[ginger Sauce] Trial 4: Quiche Rolls

[ginger Sauce] Trial 4: Quiche Rolls

1. Material drawing.

2. Add appropriate amount of water to the flour and stir while adding it to form a thick yogurt-like batter. You can add a little salt to the batter to taste, beat the eggs into the batter, and stir evenly.

3. Shred the radish.

4. Finely chop green onions.

5. Boil water in a pot, add appropriate amount of cooking oil and salt to the water, and pour the cut shredded radish to blanch water.

6. The blanched shredded radish removes the water and sets aside.

7. Pour thin oil on the pan and heat it up, not too much oil, just use a brush to apply a layer.

8. Pour a large spoonful of batter and turn the pan to make the batter flatten out. Heat over medium and small heat. .

9. The batter takes shape quickly.

10. With the help of a spatula, turn the pancake over. At this time, turn to low or low heat.

11. Squeeze an appropriate amount of Ginger Sauce on top of the pancakes.

12. Use a brush to spread the sauce evenly

13. Put the blanched vegetable shreds and sprinkle with chopped green onions.

14. Squeeze an appropriate amount of Ginger Sauce.

15. Stir it with chopsticks.

16. With the help of a spatula, roll up the pancake. In the last six steps, if you feel uncomfortable, you can cook the pancakes and roll them out.

Tips:

Tips:

1. To make this kind of pancake, the concentration of the batter is more important, too thin, too thin, too thick and not easy to spread on the bottom of the pan, almost the same as yogurt.

2. Don't put too much oil in the pancakes, just a thin layer. Too much oil will affect the batter spreading into pancakes.

3. Use medium and small fires throughout the entire process.

4. The pancake rolls made in this way have a lighter taste and are a good intestinal food. The unique taste of Jingle sauce is also reflected perfectly.