Vegetable battercake and method of preparing the same

Abstract

The invention discloses a vegetable pancake which comprises the following raw materials: flour, corn flour, water, bean sprouts, spinach shreds, potato shreds, olive shreds, Chinese cabbage shreds, celery, pickpurse, eggs, beancurd, dried small shrimps, sea tangle shreds, common salt, red pepper, 10g of chopped fistular onion and ginger shreds, and the raw materials are prepared by the steps of frying, preparing flour paste, spreading out and packaging the vegetables. The vegetable pancake prepared by the invention has the advantages of delicious taste, being fragrant and not fatty, rich nutrition, being soft and tasty, and convenience in eating.

Description

technical field [0001] The invention belongs to the technical field of pancakes, and in particular relates to a vegetable pancake and a preparation method thereof. Background technique [0002] At present, most of the pancakes on the market are machine-made pancakes, which are hard and brittle, and are easily broken. When eating, you need to unfold and wrap the dishes, otherwise, it will be difficult to chew. Contents of the invention [0003] The object of the present invention is to provide a kind of easy to eat soft dish pancake and its preparation method, to overcome the deficiencies in the prior art. [0004] In order to achieve the above object, the vegetable pancake of the present invention is prepared from the following raw material ratios: [0005] Flour 100g, corn flour 50g, water 150g, bean sprouts, spinach shreds, potato shreds, olive shreds, cabbage shreds, celery, shepherd's purse 20g each, an egg, tofu 10g, shrimp skin 1g, kelp shreds 1g, salt 0.5g, chili ...

AI Technical Summary

Problems solved by technology

[0002] At present, most of the pancakes on the market are machine-made pancakes, which are hard and brittle, and are easily broken