Egg Pancake Rolls, Chinese and Taiwanese Street Food蛋餅，中國和台灣美食
Like many pancake mix, there are only flour, egg, water plus salt. It is halfway through frying that we need to do something different, pouring about half a beaten egg with green onion over the pancake and roll it up. The payoff is a simple yet an interesting treat, good for breakfast or snacking.
In both China and Taiwan, I had watched food stall chefs made similar egg rolls of this in less than half a minute. I do the frying far more slower, but is still talking about a minute or two.
The hardest part perhaps is to roll up the pancakes in the frying pan. But there is a time-saving way, which I like doing too: simply flip over the pancake with the beaten egg, having it fried on both sides. That way, though we may no longer call them egg rolls, however does not alter the taste of the pancake, still allowing it to go well with porridge or soup too.
If you prepare the pancakes in advance and store in the fridge (covered) for the next morning, then making your breakfast with these savory pancake rolls (by frying the pancakes prepared in advance and adding beaten egg to them) would be as simple and fast as frying eggs!
This recipe uses one egg for making two pancakes (about 18cm each before rolling), you may easily adjust the recipe to serve more by multiplying the number of egg and other ingredients proportionally.
- Ingredients
- 1 egg
- 25g plain flour
- 3g potato flour
- 60g water
- 1-2 tbsp chopped green onion
- 1/4 tsp sea salt
- pinch of ground white pepper
Method
Add pinch of ground white pepper in egg and beat well.
In a mixing bowl, mix flours and salt. Gradually add water in the center, whisking and incorporating flour from around at the same time. Spoon 1/4 of the beaten egg into the flour mixture. Whisk well and until lumps disappear and the batter is smooth.
Add spring onion into the remaining 3/4 egg.
Heat a frying pan and coat its bottom with a very thin layer of oil. As they become hot enough, turn heat to low. Pour half of batter into center of the pan in one go (half of the batter in this recipe shall make a ~18cm pancake).
As soon as the batter hits the hot pan, tip it around to get the base evenly coated with batter (I like to spread it as thin as possible).
As the top side of the batter is about to set, pour over it half of the remaining egg mixture and spread it out evenly.
Wait for the egg mixture to set a bit, yet still slightly wet, lift an edge of the pancake and roll (I lifted with my turner). Aid the action with chopsticks or fork in another hand, if required.
Fry the roll for a few seconds, or more, to brown to your liking.
Repeat with the remaining batter and egg mixture. Section the egg rolls to your desired length. Serve hot with chili sauce or terayaki sauce.
蛋餅，中國和台灣美食
像許多煎餅混合，只有麵粉，雞蛋，水加食鹽。它是一半油炸，我們需要做不同的事情，澆注約半蛋液用蔥花在煎餅卷起來。回報是一個簡單而有趣的治療，良好的早餐或吃零食。
在中國和台灣，我只好眼睜睜地看著大排檔廚師做的這個類似蛋捲在不到半分鐘。我在炒更慢，但仍說了一兩分鐘。
最難的部分也許是捲起的煎鍋煎餅。但有一個節省時間的方式，這是我喜歡做太：簡單地翻轉與蛋液的煎餅，有它炸兩側。這樣一來，雖然我們可能不再叫他們蛋捲，但不會改變煎餅的味道，仍允許它與順利煮粥或湯了。
如果你提前準備的煎餅和在冰箱（有蓋）保存為第二天早上，然後讓你的早餐與這些美味的煎餅卷（油炸事先準備的煎餅和加入打散的雞蛋給他們）將被視為簡單快速煎炸蛋！
這個配方使用一個雞蛋做兩個煎餅（約18厘米每個軋製前），您可以輕鬆地調整配方通過按比例乘以蛋等成分的數量為更多。
- 成分
- 雞蛋1個
- 25克麵粉
- 3克土豆粉
- 60克水
- 1-2湯匙蔥花
- 1/4茶匙海鹽
- 的白胡椒粉少許
方法
加白胡椒粉少許雞蛋和搏動良好。
在一個碗裡攪拌，混合麵粉和鹽。逐漸加水在中央，攪打和各地結合麵粉在同一時間。用勺子將蛋液倒入麵粉混合物的1/4。拂很好，直到腫塊消失，麵糊光滑。
放入蔥段放入剩餘的3/4雞蛋。
燒熱平底鍋塗其底部有一個非常薄的一層油。當他們變得足夠熱，把熱量低。一半麵糊倒入平底鍋中一氣呵成中心（一半在這個配方的連擊應當作出〜18厘米煎餅）。
只要連擊擊中熱鍋，小費它周圍得到均勻塗上麵糊（我喜歡它蔓延盡可能薄）的基地。
隨著連擊的頂面是關於設置，倒在了一半，剩下的蛋液，並宣揚出去均勻。
等待蛋液設置了一下，但仍稍濕，提起煎餅和roll（我舉起我的車工）的邊緣。援助行動，在另一只手的筷子或叉子，如果需要的話。
炒滾了幾秒鐘，或更多，以棕色自己的喜好。
重複餘下的麵糊和蛋液。第蛋捲給你所需要的長度。趁熱用辣椒醬或terayaki醬。
留言列表
{{ article.title }}
