Simple and delicious old Beijing paste~

Simple and delicious old Beijing paste~

Introduction:

"Although Beijing people are born and bred, they can't tell what Beijing cuisine is. I always insist that it's Beijing style. It's usually snacks or pasta. Paste dumpling is one of them. Soft, waxy, salty, a little crispy, and a little green onion flavor is my impression of it. After making so many boyfriends' home style delicacies, let's have a taste of our own."

Production steps:

Step 1: prepare a small zucchini.

Step 2: wash, remove the head, and keep the flap for the next step.

Step 3: make zucchini filaments with an eraser.

Step 4: wipe the zucchini and put it into the basin for use.

Step 5: prepare about half a bowl of white flour.

Step 6: pour the noodles into the bowl of the Western gourd and stir well.

Step 7: beat an egg in a bowl.

Step 8: mix well.

Step 9: prepare about half a bowl of water and stir while pouring. Don't pour all at once.

Step 10: the standard of water quantity is, after mixing, lift it with chopsticks, it can hang paste and it is easy to slip.

Step 11: cut the scallions a little to add flavor~

Step 12: put the scallions in the basin and stir well.

Step 13: put proper amount of salt into the basin and stir evenly. Try it, a little salty, not too much.

Step 14: heat the pot, pour in a little cooking oil, shake it gently to make the bottom of the pot flat, not too much oil.

Step 15: toss a spoonful of batter into the pan.

Step 16: flatten the batter with a shovel. The thinner the batter, the better. Don't be too thick. Cover the batter with a small fire.

Step 17: after one side is golden, gently shake the pan, the cake will shake easily, indicating that it can be turned over, and then it can be baked until both sides are golden.

Step 18: finished products ~ these batters can be baked with 6 small batters!

Step 19: add some of our new Korean turnip pickles! Not enough~~^^

Materials required:

Zucchini: 1

About half a bowl of white noodles

Water: about half a bowl

Egg: 1

Scallion: right amount

Table salt: about 2 teaspoons

Note: 1. The amount of water when mixing batter should be "lifted with chopsticks, can hang paste, and the paste is easy to slip", not too much, so that it will not be formed ~ 2. The whole process of small fire. 3. If you like the crispy one, you can cook it for a while, but pay attention to the heat. 4. Don't be impatient when turning over. Wait a little longer. When the pan is shaken gently, the cake can be turned over easily, and it won't be broken. I broke two because of my impatience... 5. The salt in the batter should not be too much, what you eat is the light salty flavor~

Production difficulty: simple

Technology: decocting

Length: 20 minutes

Taste: other