Sauce-flavored mugwort and shepherd's purse pancakes

Overview

The shepherd's purse and mugwort here are going to be out of season soon, so grab the tail end of the season and eat it again. Today I made pancakes by combining shepherd's purse and mugwort, and finally seasoned them with bean paste and sweet chili pepper, which added a sauce flavor to the pancakes. My family likes this flavor very much.

Tags

• staple food
• pasta
• home cooking
• old man
• breakfast
• cake
• doubanjiang
• egg
• flour
• shepherd's purse
• wormwood
• bell pepper ginger
• salt

Ingredients

Steps

1. 1 Clean mugwort and shepherd’s purse

   

2. 2 Blanch the two vegetables separately. The blanching time of mugwort is slightly longer than that of shepherd's purse, about ten seconds.

   

3. 3 Remove and squeeze out the water, chop into pieces, add ground ginger, salt and eggs and mix well

   

4. 4 Add flour

   

5. 5 Add appropriate amount of water and stir to form a paste

   

6. 6 Put oil in a pan, pour in the batter and spread it evenly. After setting one side, fry the other side until both sides are fried

   

7. 7 Use equal amounts of bean paste and sweet chili

   

8. 8 Stir evenly to form a sauce

   

9. 9 Spread the sauce evenly on the pancakes

   

10. 10 Roll up, cut into sections and serve on a plate.