Shandong multigrain pancakes

Overview

Last time I made a complete version of Shandong multi-grain pancakes, which received unanimous praise from friends and was sold out in minutes. Authentic Shandong multi-grain pancakes have authentic tastes and authentic methods. They are guaranteed to be delicious when you finish them. Friends who like to eat, please try making it now.

Tags

• staple food
• home cooking
• chives
• coriander
• diced mustard
• homemade sauce
• batter

Ingredients

Steps

1. 1 Prepare the batter by mixing flour and water in a ratio of 1:0.5 and leave it aside for half an hour.

   

2. 2 Fry until it is thin and crispy. Use a knife to cut a line in the middle of the dough, put it into a 170-degree oil pan and fry until both sides are golden brown. Take it out and set aside.

   

3. 3 Prepare the sauce, use a bowl to mix some batter water, put oil in the pot and saute the minced ginger and green onions until fragrant, add cold water and bring to a boil, add a spoonful of sugar and a spoonful of dark soy sauce, then pour the prepared batter into the pot, boil and put into a container for later use.

   

4. 4 Cut some mustard cubes into a bowl and set aside

   

5. 5 Chop some chives and coriander, put them into a bowl and set aside

   

6. 6 Heat the pancake stove, pour the previously prepared batter onto the stove and scrape it evenly with a scraper.

   

7. 7 Crack an egg evenly, sprinkle with coriander, chives, diced mustard, and the prepared sauce,

   

8. 8 Fold the prepared multigrain pancakes.

   

9. 9 Cut it in the middle with a spatula and put it into a bag.