Mustard and Egg Pancakes

Name: Mustard and Egg Pancakes
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Wormwood; 200g Flour; 2 pcs egg; 50g corn starch; 1 small packet Mustard; Some oil; Some salt; a little Five spice powder; a little Chicken noodles; Some Shimizu

by Easy to cook

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Some of the wormwood I picked in the suburbs was left unused. I kept it fresh in the refrigerator for too long. I was afraid it would be broken. Such natural and good ingredients can’t be spoiled. Today I made a salty mustard wormwood cake, which feels even more salty. Highlighting the unique fragrance of wormwood, stir in mustard and eggs, the pancakes are fragrant and crispy, delicious! Vegan dishes, fat reduction, beauty and health~ Those who are interested can try it.

Mustard and Egg Pancakes

1. Prepare flour, mustard, eggs, starch

2. Wash wormwood twice

3. Boil for a while with salt and boiling water

4. Cook until broken. (Removes the green and astringent taste of mugwort)

5. Pick up and squeeze out the water

6. Put it in a blender and smash

7. Beat eggs, wash and chop mustard

8. Add the flour into the starch, use a larger pot to pick up, add the crushed wormwood and the crushed mustard

9. Pour in egg liquid, five-spice powder, chicken powder

10. Add an appropriate amount of water and stir evenly until there are no particles in the batter (you can also use a whisk)

11. Heat the pan with a little cooking oil

12. Pour in the batter, shake the pan slightly to make the batter spread more evenly, and keep it on a medium heat.

13. Fry on both sides until browned and shovel it up, cut into pieces, and eat it with tomato sauce or sweet pepper.

Tips:
When wormwood is blanched, you can add appropriate amount of salt to help remove the green and astringent taste of wormwood. The batter is as smooth as possible without particles. You don’t need too much oil when making pancakes, and it’s almost enough to cook in normal times.