Shandong specialty farmhouse rice "pancake roll with scallions"

2024-10-22 15:01:00 4747

The scallion braised sea cucumber I ate in Yantai, Shandong was made with local scallions from Shandong. After the sea cucumber is cooked, the taste is fragrant and authentic! Hehe, the topic has gone too far. Looking back, let's introduce this raw "pancake roll scallion", which is truly authentic and authentic!

Details of ingredients

Fine corn flour150 grams
White face50 grams
Shandong Scallion1 tree
Huangjiang70 grams
Sesame sauce30 grams
Sesame oil10 grams
Chai Egg150 grams
salt3 grams
Clear water400ml

Technique

difficultybeginner
workmanshipother
tasteSauce aroma
timeThree hours

Steps to make Shandong specialty farmhouse rice "pancake roll with scallions"

Mix 150 grams of fine cornmeal with 50 grams of flour.
2. Put a little salt inside and mix well.
3. Mix corn flour and white flour into a batter with clean water and stir well for one hour.
4. Heat the electric pancake pan and wipe it evenly with oil. Scoop a spoonful of batter onto it and use a scraper to scrape the batter evenly.
5. The pancake can be flipped over with just one roll of edge.
6. Then take it out and place it on the cover curtain for later use. Basically, it takes one minute to burn one.
7. Mix the yellow sauce and sesame sauce with sesame oil and mix well.
8. Crack open the chopped scallions and salt on the scrambled eggs, then mix well and spread the eggs with peanut oil.
9. Spread the sauce on the pancake skin first, then add shredded scallions.
10. Roll up with rolled eggs and enjoy.
11. It can be served with mung bean Congee and side dishes in summer.
12. This fast, simple, delicious, and nutritious "Shandong Pancake Roll Scallion" is ready.