Crispy Pancake Box

By ToniStehr

Crispy Pancake Box
On Sunday morning, I bought half a catty of very tender leeks. I originally wanted to bake the box and eat it, but suddenly I felt that the skin of the box was collapsed, which lacked the crispy feeling like pancakes. On a whim, I simply changed the model and made a pancake box. In this way, the skin is thin and the filling is large, and it can also be fried and fried very crispy. Only then can the taste be beautiful, haha!
The recipe for a pancake box is similar to that of a fried box, except that the skin has been changed, but the effect is completely different. It is delicious and delicious! And it is mixed with coarse grains, which will make it healthier to eat. Since it is an ingenious and original creation, why not give it a more appropriate name, and call it the "Crispy Pancake Box".

Recipe Recommendations

  • cornmeal 100 grams
  • white flour 100 grams
  • leek 200 grams
  • eggs 两枚100 grams
  • dried shrimp skin 20 grams
  • green onion 15 grams
  • salt 3 grams
  • chicken powder 3 grams
  • sesame oil 5 grams
  • peanut oil 15 grams
  • qingshui 400ml

Steps for Crispy Pancake Box

  • Make  step 0
    1
    100 grams of corn flour, 100 grams of white flour, 200 grams of leeks, 100 grams of two eggs, 20 grams of dried shrimp skin, 15 grams of chopped green onion, 3 grams of salt, 3 grams of chicken powder, 5 grams of sesame oil, 15 grams of peanut oil, and 400ml of water.
  • Make  step 1
    2
    First pick, wash and chop the leeks.
  • Make  step 2
    3
    Mix corn flour and white flour into a synthetic batter and let stand for 30 minutes.
  • Make  step 3
    4
    Beat the eggs and add chopped green onion.
  • Make  step 4
    5
    Heat a frying spoon on fire, add appropriate amount of peanut oil, add egg liquid and stir fry to disperse, then add shrimp skin.
  • Make  step 5
    6
    Stir fry the eggs and dried shrimp skins until done.
  • Make  step 6
    7
    Heat the frying pan and preheat it, and wipe the bottom of the pan with a little oil.
  • Make  step 7
    8
    Switch to low heat to the frying pan, pour in the flour paste and scrape it flat with a scraper, turn the pancakes once, take out after they are cooked, and cook all the pancakes in this way for use.
  • Make  step 8
    9
    Pour the cooled eggs and dried shrimp skins into the leeks, season with salt and chicken powder, then add sesame oil, and then add appropriate amount of peanut oil and mix well.
  • Make  step 9
    10
    Appropriate amount of batter.
  • Make  step 10
    11
    Lay the pancakes flat on the cutting board and evenly spread batter on half of the pancakes.
  • Make  step 11
    12
    Take appropriate amount of filling and place on the pancake.
  • Make  step 12
    13
    Wrap it in a flat rectangle.
  • Make  step 13
    14
    Heat the frying pan over heat, add a little oil, and place the wrapped pancake box.
  • Make  step 14
    15
    Fry over medium heat until both sides are golden brown and then take out. Use a knife to cut the fried box in half from the middle, and place it on the plate to serve.
  • Crispy Pancake Box Make Tips

    Characteristics of Jianbing Hezi: golden yellow color, thin skin and generous filling, crispy texture, fresh and savory filling, made from mixed grains, rich in nutrition. Friendly Tips: 1. The scrambled eggs must be cooled completely before mixing with the filling; otherwise, the heat from the eggs will scald the chives and ruin the taste. It is best to mix the filling right before cooking. Adding an appropriate amount of oil when mixing the chives prevents oxidation and discoloration, keeping them emerald green for a long time, ensuring both a delicious taste and good appearance. 2. After mixing the batter, it must be left to stand for at least 30 minutes before use. This allows the dry cornmeal to fully soak, resulting in a finer batter and better texture for the pancakes. 3. Use low heat when making the pancakes. Pour just enough batter into the pan to lightly coat the bottom. High heat will easily burn the pancakes, and because the batter sets too quickly, the pancakes will become too thick, making the skin unsuitable for use. The quality of the pancake skin should be as thin and even as possible. 4. When frying, do not add too much oil at once; just enough to cover the bottom of the pan. Too much oil makes it deep-frying, which is too greasy. It is better to use less oil initially and add more in the middle if needed.