Vegetable pancake
Overview
There are many pancake stalls on the street, but they basically put eggs, shortbread, sauce, sprinkle with chopped green onion, and some even put a piece of lettuce leaves. It is so simple and easy to eat, and you will never feel full after eating one. The key is that it feels super unauthentic. If you have the opportunity, you can go to Shandong or Northern Jiangsu to try the authentic pancakes with stall vegetables. Because I like to eat and often dream about it, I made a similar one at home
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Ingredients
Steps
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Mix the flour into batter, add some salt (tough), half a spoonful of oil (it won't stick to the pan when spreading the pancakes and it will rise easily), you can also add some corn flour (good taste). After mixing, it’s best to leave it for about half an hour before spreading the cake
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After the noodles are mixed, wash the spinach, green vegetables, potatoes, and carrots and chop or cut them into strips. Soak the vermicelli in cold water in advance and cut it as long as you can
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First add oil and mix well (it can make the vegetables less watery), then add salt, sauce (I added hot sauce, but unfortunately it is not spicy), chicken essence and mix well (you can also add pepper, ginger, green onions, depending on your personal taste).
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It's time to spread the cake. As soon as the cake can be lifted, turn off the switch and take out the cake. Don't bake it too dry. Use the residual heat to spread the cake again, then turn on the switch and repeat the cycle
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After the pancakes are spread out, spread the mixed vegetables on the pancakes and put an egg (the vegetables will not fall apart when you turn them over when baking the pancakes).
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Cover with a pancake and put the ham into the pan
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Turn the heat up and down together and it will take two to three minutes
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Uncover the cake and add ham, it’s delicious!
