Carrot Pancakes

Name: Carrot Pancakes
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 200g All-purpose flour; 100g carrot; 3g salt; 10g shallot; 1g Five spice powder; Some oil

by sourcehe

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

5

Carrots are a kind of crispy, delicious and nutritious homemade vegetables. They are rich in protein, vitamin A (carotene), vitamin B1, vitamin B2, vitamin C, pectin, starch, inorganic salts and a variety of amino acids. It is called "small ginseng". Carrots can enhance human immunity, invigorate the stomach and promote digestion. Use carrot pancakes, which even children like to eat, with balanced nutrition.

Ingredients

Carrot Pancakes

1. Peel the carrots, wash them, and cut them into rice grains; PS; the finer the better, of course, they can’t be beaten into juice, so they don’t have a taste.

2. Heat the pan, pour the cut carrots and fry them; PS: Use a non-stick wok, no oil is required, if the pan is sticky, add a small amount of oil.

3. Stir fried carrot, all-purpose flour, salt, green onion, five-spice powder, and appropriate amount of water, and mix well;

4. Knead it into a small smooth dough; PS: The size is according to your preference.

5. Thin the dough into smooth small round cakes

6. Heat the pan and pour some oil; PS: I use a pan for pancakes and a wok for frying carrots.

7. When the oil temperature reaches about 180 degrees, put in the carrot cake embryo that has just been made, and fry on medium heat;

8. Slightly yellow, turn the other side over and change to low heat to fry. The whole carrot cake is golden brown. PS: I like it a little bit mushy, crispy and dry, with a clicking sound.