Radish leaf pancake(luo bo ye jian bing )

Radish leaf pancake

Introduction:

"The radish bought abroad is similar to the Yanghua radish in China. The leaves are slightly different, so I don't know if it's a variety. Today, when I was preparing to make cold radish, I found that the leaves were many times fresher than usual, and they were also very clean. Usually, my grandparents like to use it to chop and fry minced meat, but I don't like it that way, so today I decided to make a pancake to change its strange taste. Radish leaves are pungent, bitter and flat in nature. They enter the spleen and stomach meridians to eliminate food, regulate qi, remove phlegm and relieve cough. Radish leaves contain a lot of carotene. The content of vitamin A per 100g is 1400iu, more than three times that of broccoli 400IU; the content of calcium is 238mg per 100g, more than four times that of spinach 56mg; the content of iron is five times that of eel; the content of vitamin B1 is 60% more than that of Douchi; and the content of vitamin B2 is four times that of beef. "

Production steps:

Step 1: wash the radish leaves and soak them in hot water for a while to remove the sour and astringent taste of the leaves.

Step 2: chop and sprinkle with scallions. Today, there are not many radish leaves, about the weight of a small bowl

Step 3: press 2-4 garlic into mud with garlic masher, and then add a handful of Lycium barbarum. (medlar doesn't need to be soaked. The soaked medlar will become soft and rotten. I don't think it's suitable for the taste of this dish.)

Step 4: add salt, chicken powder, white pepper and 1.5 spice powder to mix well.

Step 5: add an egg, and then add the right amount of starch and flour (this picture is only added starch state, add flour, forget to take photos). The ratio of starch to flour is about 1:2.

Step 6: add appropriate amount of water to make paste.

Step 7: add oil to the pan and heat it to 50% heat. Then turn to medium heat. Spread a proper amount of batter evenly in the pan. It will be delicious if it is as thin as possible.

Step 8: Fry slowly over low heat, about two or three minutes later, sprinkle some sesame seeds on the surface. Then continue to fry for about 4-5 minutes, depending on the size of your firepower and the thickness of the cake. Then turn it over. Continue to fry for about 5-6 minutes. When both sides are ripe, it can be taken out of the pot.

Step 9: after the pot with a knife cut can be loaded plate edible. In addition, I also use sesame paste + a little sweet flour paste + a piece of Sufu + a little homemade oil and peppers to make a sauce dip to eat, which will have more flavor.

Step 10: with sweet and sour Bergamot radish, healthy and delicious at the same time! And the ingredients are not wasted at all! (Bergamot radish also made a practice. It's very simple. Please refer to it.)

Materials required:

Radish leaf: appropriate amount

Flour: right amount

Starch: right amount

Wolfberry: moderate

Scallion: 2

Garlic: 3

Five spice powder: 1 teaspoon

White pepper: 1 tsp

Salt: right amount

Chicken powder: 1 tsp

Egg: 1

Sesame oil: 2 teaspoons

Sesame: 1 spoon

Note: 1, this dish noodles and radish leaf ratio is not too much attention, completely depends on personal preferences. Just transfer it to what you think is right. 2. The ratio of starch to flour can be kept at 1:2 or 1:3. 3. As for starch, corn starch or wheat starch is OK. 4. The degree of dilution of batter depends on how well you wash it. If you like something with a little taste, it will be thicker. If you like something thin and crisp, it will be thinner. In a word, no matter what you make, batter can be fried. So even if you are a novice, you can make this pancake successfully.

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Luo Bo Ye Jian Bing