How to make delicious chive paste pancakes Tips for making chive paste pancakes

Noodles are one of the main staple foods for Chinese people besides rice. Compared with rice, noodles are chewier, so many people love them. Cakes are a large category of noodles. There are many well-known cakes, such as flatbreads, egg cakes, scallion pancakes, etc. What we are going to learn today is leek paste cakes. You may have less contact with them, so you may not know how to make them. It doesn’t matter. The editor will teach you how to make them in detail, so that you can immediately become a cake expert from scratch. If you don’t believe it, just read on.

Tips for making chive paste pancakes

1. Chive cakes are not made of flour, but cornmeal. Wet the cornmeal with water until it is half wet, and then gently pinch it into a ball. Then wash the chives with water, drain the water, chop them with a knife, cut them as small as possible, put them in a container after chopping, and put them aside for later use.

2. Pour oil into the pan, heat the pan over low heat, then beat an egg, put the egg into the pan, stir-fry and cook. Be careful not to add salt too quickly for taste considerations, because there will be some other salty foods underneath. Chop the fried eggs with a knife. Prepare some dried shrimps, the proportion of dried shrimps should be half that of eggs, otherwise it will affect the taste and appearance of the chive pancakes.

3. Add a layer of oil to the pan, not too much, then spread the cornmeal batter evenly in the pan, flatten it, sprinkle the chopped chives filling evenly on the cornbread, and flatten it again. Cover the pot, fry the cornbread over low heat, wait for about five minutes, uncover the pot, if you see the bottom of the cornbread is a little yellow, it means it is ready to be served. This way, a complete chive batter pancake is ready. It is not difficult to master the tips.