Pumpkin Beef Pancakes


Pumpkin Beef Pancakes

Food Material List

  • 1 Squash One
  • 2 ground beef Fifty G
  • 3 flour Fifty G
  • 4 Egg One

Operational steps

  • 1 Mix in garlic, salt, sugar, sesame oil and white pepper. Beat well and marinate for 10 minutes.
  • 2 Wash the pumpkin and cut it into 0.5 cm wafers. Dig the circle about 1.5 cm in diameter in the middle. Cut squash slices and place them on a plate. Sprinkle the remaining three grams of salt evenly. Then use kitchen paper to absorb the water.
  • 3 Coat the two sides of the pumpkin slices with a thin layer of flour, and then take a proper amount of marinated beef filling into a small round hole in the pumpkin slices, according to solid.
  • 4 Sprinkle eggs in a bowl, add the remaining flour wrapped with zucchini slices, and mix into egg batter.
  • 5 Heat the oil in the pan over medium heat until 70% hot. Dip the gourd slices stuffed with beef filling evenly in the egg paste and put them in the pan. Cook for two minutes, then turn over and fry the other side until golden and ripe on both sides.

Tips

Pumpkin must be tender and even in thickness, so that the pancakes are delicate and delicious. In addition to beef filling, if you like pork, you can also make zucchini pork pancakes. Prepared pancakes can be dipped in sesame oil, shallot, white sesame and sugar.

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Healthcare food category

Refreshing, Baking, Old age diet, Stew, Northeast Cuisine 1


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