Wormwood ham and egg cake
Ingredients
- Flour 150g
- wormwood 100
- Eggs 2
- Ham sausage 2 pieces
- Five-spice powder Appropriate amount
- Salt Appropriate amount
- Chives 3 plants
- Carrot Half root
Steps
1. Wash the mugwort, add a little baking soda to boiling water, pour in the mugwort water and blanch it for 30 seconds to 1 minute, then rinse with cold water (add baking soda to keep the color bright green)
2. Add water level with the mugwort into a food processor and blend into a puree
3. Chop chives
4. Peel and chop carrots
5. Add eggs and salt to the flour
6. Pour in the mugwort mud and five-spice powder (don’t pour the mugwort mud at once, but in batches)
7. Add chopped green onions and chopped carrots and mix again
8. Stir evenly until no dry powder or lumps appear (use mugwort mud or water to adjust)
9. Stir into batter (the batter should not be too thick, the spoon can keep flowing)
10. Heat a non-stick pan, dip it in gauze and oil and spread it evenly
11. Use a spoon to scoop an appropriate amount of batter into the pot, and quickly rotate the pot to spread the batter as thinly and evenly as possible on the bottom of the pot into a round cake shape (use medium to low heat)
12. When you see that the color of the pastry becomes darker, flip one side and cook the other side until the cake blossoms appear on both sides and are mature
13. Then repeat steps 10-12 until the batter is used up
14. Take an egg pancake, apply an appropriate amount of tomato sauce or other sauces, and add a piece of ham
15. Roll up, roll up tightly
16. Then cut into sections and serve
Tips
- 1. The batter should not be too thick or too thin. If it is thick and does not flow, it will be difficult to spread out and it will be too hard when spread out. The batter should not be too thin. If it is too thin, it will not solidify well
- 2. The vegetables added to the egg cake can be added according to your own preferences.
