Cucumber paste cake

Cucumber paste cake

Introduction:

"It's a good time to eat the pure green pollution-free cucumbers planted in the small courtyard. Every cucumber is strong and full of vitality. A bite is crisp, sweet and juicy. It's delicious to dip in the sauce. Today, my aunt thought of the batter cake she made when she was a child, so I used local materials to make a cucumber shredded batter cake. By the way, let my aunt recall her childhood. "

Production steps:

Step 1: first of all, choose crisp and juicy Cucumber, so that you don't need additional water when mixing noodles, and the paste cake tastes better.

Step 2: wash cucumber, wipe with skin.

Step 3: Sprinkle one or two spoonfuls of pepper powder, pepper powder and a spoonful of salt. Mix well with cucumber shreds and let stand for a few minutes.

Step 4: some cucumber juice has been pickled out of the shredded cucumber.

Step 5: according to the amount of cucumber juice, add the right amount of flour, you can put a small amount, while mixing while continuing to add. It's just right to use up the juice from the pickled cucumber shreds, and make the cucumber shreds evenly wrapped in the top pulp. There is no dry flour and excess juice in the basin.

Step 6: scoop up the batter with a spoon, put it into a hot pan with 60% oil and 70% heat, and start spreading the dough. Spread the batter to all sides to enlarge the area and even the thickness of the cake.

Step 7: use medium heat. If you have enough time, use low heat to prevent frying, but you need more patience. When you see a yellowish side solidifying, turn over it gently. If you can shake the pan and turn the whole cake over, it's more handsome:)

Step 8: smell the batter cooked, check the thicker part with a shovel to see if it is cooked. As long as the color of both sides of the batter has turned yellow, and the inside of the batter has solidified, and it is not the white appearance of the batter, you can almost load the pan.

Step 9: load. A good look is more attractive:)

Materials required:

Fresh cucumber: Three

Flour: two bowls

Salt: right amount

Pepper powder: right amount

Black pepper: right amount

Note: pour the batter into the pan, do not put too much batter at once, so as not to be too thick, not easy to cook. The whole pan is about one centimeter thick. Note: the taste of cucumber paste cake is softer and more delicate than that of ordinary pancakes. This time, it still has milk flavor. I don't know whether it is the power of seasoning and flour, or whether this cucumber variety has milk flavor. It's amazing.

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: light