The recipe for vegetable cakes, the recipe for vegetable cakes

Ingredients. <>

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200g baby cabbage

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50g <> dried shrimp

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100g of cornmeal

Seasoning. Salt.

Amount. Essence of chicken. Amount. Scallions.

Amount. Blend the oils.

Amount. Preparation of vegetable cakes.

1.Mix the bok choy, sea rice, chopped green onion and various seasonings into a filling and set aside.

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2.Add the cornmeal and okara to an appropriate amount of water and mix well, not too thin.

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3.Heat the electric baking pan and spread an appropriate amount of peanut oil.

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4.Wrap the pancakes and put them on the electric baking pan, turn over and bake the other side after baking one side, and then get out of the pot when both sides are golden brown.

There are places where vegetable cakes are called tapoko. It is a simple, delicious and nutritious breakfast cake. Suitable for busy office workers, it can replenish nutrition and save time.

And it is very tasty, because it is easy to make is also known as a five-minute breakfast, lazy vegetable cake. The main raw materials for production are eggs, flour, vegetables, etc. It's very simple and easy to learn.

You can put a variety of vegetables and put them according to your taste. For example, you can put zucchini and cucumbers in spring. You can also put some wild vegetables.

In winter, you can enlarge cabbage, radish, potatoes, carrots, celery, leeks, coriander, and much more can be added according to your taste. You can also add shrimp, shrimp, ham, etc. I often put all kinds of vegetables for my children to make cakes.

What I usually don't like to eat is made into cakes, but children like to eat them, and they taste light and refreshing. Rich in nutrients.

Ingredients: vegetables (cucumber as an example), eggs, vegetable oil, flour, salt, pepper (pepper is added to remove the fishy smell of eggs, or it can be omitted), water or milk.

1.I cut the vegetables and I used the cucumber shreds.

2.Crack the eggs into a bowl and add the flour, a pinch of salt and pepper, water or milk.

3.Add the vegetables and stir.

3.Stir well until there are no particles, and mix into a flowing batter.

4.Preheat the pan, then brush with oil, reduce the heat to medium-low, pour in the prepared batter, and spread the bottom of the pan.

5.About 2 minutes or so, the bottom is already cooked, shake the pan, the cake will leave the bottom of the pan, fry until golden brown, and then the reverse side.

6.Turn over and continue to fry until the other side is golden brown.

7.Out of the pot with a bowl of fragrant soy milk is even more perfect.

Tips, 1Don't add too much water. Too much is too thin, and the cake is not easy to form.

Don't add too much flour either, so that the fried cake is not fragrant enough. The batter is in good hands and can flow. 2.

Don't burn the pot too hot, if it's too hot, the batter will be cooked in the pot, which will be inconvenient to flow, and the cake will be difficult to flatten. 3.When the batter is just out of the pan, don't move it until it's flattened, and after the bottom is cooked, just shake the pan and the cake will automatically leave the bottom of the pan.

As follows:

Ingredients: Prepare vegetables, carrots and eggs, flour, water, salt.

1. Wash and peel the carrots and vegetables separately.

2. Put the carrots and vegetables together. Sprinkle a pinch of salt separately, grasp evenly, and marinate for 5-10 minutes. Put the vegetables together with the water and set aside.

3. Pour the flour into a large bowl and beat in the eggs and stir.

4. Add an appropriate amount of water and stir into a uniform egg batter.

5. Pour in the shredded vegetables and stir well.

6. Add a pinch of salt to taste and stir well.

7. Heat a non-stick frying pan, brush a thin layer of oil with an oil brush, pour in the vegetable batter, and spread the batter evenly with a spoon or spatula.

8. Start to burn on low heat throughout the whole process, the batter will slowly form from all sides, change color, turn the pan to heat evenly, and you can turn over when the pie crust can shake.

9. Fry until golden brown on both sides.

10. Cut into suitable sizes and put on a plate.

Here's how:

1000 grams of flour.

Water to taste. Vegetable filling.

Amaranth to taste. Salt to taste.

Oil to taste. Chopped green onion to taste.

Appropriate amount of chicken bouillon. Step 1

Wash the green amaranth and control the water.

Step 2 and noodles: according to the amount of dishes and noodles, the weather is hot, I use room temperature water and noodles, the noodles should be soft, stir into pieces with chopsticks and let them wake up for a while for 20 minutes, and the dough can be rolled into oil cakes or single cakes.

Step 3: Cut the shallots into chopped shallots, set aside, and put them in the dish for a while to increase the fragrance.

Step 4 Finely chop the dish after controlling the water, don't cut it too finely, this dish is very cooked, put chopped green onions, salt, oil, chicken essence and other seasonings, I didn't put other seasonings, I think it's so simple and delicious.

Step 5 knead the dough smoothly and divide it into small agents, the vegetable cake is about the single cake to be thin, so the agent can not be too big, I used the 75g small agent this time, you can adjust the size of the agent according to the size of the pot.

Step 6 vegetable cake to use two single cakes, so separate two agents at a time, knead smooth and press flat, start rolling single cakes, when rolling the cakes to sprinkle some flour, to prevent sticking together. Push forward with the right hand, roll the agent back with the left hand first, while rolling, the dough will turn on one side, so that the agent will be rolled out very round, after rolling the agent around, turn the dough over and continue to roll it into a pancake, roll it around, do not push it to the head in the process of rolling, this circle of the cake will be rolled out, don't worry about some places are thick and some places are thin, and the same is true for rolling dumpling skins.

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Step 8Place the loaf on the lid and continue to roll out the second loaf.

Step 9 After the two cakes are rolled, start to spread the dishes, that is, spread the dishes evenly on the cakes, the number of dishes according to personal preference, I put more, so that it tastes more refreshing, but don't put too much, it is not easy to cook.

Step 10 After the filling is spread, cover the other cake, align the edges, and pinch the sides tightly.

Step 11 Because there is no vegetable filling on this side, some children do not like to eat the edge, you can use a bowl to press off this side, so that the whole cake has vegetables, and the pressed side is put aside for later use, which can be used to roll out a single cake or oil cake.

Step 12 The pot is hot, and the electric frying pan I use can be used with an electric baking pan or a stove pan. I have a total of 9 gears in this pot, I use the medium and high-end (between 6-7), the pot can not be too hot, if it is too hot, the cake will be colored, the inside is not cooked, and the medium range can be used.

Step 13 starts to pancake, the cake is about a minute, the bottom surface begins to turn over, about 3-4 minutes, the other side is cooked and then turned over.

Step 14 The color is good, this side is almost cooked, turn it over and then brand the other side, both sides of the color are baked so that the cake is cooked!

Step 15: The first cake is out of the pot, and the color is not bad.

Step 16 The green amaranth filling comes out a little, it doesn't matter, but it's a pity to burn half of it, and a single cake can be folded in half to cook a vegetable cake.

Step 17 finally add two leek fungus egg cakes, vegetable cakes can be a variety of fillings, often eaten is amaranth filling, leek filling, hanging gourd filling according to their own preferences to choose different dishes.

1. Ingredients: 500 grams of fresh leeks, 500 grams of refined flour, 100 grams of fresh tofu, 100 grams of vermicelli, appropriate amount of edible oil and salt, and appropriate amount of pepper powder and sauce.

2. First of all, take 500 grams of flour and noodles, and put the mixed noodles in a basin for later use.

3. Wash the fresh leeks with water to control the moisture, and cut them into fine minced leeks.

4. Take an appropriate amount of vermicelli and blanch it with boiling water to soften, cut it into minced vermicelli with a knife, and cut the fresh tofu into very small tofu pieces.

5. Put the chopped vermicelli, leeks and tofu together, add cooking oil, salt and pepper powder and wait for the ingredients to stir evenly and set aside.

6. Divide the prepared dough into small doughs of equal size and roll them out into very thin round dough sheets with a rolling pin.

7. Spread the rolled dough sheet on the table and evenly put the mixed leek stuffing on top.

8. Heat the pan of the pancakes and put them in the pot, and the fragrant leek pancakes will come out of the pot after 5 minutes.

Summary. Dear, for you to find a variety of vegetable cake recipe tips 1Beat eggs in an empty bowl 2

Put an appropriate amount of cold water and stir into an egg mixture 3Put an appropriate amount of white flour 4Stir into batter 5

Sausages, carrots, zucchini, washed 6Sausages, carrots, zucchini rubbed into fine strips 7Put the above three shreds into the batter and add a pinch of salt 8

Stir well 9Heat oil in a pan and flatten with a spoonful of batter 10Fry on both sides until golden brown.

What to do if the middle of the fruit and vegetable cake is particularly soft.

What should I do if the middle of the fruit and vegetable cake is particularly sticky?

I read how to control the temperature of the cake.

How to control the temperature of fruit and vegetable cakes.

After the first time the fruit and vegetable cake is made, what temperature do you have to wait for before you can make the second pot.

How to match the dough of fruit and vegetable cake with other things.

Dear, for you to find a variety of vegetable cake recipe tips 1Beat eggs in an empty bowl 2Put an appropriate amount of cold water and stir into an egg mixture 3

Put an appropriate amount of white flour 4Stir into batter 5Sausages, carrots, zucchini, washed 6

Sausages, carrots, zucchini rubbed into fine strips 7Put the above three shreds into the batter and add a pinch of salt 8Stir well 9

Heat oil in a pan and flatten with a spoonful of batter 10Fry on both sides until golden brown.

Dear, I can find out the way to control the temperature of fruit and vegetable cakes for you 1, the oven is preheated 150, it generally takes about 15 minutes, and you can also control the time in about 20 minutes because I have tried. 2. Scones generally need high heat to bake, so that the baked cakes are crispy on the outside and soft on the inside, and the color and luster are good and the taste is better. 3. Bake at a temperature of 220 degrees - 250 degrees, and how long it depends on the thickness of your cake to estimate.

Summary. Kiss, a homely practice of vegetable cakes; Corn flour, 1 egg, shrimp skin, cabbage, salt, cooking wine, oil, pepper, chili powder. Method:

1.Beat 1 egg, add a little pepper, chili powder and salt, add a little cooking wine and mix well. 2.

Add shrimp skin and cornmeal, chop the cabbage into thin strips, add flour paste and stir well. 3.After the non-stick pan is heated, drop in a little oil, pour in the flour paste, fry slowly over low heat, cover the pot and simmer slightly, after frying on one side, fry on the back side.

Kiss, a homely practice of vegetable cakes; Corn flour, 1 egg, shrimp skin, cabbage, salt, cooking wine, oil, pepper and chili powder. Method:1

Beat 1 egg, add a little pepper, chili powder and salt, add a little cooking wine and mix well. 2.Add shrimp skin and cornmeal, chop the cabbage into thin strips, add flour paste and stir well.

3.After the non-stick pan is heated, drop in a little oil, pour in the flour paste, fry slowly over low heat, cover the pot and simmer slightly.

Method:1The carrots and pumpkin are washed separately, splaned into fine strips, and chopped into minced pieces for later use.

2.Wash the pineapple vegetables, blanch them in boiling water, and chop them into minced spinach for later use. Put all the food in a large bowl and beat in an egg.

3.Stir well and add the flour. 3.

Stir into a thick and moderately thin batter with a consistency similar to old yogurt. 4.Heat the pan, turn the heat to low, brush with an appropriate amount of oil, pour in the egg batter, and shake the pan to make the batter more even.

5.The quiche will slowly solidify and shake it to leave the bottom of the pan, at which point it will turn over and fry until golden brown on both sides. (Use medium-low heat throughout.) ）

Homemade recipe for vegetable cakes:

Ingredients: flour, vegetables, carrots, salt, monosodium glutamate, cucumber, shallots.

Method: 1. 2 tablespoons of flour, 2 tablespoons of salt, 1 egg, 3 slices of kohlrabi, appropriate amount of carrots and green onions. The ratio of vegetables and noodles is 1:1, kohlrabi can be put more, carrots, cucumbers, green onions can be put in moderation, green onions can be replaced with shallots, the taste will be better.

2. Pour the noodles and vegetables into a slightly larger basin, bring disposable gloves, grasp and mix directly with your hands, add water on one side, add less water, add water frequently, mix into a paste, and let it rise for 5 minutes.

3. Soup spoon, one tablespoon of a cake, or two tablespoons of a cake, the size of the cake is your own decision, heat a large spoon over medium heat, then change to slow fire to pancake, brush oil or pour a little oil, wait for the oil to be hot, pour a large tablespoon of batter on the side of the pot, and then use a spatula to spread evenly around.

After a few minutes or so, when I saw that the cake had changed color, I turned over, poured a little oil around the cake, and turned the cake around to make the oil even. Fry until golden brown on both sides.