Wild Vegetable Egg Pancake

Name: Wild Vegetable Egg Pancake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 80g Wild vegetables; 2 pcs egg; 50g Flour; Some oil; 5g salt; 1 teaspoon pepper; 1 shallot

by Autumn to Maple Leaf Red

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Spring is a good season to eat wild vegetables.
Last year, I went to the garden with my sisters to play. Everyone was very excited to see a lot of wild vegetables, so they found tools to dig them.
We were having fun, taking pictures and digging wild vegetables while playing. We were very happy.
Although I didn’t dig a lot of edible wild vegetables, everyone shared some, which is enough to make edible wild vegetables or mix and eat.
I made edible wild vegetable omelet, which is fragrant and delicious.

Ingredients

80g Wild Vegetables
2 pcs Egg

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50g Flour

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Some Oil

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5g Salt

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1 teaspoon Pepper

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1 Shallot

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Wild Vegetable Egg Pancake

1. Boil water in a pot;

2. Put the cleaned wild vegetables in hot water and blanch them;

4. Chop up wild vegetables;

5. Put it into the container, then knock in two eggs and stir evenly;

6. Add chopped green onion;

7. Add appropriate amount of salt and pepper;

8. Add flour

9. Stir evenly to form a batter (you can add an appropriate amount of water according to the thinness of the batter);

10. Put a little oil in the pot, scoop the batter into the pot with a spoon;

11. Fry on a low fire, turn over and fry on the other side after changing color, and it can be out of the pan when mature;

12. With the unique fragrance of wild vegetables, the soft and delicious wild vegetable omelet is on the table.

Tips:
Wild vegetables must be blanched with heat to remove the astringency;
The amount of flour and water can be adjusted according to personal preference.