#舌尖的家乡#——There are a lot of specialties in Beijing, but only in this city, you can fully experience the delicious snacks. Roast ducks should be hot and fresh, and the bean curd should go to the alleys. The peas, beef tongue, and cowpea cakes are always delicious. Those vacuum-packed roast ducks and snacks. Really, it’s a lot less inferior. Today, I still eat at home, don't go out, don't line up, don't have to go far for a meal. The old Beijing's paste, without the onion and ginger pot, the simplest few home-cooked ingredients to taste the old Beijing flavor food, say it!
The zucchini is washed without peeling and rubbed into filaments with a wipe. (Note: don't rub it into fine, no taste)
Add a teaspoon of edible salt and mix well with chopsticks.
After standing for about 15 minutes, the cicada can kill a lot of water, and the water should not be dumped.
Beat in two eggs and mix well.
Pour in the flour, stir well and let stand for 20 minutes until the batter has no flour.
Pour a little sesame oil into the pan and mix well.
Put a little oil on the pan, spread it evenly, heat the oil and pour it into the batter, flatten it, and sizzle.
Gently shake the pan, the bottom is golden and then turned over. After the two sides are golden, the pan can be cooked. Pour vinegar and minced garlic into a small bowl as a dipping sauce.
1. The zucchini must be rubbed into filaments. Don't make it too shredded and taste bad. 2. The amount of eggs and flour can be increased or decreased according to personal preference and the number of zucchini. 3, the combination of vinegar and minced garlic is more traditional, you can add red oil, Laoganma or other dip juice. 4. Keep a small fire when frying the batter. Don't fry the old, tender and delicious.