Herb Pancake

Name: Herb Pancake
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Snacks
Ingredients: 250g (alfalfa) grass top; 250g Flour; 2 pieces Egg; a pinch Edible oil; to taste Salt

Rustic alfalfa-green pancakes: blanched chopped greens folded into an eggy flour batter and shallow-fried until crisp and golden outside, tender and faintly herbaceous inside.

30 minNewEasy Snacks Pan-fry Savory

Instructions

1
Pick off the yellow leaves from the greens, wash them clean, and drain dry.
2
Boil water and blanch the amaranth to remove some oxalate.
3
Take out and rinse with cold water.
4
Squeeze out slightly and chop with a knife.
5
Chopped herb tops and flour are placed in a bowl, two eggs are added, and an appropriate amount of salt is added.
6
Add water to make a thin paste and set aside.
7
Heat a cast-iron pan, add oil, then pour in the prepared vegetable batter and spread it into a thin pancake.
8
Flip over and cook, both sides golden and crispy.
9
The crispy on the outside and tender on the inside herb pancake is ready to enjoy.