Name: Tartary Buckwheat Vegetable Cake
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: Some Wheat flour; Some Tartary buckwheat flour; Some egg; Some Bell pepper; Some onion; Some corn kernels; Some Black beans; Some Cumin; Some Spiced Chili Powder; Some Black pepper; Some parsley; Some olive oil; Some salt; Some cream; Some Shredded cheese

Tartary Buckwheat Vegetable Cake

by Tips for Yanmen Qinggao Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

The sesame seed is already so delicious, and vegetables are added to it? Tartary Buckwheat Vegetable Cake

Tartary Buckwheat Vegetable Cake

1. Mix wheat flour and tartary buckwheat flour at a ratio of 4:1;

2. Add 2 eggs and appropriate amount of water, stir until thick, you can add black and white sesame seeds to increase the taste;

3. Use a non-stick pan, add 2 scoops of batter, spread the batter evenly on the pan, heat it on a super low heat, the batter will foam slowly, and the edges can be lifted out;

4. Heat in a pan, add olive oil, sweet pepper, onion, corn kernels, black beans, cumin, five-spice chili powder, black pepper, salt, coriander, etc. in turn, stir evenly and fry until mature, and take out for later use;

5. Then heat the pan, add olive oil, put the tartary buckwheat noodles in the pot, add in order, cream, grated cheese, and fried dishes, then spread a layer of shredded cheese, cover the tartary buckwheat cakes, and fry on both sides until Golden;