Mugwort Egg Pancakes

Name: Mugwort Egg Pancakes
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 small handful Ai Ye; 1 tablespoon Flour; 1 piece egg; 1 tsp salt; 2 tablespoons water; 1 tsp Thirteen incense; 1 tsp oil

by Gourmet Cat 56

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Artemisia argyi has always been widely used by the people in our country. Some use it to treat illnesses, some use it for food to relieve hunger, and some use it as a token of evil spirits and toxins. It has a wide range of uses. Every spring, especially before and after the Qingming Festival, the fields, hills and barren mountains in our hometown are everywhere. The growth is extremely luxuriant. People use it to make various kinds of food, such as: Ai Ba Ba, Ai Ye Fried Eggs, Ai Ye Egg Soup, and Mu Ye Pancakes Wait, the fragrance is delicious, deeply loved by people.

Ingredients

1 small handful Ai Ye
1 tablespoon Flour
1 piece Egg
1 tsp Salt
2 tablespoons Water
1 tsp Thirteen Incense
1 tsp Oil

Mugwort Egg Pancakes

1. Fresh moxa leaves cleaned

2. Boil a pot of boiling water, add 1 teaspoon of baking soda (to keep the green color of mugwort leaves), add mugwort leaves and cook for two or three minutes, and when the leaves are softened with your hands, pick them up several times with cold water

3. Squeeze the moisture of the wormwood leaf

4. Put it in the food processor and smash it

5. Beat the eggs

6. Mix flour, mugwort, egg liquid, salt, thirteen spices, and oil, stir evenly with chopsticks, slowly add water, and stir until a thin batter.

7. Take a flat-bottomed non-stick pan, cold pan, brush with a thin layer of oil, put the batter into the pan (do not put too much at a time), spread the batter evenly on the bottom of the pan

8. Turn on a low heat and heat for about one minute. After the dough is formed against one side of the pan, turn it over and heat for another minute, and both sides will be fried.

9. Fry until golden on both sides and when the middle is cooked through

10. Cut into pieces

Tips:
1. Be sure to use a small fire to fry. Large fire may cause the surface of the pancake to be burnt but not cooked in the middle.
2. The amount of water in the dough should be increased or decreased according to the water content of the mugwort leaf and the water absorption of the flour.