Pan-fried pumpkin pancake
Overview
Now is the season for pumpkins to be on the market. Pumpkin is the name of our hometown in the north. The difference between it and pumpkin is: pumpkin is round and pumpkin is long, pumpkin is yellow and pumpkin is green. I remember when I was a child, I was not yet old enough to go to kindergarten. My parents were busy with work, so they sent me back to my grandma's house in the countryside. Grandma will plant a few pumpkin trees on the edge of the vegetable garden. Under the dense northern melon seedlings, you will often find a few cute young pumpkins. My grandma will usually pick one and take it home to make delicious pumpkin pancakes for me. My grandma is now over 80 years old. I work outside all year round and only have the opportunity to go back two or three times a year. I went back to see her some time ago and she cooked me many of my favorite meals, including this pumpkin pancake. The familiar taste suddenly reminded me of my childhood! Now let me share it with you so that you can try it too!
Tags
Ingredients
Steps
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Prepare materials
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Grate the pumpkin into thin strips, add a small spoonful of salt, stir to remove the moisture, and squeeze dry with your hands.
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Beat in the eggs, add chopped green onion, a small amount of thirteen spices, and mix well.
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Pour in the flour and mix well.
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Stirred pumpkin shreds.
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Preheat the electric baking pan, pour a small amount of oil and spread evenly. Use chopsticks to put the shredded pumpkin into a spoon, spread it flat, and place it in the pan.
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Prepare all the shredded pumpkin in turn, cover and fry for 5 minutes.
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After 5 minutes, open the lid, drizzle a small amount of oil on the surface, turn over and fry for another three minutes.
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Use chopsticks to poke some small holes on the surface so that they can be fried thoroughly. Cover and fry for another two minutes.
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Finished product!
