1.Pumpkin Jianbing
Ingredients:
150 g of Pumpkin
1/4 teaspoon of Salt
2 tablespoon of Salad Oil
Batter:
70 g of All-purpose Flour
50 g of Rice Flour
60 ml of Water
Directions:
Step 1. Peel the pumpkin and cut them into large chunks. Next, steam the pumpkin until it is cooked. Take it out and mash it. Then, leave them to cool.
Step 2. Mix the mashed pumpkin with all-purpose flour, rice flour, and salt. Add a small amount of water and stir all the ingredients into a uniform paste. Leave it for 20 minutes to settle
Step 3. Heat the pan, add the salad oil, then pour the pumpkin batter of Practice 2, fry on low heat for about 1 minute, then turn over, flatten and flatten the dough with a spatula, and turn the dough with the spatula omg tor onion from time to time , Fry until golden brown and turn it over, and fry the other side until golden brown.
2.Savory Potato Jianbing
Ingredients:
2 Potatoes
2 Cantonese Sausages
20 g of Minced Onion
1/2 teaspoon of Salt
2 tablespoon of Salad Oil
Batter:
40 g of All-purpose Flour
15 g of Corn starch
80 ml of Water
Directions:
Step 1. Peel the potatoes and cut them into thin strips; Cut the sausage into small cubes. Set them aside for later use.
Step 2. Mix the potato strips, diced sausage, chopped onion, and salt well. Then, add the cornstarch and all-purpose flour, then mix well.
Step 3. Add water while continuously stirring until all the ingredients are mix together and there is no dry powder left.
Step 4. Heat up some salad oil in a pan. When the oil boils, pour the batter into the pan
Step 5. Spread the batter as flat as possible and fry on low heat until both sides are golden brown. The dish is ready to be served.
3.Tuna and Onion Quiche
Ingredients:
A can of Tuna
80 g of Onions
1 Egg
2 tablespoon of Salad Oil
Batter:
80 g of Low-gluten Flour
40 g of Rice Noodles
130 ml of Water
Directions:
Step 1. Mix all the listed ingredients together to make the batter. Next, leave it to settle for about 20 minutes.
Step 2. Drain the oil from the canned tuna, and pour the tune on a plate; Finely chop the onion; Beat the eggs. Set them aside for later use.
Step 3. Heat up some salad oil in a pan. When the oil starts to boil, pour the batter on the pan and spread it out as flat as possible. Next, fry the batter on low heat for about 30 seconds
Step 4. Add the tuna and onion on to the batter. Cook the batter until it turns slightly golden brown.
Step 5. When it is about to be cook, pour the egg on and fry for about 1 minute until the egg is cooked. Then the dish is ready to be served.
4.Cheese and Tomato Jianbing
Ingredients:
4 small Tomatoes
3 Sausages
1 teaspoon of Minced Green Pepper
15 g of Cheese
2 tablespoon of Salad Oil
Batter:
100 g of Low-gluten Flour
50 g of Rice Noodles
150 ml of Water
1/2 teaspoon of Salt
Directions:
Step 1. Mix all the listed ingredients to make the batter. Then, Leave the batter to settle for about 20 minutes.
Step 2. Wash and cut the tomatoes into round slices; cut the sausages into slices. Set them aside for later.
Step 3. Heat up some salad oil in a pan. Next, pour the batter from earlier in but leave about two tablespoons for later.
Step 4. Fry the batter over low heat for about 2 minutes. Then, add the tomato slices, sausage slices, and green peppers.
Step 5. Fry the ingredients for about 3 minutes. Then, pour the remaining 2 tablespoons of batter on top of the half-cooked batter.
Step 6. Continue frying the batter for about 2 minutes before adding the cheese sticks on. Cook until the cheese melts and the dish is ready to be served
5.Ham and Mushroom Jianbing
Ingredients:
80 g of Ham
50 g of Fresh Mushrooms
10 g of Minced Onion
1 teaspoon of Salt
2 tablespoon of Salad Oil
Batter:
80 g of All-purpose Flour
40 g of Glutinous Rice Flour
130 ml of Water
Directions:
Step 1. Mix all the listed ingredients into a batter. Then, leave the batter to settle for about 20 minutes.
Step 2. Cut the ham and fresh mushrooms into small cubes.
Step 3. Mix the ham cubes, mushroom cube, salt and the batter from earlier together.
Step 4. Fry the batter in a pan with some salad oil until it turns golden brown. The jianbing is now ready to be served.
