Egg and Vegetable Pancake, that’s an absolute star on the breakfast table! The golden hue of the eggs complements the vibrant green vegetables, creating a visual feast that instantly reminds us of nature’s bounty. Every bite is filled with delightful layers – starting with the soft and chewy pancake, followed by the smooth and tender eggs, and the refreshing crunch of the vegetables. It’s a perfect fusion that leaves you craving for more. Not only is this dish delicious, but it’s also packed with nutrients, giving you a fresh burst of energy for the day ahead!
Ingredients for Egg and Vegetable Pancake：
| Flour | 300g |
| Salt | 5g |
| Scallion | 20g |
| Shiitake mushroom | 20g |
| Egg | 200g |
| Edible oil | 5g |
| Thirteen-spices | 2g |
| Pepper powder | 2g |
Step:
1.First, pour 300 grams of flour into a bowl and add 3 grams of salt. Stir the salt evenly with chopsticks, ensuring that it is well distributed in the flour. Next, divide the flour in half and pour one half into boiling water. Stir the flour and hot water with chopsticks until it forms lumps. Pour the other half of the flour into cold water and also stir with chopsticks to form lumps. Then, combine the two portions of lumpy dough together and begin kneading it into a dough. Through repeated squeezing and pressing actions, the dough gradually becomes soft and elastic. Once the dough is properly kneaded, cover it with a lid or damp cloth and let it rest in a warm place for 10 minutes.
2.Take out 5 scallions and finely chop them. Make sure to cut the scallions evenly and finely to enhance their aroma and provide a better texture. Next, you can slice the shiitake mushrooms and then dice them into small pieces. This step is done to make the scallions smaller so that they mix well with the diced mushrooms. Put the chopped scallions and diced mushrooms together in a bowl, as they will be used as ingredients for the egg and vegetable pancakes. The addition of these vegetables will add rich aromas and flavors to the pancakes.
3.Next, take another small bowl and crack 4 eggs into it. Then, add 2 grams of salt and use chopsticks or an egg beater to whisk and beat the eggs and salt together, creating a uniform egg mixture. Adding salt enhances the taste of the eggs and helps balance the flavors. Ensure that the eggs are thoroughly beaten and the whites and yolks are well incorporated. This ensures a more even distribution of the egg mixture and results in better texture in the final dish.
Tips:
1.During the kneading process, you can gradually add water and mix it well so that the dough can achieve a soft, elastic, and non-sticky texture. Be careful not to add too much water, as the dough will become overly moist and difficult to work with.
2.Before rolling out the dough, divide it into small pieces of suitable size and use a rolling pin to roll them into thin sheets. Pay attention to maintaining an even thickness of the pastry skin, which ensures that the pancakes are cooked thoroughly and have a consistent texture.
Egg and Vegetable Pancake is like a delightful feast for the taste buds. The golden eggs, resembling delicate ribbons, tightly wrap around the green vegetables and soft, chewy pancake skin. When the pancake skin meets the eggs and vegetables, they explode into a delicious celebration in your mouth. Every bite offers a taste of that unique freshness and deliciousness, leaving you captivated. This dish is not only easy to make but also nutritionally balanced, providing a healthy addition to your diet!