Bean dregs pumpkin egg cake
By MinaPollich
The method of utilizing bean dregs is well known, and I have also published several articles. It can be used in steamed buns, bread, dough cakes, and of course, it can also be used to make bean dregs powder, etc. Today, this is the first time I combined bean dregs with pumpkin. The taste is very different, and the difficulty of frying has increased. I originally made a big one. I didn't expect it to break when turning over and then spread out into small ones to avoid this problem.
Recipe Recommendations
- flour half a bowl
- bean dregs a small ball
- pumpkin a
- eggs bis only
- coriander few
- salt a small spoon
- cumin powder Half a teaspoon
- chicken essence Half a teaspoon
Steps for Bean dregs pumpkin egg cake
1
Prepare ingredients.
2
Wash the pumpkin and coriander, peel the pumpkin, and plane it into thin threads.
3
In the flour, add shredded pumpkin, knock in eggs, and add salt.
4
Then add cumin powder (you can omit it).
5
Sprinkle in chicken essence and add appropriate amount of water.
6
Mix into a uniform paste.
7
Chop the coriander and add it.
8
Stir well and set aside.
9
Put some oil in a non-stick pan, heat it, add a small amount of batter, and spread out into small pancakes with a wooden shovel.
10
After frying until one side is yellow, turn over and fry until both sides are golden yellow. It will be OK.Bean dregs pumpkin egg cake Make Tips
1. Because the dough cake is filled with bean dregs and shredded pumpkin, its viscosity is relatively poor, so more eggs should be put in and mixed into the flour. 2. It is best to spread the dough small and not easy to grow, otherwise it will be fragile and will not be shaped. 3. To make this type of cake, you must add some fragrant seasonings according to your favorite taste. For example: oil curry, black pepper, cumin powder, etc.