For those who like to eat spring onions, this onion pancake is a dish that can eat at least 3 photos without sauce! ! If you do n’t like scallions, you should also fall in love with this dish, because the rich curry fragrance has firmly locked your taste buds. Onions, for you, only have a fragrance, no taste stimulation! So, you might as well try it at home and try the scallion pancakes returned from studying in Southeast Asia!
Material
| Shredded mustard | 50g |
| flour | 250g |
| shallot | 100g |
| egg | 1 |
| salt | 1g |
| MSG | 1g |
| baking powder | 1g |
| Curry powder | 4g |
| sesame oil | 5ml ~ 10ml |
| Cooking oil | 100g |
| warm water | 500ml |
Chop the shredded mustard, mince the shallots, and break up the eggs, set aside.
Take 300ml of warm water, put salt, monosodium glutamate, baking powder and curry powder together and mix well.
Put the flour in a sufficient container, pour the warm water that has been mixed in step 2 and start to adjust the batter.
During the blending process, add egg liquid, mustard powder and green onion in sequence, and continue to blend until the batter is even.
Blend until the batter is lifted, and the batter will naturally fall off.
Cover the prepared batter and let it sit, let it ferment. This process is generally 1 ~ 2 hours, depending on the ambient temperature.
Pour sesame oil into the fermented batter and mix well.
Add an appropriate amount of cooking oil to the non-stick pan and spread it evenly.
Scoop a spoonful of batter into the pan and gradually spread it out to cover the bottom of the pan.
Use a small fire to burn until one side becomes darker, then turn over and continue until it is fully cooked.
Serve the baked cakes, add chili sauce or tomato sauce according to your taste ~
