, and an appropriate amount of salt is added to the water.

Pour the salted water into the basin and stir in one direction until there are no small bumps, add a little pepper leaves and stir well.

2.Pour the salted water into the basin and stir in one direction until there are no small bumps, add a little pepper leaves and stir well.

Preheat the electric baking pan and grease it (turn on the upper and lower fire switches at the same time).

3.Preheat the electric baking pan and grease it (turn on the upper and lower fire switches at the same time).

Pour in an appropriate amount of batter and smooth it with a spatula (I lift the electric baking pan and turn it in a circle gently, and the batter will spread evenly) and cover with a lid.

4.Pour in an appropriate amount of batter and smooth it with a spatula (I lift the electric baking pan and turn it in a circle gently, and the batter will spread evenly) and cover with a lid.

Wait for the batter to solidify and fry until one circle is off the edge of the pan, turn over, and fry the other side.

5.Wait for the batter to solidify and fry until one circle is off the edge of the pan, turn over, and fry the other side.

When it is blistered and yellowed, it is fried.

6.When it is blistered and yellowed, it is fried.

Scoop it out of the grate (I took it out with my hands).

7.Scoop it out of the grate (I took it out with my hands).

Roll your favorite vegetables (I usually roll shredded potatoes, but I didn't go out to buy vegetables today).

8.Roll your favorite vegetables (I usually roll shredded potatoes, but I didn't go out to buy vegetables today).

Roll it up and eat.

9.Roll it up and eat.

Another slice of pancake cabbage.

10.Another slice of pancake cabbage.

Tips: The flour should be sifted, and the batter should be stirred in one direction to make the pancakes.

Ingredients. 800 g of flour

Green onions to taste. Eggs for two.

Coriander to taste. Method steps.

In a bowl, add the flour, water, two eggs and chopped green onion and coriander.

The practice of home-cooked pancakes.

Add an appropriate amount of salt and mix well to form a thin dough.

Turn on low heat and brush the pan with oil.

Use a spoon to put the flour into the pan** and turn the pan clockwise so that the flour spreads evenly over the pan.

When one side is solidified, flip it over and spread it on the other side on the bottom of the pan.

Fry until browned on both sides.

The pancakes are done, and then repeat the above steps starting with the oil.

Precautions. Don't cut the chopped green onion too much, otherwise the flour will not form in the pan.

Pay attention to the low heat throughout the pancakes.

The flour should not be too thick so that it will not spread evenly.

Material. Dry flour, eggs, allspice, chopped green onions.

Method. 1 Mix the dough and thicken it first, so that there is no dry flour. Add water, eggs, five-spice powder, chopped green onion and thin to the consistency of the dough.

2 Put oil in the pot, try to make the area of oil as large as possible, scoop a spoonful of batter, and pour it along the wall of the pot. Pick up the pan and shake quickly to make the dough nicely round (this takes practice, as the batter will set quickly). When the edges of the dough are heated and lifted, the blade carefully scoops up and turns the dough over.

2, 3 minutes until the dough is slightly yellow, remove from the pan.

When it is especially icy, the thinner the pancakes, the better. The taste is also better and crispy.

Here's how to make pancakes:

Prepare flour, cornmeal, buckwheat noodles, mung bean noodles, yeast, edible alkali, eggs, chives, mustard, black sesame seeds, sweet paste.

Method: 1. Pour oil into the pot, add a spoonful of sweet noodle sauce, stir-fry over low heat until fragrant, pour in an appropriate amount of boiling water, add salt, light soy sauce, chicken essence, and then pour in some water starch, turn off the heat after boiling until thick, and pour it into a bowl for later use.

2. Add flour to water, mix into a smooth dough, roll out into a 2 3 mm sheet, then use a knife to cut into 10x5 cm slices, and cut a knife in the middle. Pour some oil into the pot, burn it over high heat until it is 60% hot, put in the dough sheet at a time, fry it over medium-low heat until it swells and is crispy, then remove it after it is golden and drain the oil, and it is fried thinly crispy.

3. Put flour, cornmeal, buckwheat noodles, and mung bean noodles into the basin, and the ratio is 5:2:1:

1. You can also add only one kind of multigrain noodles, if you want the pancake to be yellow, cornmeal can not be less. Add an appropriate amount of yeast powder and edible alkali, pour an appropriate amount of water, stir into a delicate and thick batter, cover the lid and ferment for 1 hour. In fact, the batter does not need to be fermented, but I personally think that it is more viscous after fermentation, which is more suitable for novices.

4. After the dough is fermented, stir it with a spoon, if it is particularly viscous, it will be fine. Heat the pan over medium-low heat without adding oil, scoop in a spoonful of batter, scrape the batter flat with a scraper or spatula, and remove the excess batter until the crust is formed.

5. Beat an egg on the crust, also scrape it flat with a spatula, fry until the egg is set, and sprinkle with chopped green onions, minced mustard and black sesame seeds.

6. Fold the crust in half with a spatula, then brush with the boiled sauce, put on the fried thin crisp, and roll up the crust.

7. Cut it from the middle with a knife, fold the cake, and a multigrain pancake is ready.

Everyone has their own tastes.

Ingredients: 2500 grams of millet noodles, 250 grams of soybean noodles, 50 grams of salt, 5 grams of alkali, appropriate amount of sauce tofu marinade, chili paste, sweet noodle sauce, a little green onion and vegetable oil.

Method: (1) Mix millet noodles, soybean noodles, alkali and salt together, add 3000 grams of water to make a paste.

2) Heat the pancake, rub some oil on the tops, put a spoonful of batter in the center of the pan. Use a T-shaped bamboo basket to turn the batter flat in a circle to form a thin round cake. After cooking, use a spatula to scoop up the pan along the edge of the cake, smear the sauce, sauce tofu marinade, chili paste, sprinkle with chopped green onions, put a thin urge, and roll it up.

The practice of Shandong multigrain pancakes.

There are many kinds of raw materials used for pancakes, generally using millet, corn, sorghum, rice, etc., and several raw materials can also be mixed. The common denominator is that you must use a pancake pan, heat it over a fire, and then rub it with a layer of oil before making pancakes.

One, scrape the pancakes.

Mix the fine dough into a paste, scoop it on the pan with a spoon, spread the batter with smooth bamboo slices, scrape flat, scrape evenly, and scrape thinly. When the perimeter is automatically rolled up, it can be lifted.

Scrap pancakes are characterized by being thin, crispy, and crispy, and are best served cold.

Second, roll the pancakes.

Mix the dough into a dough, roll it on a pan, and rely on the heat of the pan to dip the dough on the top layer of the pan to become a rolling pancake.

Rolling pancakes are characterized by their softness, and it is better to bake them hot and soft when eating.

Three, spread pancakes.

Soak the raw materials until soft (if it is corn, first break the corn to the size of sorghum rice), then grind it into a paste on a mill, and then spread it. There are two kinds of pancakes: 1, sweet pancakes, which are spread immediately after grinding the paste; 2. Sour pancakes are to wait for the paste to ferment for a while, and then spread when it is slightly sour, (especially to help digestion).

Also use a spoon, scoop the paste on the pan, use a T-type rake, start from the middle, and spread outward in a circle.

Spread pancakes have the advantages of scraping pancakes and rolling pancakes, and can be eaten cold, baked, or soaked in boiling water, which is particularly delicious.

Fourth, jujube pancakes.

The jujube is boiled, peeled, pitted, and pasted into dough or paste, and then made into pancakes, which are nutritious and soft and sweet.

Five, vegetable pancakes.

Vegetable filling: leeks, eggs, and tofu are stir-fried for filling.

The pancakes of the new stall, folded in half, added to the filling, folded again (equivalent to the filling), folded in two folds, and fried in a pan with a small amount of oil, are vegetable pancakes, which have a unique flavor when eaten.