Shepherd's purse and carrot cake(qi cai hu luo bo bing )

Shepherd's purse and carrot cake

Introduction:

"In October of the lunar calendar, it's past the beginning of winter, but there are more than 20 degrees of warmer weather in succession, and I don't feel any chill. Wild flowers and plants grow luxuriantly, even in the early spring season to eat wild vegetables - Shepherd's purse, some even began bolting, to bloom. This is what people often say about "little spring in October". Most of my father went fishing with his old fishing friends in the suburbs. When the fish don't eat much, it's estimated that the old people will start to wander. Otherwise, how can I get those rare wild vegetables in the vegetable market. Some time ago, I just pickled 20 or 30 jin of sauerkraut, which my father picked in the field. Just a week later, when I was still at work, I received a phone call from my father, saying that I had dug a lot of fresh shepherd's purse, the natural treasure of shepherd's purse. Shepherd's purse is a traditional wild vegetable of our country, and its nutritional value is beyond the reach of many fruits and vegetables. The protein content of shepherd's purse is the best among melons, fruits and leafy vegetables; the content of vitamin A is more than carrot, the content of vitamin B is four times of banana, the content of vitamin C is two times of orange and more than four times of tomato; the content of calcium is more than milk, chocolate and soybean, so it is a kind of fresh food with medicine. Shepherd's purse is changeable, not only in color, but also in shape. With plants around it, it grows upward. Its leaves are almost toothless, and its color is green. It looks very similar to spinach. Shepherd's purse carrot cake is delicious. It is especially suitable for people who often use computers to supplement the deficiency of carotene (vitamin A). It has the functions of harmonizing spleen, promoting diuresis, tonifying blood and improving eyesight

Production steps:

Step 1: prepare shepherd's purse, carrot, black fungus, flour and egg.

Step 2: wash shepherd's purse, carrot and Auricularia auricula separately and chop them up for later use.

Step 3: break the egg in a bowl; add salt and pepper.

Step 4: sift the flour into a bowl.

Step 5: add appropriate amount of cold water to make a slightly thinner batter.

Step 6: heat the pan and pour in a little cooking oil.

Step 7: pour in the batter and fry over low heat until the batter solidifies.

Step 8: turn over, fry until done, cut into pieces and put on a plate.

Materials required:

Shepherd's purse: 200g

Carrot: 80g

Black fungus: 40g

Flour: 80g

Eggs: 51g

Cooking oil: right amount

Salt: right amount

Black pepper: right amount

Note: 1, shepherd's purse can't eat more, already flowering shepherd's purse and old shepherd's purse don't eat. 2. Don't eat shepherd's purse more than once.

Production difficulty: ordinary

Technology: decocting

Length: 20 minutes

Taste: Original

Chinese PinYin : Qi Cai Hu Luo Bo Bing