Wormwood Ham Quiche
1.
Wash wormwood, add a little baking soda to boiling water, pour wormwood into blanching water for 30 seconds to 1 minute, and rinse with cold water (add baking soda to keep the color bright and green)
2.
Add water that is level with the wormwood into the cooking machine and beat into puree
3.
Chopped chives
4.
Carrots peeled and chopped
5.
Add eggs and salt to the flour
6.
Pour the wormwood mud and five-spice powder (don't pour the wormwood mud at one time, but pour it in several times)
7.
Stir well until no dry powder or gnocchi appears (use wormwood mud or water to adjust)
8.
Add chopped green onions and carrots and mix well again
9.
Stir it into a batter (the batter should not be too thick, the spoon can be stirred to keep flowing)
10.
Heat a non-stick pan, soak it with gauze and wipe it evenly
11.
Use a spoon to scoop an appropriate amount of batter into the pot, and quickly rotate the body to make the batter cover the bottom of the pot as thinly and evenly as possible, in a round cake shape (use a medium-low fire)
12.
Seeing that the color of the noodles becomes darker, one side is cooked and then the other is turned over until the cakes are ripe on both sides.
13.
Then repeat steps 10-12 until the batter runs out
14.
Take a piece of quiche, coat it with tomato sauce or other sauces, and put in a piece of ham
15.
Roll up
16.
Then cut into sections and serve
Tips:
1. The batter should not be too thick or too thin. If it is thick and not flowing, it will be difficult to spread, and it will be too hard. The batter should not be too thin, it will not set well if it is too thin
2. The vegetables added to the quiche can be added according to your preference.
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