Carrot Egg Pancake
Overview
It is said that carrots are small ginseng, but because they have a hard texture and are fat-soluble foods, they require more oil to fully absorb their nutrients when fried, which makes many people shy away from carrots. Beating carrots into juice and adding it to food not only absorbs its nutrients, but also makes the food a very bright color with the addition of carrots. The carrot egg pancake is delicate and smooth, and tastes very good.
Tags
Ingredients
Steps
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Make carrot juice first: raw carrots.
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Cut the carrots into small dices.
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Put it into the cup of the soymilk machine.
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Add water, cover the lid, start the soymilk machine, and grind into carrot juice.
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Ingredients for making carrot egg pancakes: flour, eggs, carrot juice (175g) and green onions.
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Chop green onions.
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Pour the flour into the bread pan of the bread machine, add salt and pepper and mix well.
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Add the egg liquid, add the carrot juice, add the carrot juice slowly, start the dough kneading process, and knead the dough into a slightly thinner batter.
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Pour out the batter, add chopped green onion, and stir briefly.
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This is the mixed batter.
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Pour a little oil into the pan, pour the batter, turn the pan or use the bottom of a spoon to spread the batter evenly into a circle.
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After the bottom is set, flip it over and sear the other side. When both sides are lightly browned, turn off the heat and take it out.
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Finished product.
