This simple and delicious scallion pancake recipe (4 ingredients + sauce) – you won't be able to stop at 3!
As a lover of noodles, my family's daily diet is one day rice and one day noodles. Besides baozi and cengbifen (scallion pancakes), we most love fillings! After all, baked meat fillings are the most fragrant. Thinking about the sizzling sound of meat filling when it's being baked in a pot, it's enough to make your mouth water.
However, my family has some family members who don't eat meat, and we often eat vegetarian fillings. It's just lazy to make two different fillings, and it's faster to have everyone eat together. Recently, my family particularly likes vegetarian three-flavor fillings. The ingredients are rich and nutritious, and adding a common seasoning makes it particularly fragrant.
The carrots in the filling provide rich carotene, which brightens the eyes and protects blood vessels; shiitake mushrooms nourish the complexion, and eggs supplement high-quality protein and improve memory; plus, shrimp skin adds a delicious flavor. These ingredients combined not only look beautiful but also complement each other. Children often don't like to eat carrots, but when made into fillings, carrots are different. Here's my family's method.
Vegetarian Three-Flavor Filling
Ingredients:Eggs, shiitake mushrooms, carrots, shrimp skin, scallion and ginger, (doubanjiang - chili bean paste), (sheng chou - light soy sauce), (xiang you - sesame oil)
Instructions:
1 Soak and slice the dried shiitake mushrooms, drain and control the moisture of the shrimp skin, and shred the carrots. Make a dough by adding a moderate amount of flour to warm water and knead it until it's soft. Let the dough rest for a while before starting to prepare the filling;
2 Beat 2 eggs, heat oil in a pan, pour in the egg liquid and stir-fry until cooked and broken into pieces, then transfer to a bowl;
3 In a separate pan, heat oil, stir-fry shiitake mushrooms for about 1 minute, then add shredded carrots and continue to stir-fry until the carrots are softened and collapsed. Pour into the bowl with the eggs;
4 Add a measured amount of doubanjiang (chili bean paste) and mix it with light soy sauce. Pour into the filling bowl, and fully mix it. Add a little sesame oil, chopped ginger, and mix it thoroughly.
5 After the dough is ready, cut it into pieces, then roll it into large circles. Fill it with the filling. Lift it up like making baozi and pinch it together, then seal the edges and press lightly.
6 Put a little oil in an electric griddle or a flat-bottomed pan. Place the dough with the thickest side facing down in the pan and press gently. Fry until both sides are golden brown.
This delicious vegetarian three-flavor filling is rich in ingredients and very nutritious. Combined with a unique sauce flavor, it makes ordinary vegetarian fillings taste particularly fragrant. The carrots are completely mature after stir-frying, so there's no longer the original unlikable raw carrot flavor. The combination of shiitake mushrooms, shrimp skin, and eggs is harmonious, with a rich and layered texture. Eating three pieces at once makes you want more!
Tips:
1 Adding a little doubanjiang or yellow mustard to the filling increases the savory flavor and improves the taste. When making pure vegetable filling, you can also add a little yellow mustard, which not only removes the fishy smell of meat but also makes the sauce flavor enhance the aroma of meat.
2 Because the ingredients are basically cooked through, you can save some time when making the pancakes. Stir-frying ingredients is a drying process, so the filling won't be watery and won't drip out of the dough;
3 If using a flat-bottomed pan, use a small flame and fry each side for about half a minute. If you want to cook faster, pour a little water into the pan, cover the lid, and wait for the water vapor to evaporate before turning it over, until both sides are golden.
