Old Beijing has collapsed
By VicentaLakin
do you remember the smell of books like "a real hillary, a real trim, a real plum, a real clinton, a real star of war"? it's a memory of old beijing's fallout, and maybe, this cake called old beijing's fallout, which is what my mother's eyes look like... writing this recipe all of a sudden, and then i started working as an assistant to my mother when i was about 5th grade, remembering that the first meal was made of fried eggs, and i didn't know how to make eggs out of pieces, but anyway, it's cooked up, and they didn't forget to feed their parents, and they probably admired the growth of their daughter. yesterday was the 37th mid-autumn festival in life, and mr. shou bou and i were the only ones who went to the desert to expand. they had symbolically wrapped dumplings and bought some fresh fruit and went home. by night, my uncle came back from shandong and brought back a lot of good food, moon cakes, duck eggs, and oxen that i had never eaten before. this morning, it was supposed to be a cold twirling cow. all right, let's not talk about it, and say this old peking shit. you need to prepare: one (415g), four eggs, 120g flour, one onion, twog sesame oil, a little bit of white sesame, a proper amount of olive oil, one quarter spoon of pepper powder, 3g salt, twog yeast powder
Recipe Recommendations
- zucchini one
- flour 120 grams
- eggs of 4
- green onions 1 tree
- salt 3 grams
- pepper 1/4 teaspoon
- sesame oil 2 grams
- olive oil 2 grams
- yeast powder 2 grams
- white sesame 1/4 teaspoon
- salty and fresh
- fried
- half an hour
- simple
Steps for Old Beijing has collapsed

1
Prepare the mains
2
Scratch or silk
3
The onions are washed clean and cut
4
Take a deep basin and join the Sigus and the onions
5
four clean eggs, evenly mixed, then self-powdered, and if there's no self-powder, then normal flour, then 2g yeast
6
The pasta is even
7
3g salt, 1/4 tea spoon pepper powder, 2g sesame oil, and a little white sesame
8
Heated pans, a little olive oil, and a third of the paste, one of which boils and turns, both of which can be made of gold. Pot
9
Cut to fit sizeOld Beijing has collapsed Make Tips
1. I used a medium-sized zucchini, 415g. If the zucchini you buy is slightly smaller or larger, it doesn't matter; just adjust the amount of eggs and flour according to the size of the zucchini. However, this fritter relies entirely on the eggs and the moisture from the zucchini itself, so there is no need to add extra water.
2. A friend said the fritter she made had a strange taste. In that case, try replacing the usual five-spice powder with white pepper powder. However, the amount need not be large; otherwise, the seasoning will overpower the natural flavor of the ingredients, and the whole pancake will not taste good.
3. The amounts of salt, oil, and white pepper powder are small, resulting in a pancake with a light, delicate fragrance. Those who prefer stronger flavors can eat it with a dipping sauce.
4. It is better to let the batter sit for a while after mixing evenly before frying. Using self-rising flour yields better results and makes the pancakes fluffier. Of course, adding 2g of yeast powder and letting it sit can achieve the same effect; that is what I used.