Celery Leaf Pancakes

Name: Celery Leaf Pancakes
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 300g Celery leaves; 1 piece onion; Some Dried shrimp; a little Five spice powder; Some Vegetable oil; Some salt; a little Sugar

by Blue southern hemisphere

4.8 (1)

Favorite

Difficulty

Hard

Time

10m

Serving

2

I like the scent of celery, but many families throw away celery leaves when picking vegetables. I feel it's a pity that I leave them for pancakes. Of course, the taste may be monotonous if it is just celery leaves, so I added an onion and some shrimp skins. The only fly in the ointment is that the fried cake feels not thin enough or tough enough. I wonder if it is related to the thin batter I made, or maybe it is related to the heat? Anyway, it is inevitable that I have not done any research on pasta. "

Ingredients

500g Flour
300g Celery Leaves
1 piece Onion
Some Dried Shrimp
a little Five Spice Powder
Some Vegetable Oil
Some Salt
a little Sugar

Celery Leaf Pancakes

1. Prepare ingredients: flour, celery leaves, onions, shrimp skins.

2. Wash the prawn skins and drain the water, celery leaves and onions are crushed with a blender.

3. Then put the celery leaves and dried shrimp skins into a flour-filled container, and mix in an appropriate amount of salt, five-spice powder and a little sugar.

4. Stir well evenly.

5. Then add an appropriate amount of water and continue to stir until it becomes a paste.

6. Heat a pan, pour in a little vegetable oil and then pour two tablespoons of batter.

7. Fry on a slow fire, until the side of the cake changes color and the cake can be shaken by picking up the pan.

8. Slowly turn it over and continue to fry until slightly browned.

Tips:
1. Stir the celery leaves as much as possible. 2. Master the moisture content of the batter. 3. Be sure to low heat when frying. 4. It will be easier to fry in a non-stick pan.