When I was a child, I lived with my grandmother. At this time of the year, the banyan tree downstairs will put the branches into the window of my house. I will squat on the sofa, hook the branches with a hook of fire, and squat all over the place, and wrap my grandmother to give me a pancake... Is this the taste of my grandmother? I can't bear to miss it! In the season of blooming flowers, I hope to make 31 dishes with silk flowers, dedicated to the April of the 31 people who have spent the same time with her grandmother! Eighteenth: 槐花鸡胸豆渣煎饼
Cut the chicken breast into small diced, marinate with a little honey, oyster sauce, soy sauce, basil, black pepper, olive oil for half an hour, control the dry water.
Carrots are rubbed with silk (the kind of stuffing), the shallots are chopped, and all the ingredients are put together and stirred.
Add whole wheat flour or rye flour as thick as possible. If it is very dry bean dregs, it can be added. Finally, the feel is very wet, but it can feel the ball.
Brush a layer of oil on the pan, open a small fire, and make the bean cake into a thick cake (0.7-0.8cm thickness), and put it into a pan and fry it.
Fry and cook the other side.
Fry cooked into a plate.
The taste of the crispy outside is very similar to the tofu cake, and the chicken breast adds a layer of taste.
When turning over, it is gentle, the cake is very soft, and it is not good to turn into fried bean dregs. Carrots can be replaced with zucchini, which is easy to hold. Super satiety