Bean sprout rice noodle pancake
Introduction:
Production steps:
Step 1: rice and water in the ratio of 1:2, that is, a bowl of rice and two bowls of water, soak overnight
Step 2: wash mung bean sprouts, cut leeks into small pieces and set aside
Step 3: pour the rice and water in the ratio of 1:2 into the food processor and stir them into rice paste
Step 4: add 2 eggs, salt and a little white pepper to the beaten rice paste and stir vigorously. Remember to stir more and more
Step 5: put a little oil in the frying pan, stir fry the bean sprouts and leeks, then add the rice milk
Step 6: add rice flour to the fried vegetables, fry them yellow, turn them over and fry them again
Materials required:
Rice: 200g
Mung bean sprouts: moderate
Leeks: moderate
Eggs: 2
Salt: right amount
Water: 400g
Chili sauce: right amount
White pepper: right amount
Note: the fried cake can be coated with chili sauce or tomato sauce, a bite of soft waxy run fresh, rice overflowing, next time you can consider adding shrimp paste and meat foam
Production difficulty: simple
Technology: decocting
Production time: 10 minutes
Taste: Maotai flavor
Chinese PinYin : Dou Ya Mi Fen Jian Bing
Bean sprout rice noodle pancake
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