Dandelion Custard Cake

Name: Dandelion Custard Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Dandelion; 125g Flour; 1 piece egg; 2g salt; 100g water; 1g pepper; a little oil

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Combination of dandelion and flour.
The increase in flour gives it a staple food. Although it still seems that there are more vegetables and less powder, but when you are spooning it, you have a clear sense of solidity and heaviness. When it fell back into the pot from the air, four words flashed in his mind—throwing to the ground.
Although it still looks full of vegetables, but bite in the mouth, it already has the taste of noodles. . .
Also food and food. . . . "

Ingredients

Dandelion Custard Cake

1. Ingredients: 150 grams of dandelion, 125 grams of flour, 1 egg, 2 grams of salt, 100 grams of water, 1 gram of pepper, a few peppers, a little oil

2. Pour eggs, salt, and pepper into a bowl and beat them up.

3. Add water and stir well.

4. Sift in the flour while stirring.

5. Stir it into a smooth paste.

6. Wash and finely chop the dandelion.

7. Pour into the batter and mix well.

8. Add the peppercorns,

9. Mix well and set aside.

10. Heat the pan, pour the oil, and shake well on the bottom of the pan.

11. Take an appropriate amount of dandelion paste, put it in the pot, and spread out into a round cake.

12. Cover, simmer over medium-low heat for 1-2 minutes.

13. Uncover, the surface is semi-solidified,

14. Turn it over and fry for about 1 minute.

15. Fry on both sides to produce a burnt color, and out of the pan

16. Cut into pieces,

17. Serve on a plate and serve while hot.

Tips:
The ratio of dandelion to flour can be adjusted as you like.
It is not advisable to use high fire when frying, so as to avoid the external coke and internal growth.
Covering during frying can accelerate maturity and avoid water loss.