Multigrain, seasonal vegetable and shrimp pancake
Overview
Since the little master started taking complementary food, he can now eat normal meals. I always try my best to feed him a variety of vegetables, meats, and grains at every meal every day, and try my best to match them in a balanced way. Therefore, the little master is now able to eat all vegetables and meats as ordered, and he does not have the problem of picky eaters. The pancakes this time are a lunch for young masters. They are also mixed with vegetables, meat, eggs and grains, and then served with steamed meat cake soup - of course, this pancake can also be used for breakfast or as a meal for adults.
Tags
Ingredients
Steps
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Remove the heads and skin of the shrimps, then mince them into pieces
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Remove the leaves from the sprouts, remove the heart from the lettuce, remove the stems from the leaves from the cabbage, and peel and remove the seeds from the tomatoes.
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Chop all vegetables together.
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Crack two eggs into the vegetables, 1 tablespoon of salt, add 3 tablespoons of cornmeal, 5 tablespoons of flour, and half a tablespoon of oyster sauce, and mix evenly until there are no grains in the flour.
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Heat a pan over medium-low heat, add two tablespoons of flaxseed oil, then add the batter, fry over medium-low heat until one side is golden, then flip over.
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Turn over
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Load
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Concave shape, 😊
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Still concave shape😄
