Flavored Seafood Pancakes

Name: Flavored Seafood Pancakes
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece scallop; 1 piece salmon; 1 piece shrimp; 120g Whole wheat flour; 2 pcs egg; 2 cabbage; 1 piece Chives; 3g salt; 2g White pepper; 20g olive oil; 20g Cooked Sesame; 1 piece Fresh lemon; Some Soy sauce

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Boss Ke, a popular gourmet in "Kangxi is Coming", first published his new book on the mainland. I went to join in the fun. Not only did I get an autographed book from the boss on the spot, I also learned how to make this Kanxi-style seafood pancake on the spot. The boss explained and demonstrated the scene first, and then the "courageous" people also came up to practice. Ha~ I am one of them.

This dish is made in detail in Boss Ke's new book. After I came back, I studied it carefully and found that some of the ingredients had been adjusted on the spot by Boss. But this is also what the boss said, the prescription is fixed, but people are alive, and can be adjusted according to their own tastes and seasons. Without this material, you can change to another material, maybe you can create new ones. The taste comes. The so-called authentic is the taste that you make and like. Think about it, it makes sense.

This pancake is both a staple food and a vegetable. There is no greasy ingredients. It tastes tender on the outside and deliciously fragrant. The oyster meat in the original recipe was replaced with scallop meat because I didn't buy it.

Flavored Seafood Pancakes

1. Cut fresh salmon into about 2 cm pieces, clean scallop meat and shrimp;

2. Cut the cabbage into thin strips, and the leeks into inch pieces;

3. Put whole wheat bread flour and eggs in a basin, add a small amount of cold water and mix with them; you can use kelp broth to make it more delicious; simple konbu broth preparation: take a piece of kelp (kelp), wash it and soak it in cold water. Take the water on the second day to get kelp broth;

4. The amount of flour can be more or less, and it can be adjusted according to the number of consumers, and it can also be adjusted according to the taste you like; if the amount of flour is more, the adhesion of the pancake will be stronger, and the amount of staple food obtained will be more, and it will be thickened. Just make it mushy; put it aside for a few minutes;

5. When making the batter, pour a little olive oil in a frying pan, fry the salmon until the surface changes color, let it cool and set aside; then add the shredded cabbage and leeks into the batter and mix together. The amount of vegetables is not fixed, so I like to eat more. Put more dishes, but consider the ratio of batter to prevent pancakes from being formed into blocks due to more dishes and less sides; there is a layer of batter clearly visible on all dishes, this ratio is appropriate;

6. Add the salmon cubes, scallops, shrimps, a little salt, and white pepper to the vegetable batter bowl and stir evenly. At this time, all the vegetable ingredients are covered with a thin layer of batter. If you can’t see it Batter, indicating that the amount of flour is too small, either add a little more flour and mix it together, or you need to add an extra egg for binding;

7. Pour an appropriate amount of high temperature resistant olive oil into the frying pan where the salmon was previously fried, pour the ingredients into the pan, spread them evenly with a spatula, press lightly to make the ingredients firmer, and heat it over medium heat. , After hearing a slight buzzing sound at the bottom, turn to low heat without covering the lid; a few minutes from the back end of the pan, shake the pan a few times, the edge of the cake will be strong and will not shake left or right, you can turn it over and fry;

8. The dipping material can be made according to the taste: the bonito soy sauce, mirin, and shichimi powder used in the original recipe, I don’t have all of these, I replaced it with the more common light soy sauce, and squeezed a fresh lemon juice to dilute it. The concentration of light soy sauce is increased, and the refreshing sourness is increased. The fried white sesame seeds further increase the fragrance and nutrition;

9. When the pancakes are fried on both sides, they can be cut into pieces, triangle pieces or cubes.

Tips:
1. Flavored seafood pancakes are light and not greasy. The staple food is integrated with the dish. There is no extra seasoning but it is very tender. The dipping sauce will have different flavors. There is no fixed ratio and matching of the ingredients, and the ingredients can be picked at any time throughout the year. edible;
2. Fry with high-temperature-resistant olives until it can soften the cardiovascular and cerebrovascular and promote brain development; if there is no olive oil, you can use other high-quality high-temperature-resistant vegetable oils instead;
3. Turn the whole cake over. If you can flip the spoon, it’s not a problem; if you can’t flip the spoon, you can prepare a large flat-bottomed plate, move the pancake to the plate, and then put the pan upside down on the plate and the cake, holding it in one hand. The pan handle is holding the bottom of the pan with one hand, and the pancake is buckled in the pan, so that the original surface becomes the bottom surface, and the pancake is kept intact.