Quinoa Okonomiyaki
1.
Ingredients are prepared.
2.
Bring the quinoa to the boil, cook for 25 minutes, remove and drain; 2. Blanch the shrimp for use; 3. Chop cabbage and shallots for use; 4. Peel and grind the long yam into a puree for use; 5. Beat the low-gluten flour into the egg and combine Sprinkle salt; 6. Add quinoa and mix well; 7. Add long yam puree, chopped cabbage, chopped seaweed and shrimps; 8. Stir evenly; 9. Heat the pan with oil, add the batter and flatten with a shovel; 10. Fry until Double-sided golden golden sauce; 11. Sprinkle with katsuobushi and green onions; 12. Squeeze in salad dressing and sizzling sauce; 13. Sprinkle with katsuobushi.
3.
Blanch the shrimps for later use.
4.
Finely chop cabbage and shallots.
5.
Long yam is peeled and ground into mud for later use.
6.
Beat the low-gluten flour into the eggs and sprinkle with salt.
7.
Add quinoa and mix well.
8.
Add the mashed long yam, chopped cabbage, chopped seaweed and shrimp.
9.
Stir well.
10.
Heat the pan and pour the oil, add the batter and flatten it with a spatula.
11.
Fry until golden brown on both sides.
12.
Sprinkle with katsuobushi flowers and spring onions.
13.
Squeeze in the salad dressing and bbq sauce.
14.
Sprinkle wooden fish flowers on the plate.
Tips:
In this way, this "quinoa okonomiyaki" is ready, the knife and fork are ready, lightly cut a piece of entrance: the browned fried taste is crisp and delicious, the glutinous feeling of the shrimp, the high fiber of the vegetable forest, plus the colorful quinoa The Q bullets in the entrance of the "little tail" are simply bursting! This delicious okonomiyaki is the first time I have eaten it. Have you learned the recipe with quinoa?
