Homemade eggplant pancakes

Many people have not heard of eggplant pancakes. In fact, eggplant can also be made into pancakes, and the nutritional value is relatively good. We know that eggplant is a common vegetable. If you want to make eggplant into pancakes, cut it into thin strips, then mix it with flour into a paste, and put it in a non-stick pan to make pancakes. The thinner the better. After it is done, put some other ingredients in the pancake. It is not only delicious, but also has good nutritional benefits. It is more suitable for breakfast.

Homemade eggplant pancakes

Ingredients: 3 eggplants (green skin), 150 grams of flour. Auxiliary ingredients: 1 teaspoon of salt, 1/2 teaspoon of MSG, 1 egg, 1 scallion, 1 ham, appropriate amount of water, 4 tablespoons of vegetable oil

1. Prepare the ingredients. If the eggplants are small, you need 3, if they are large, you need 2, 1 egg, 1 scallion, 1 ham. There is no onion today, it will be more fragrant if you add onion.

2. Peel the green eggplant and cut it into thin strips. Cut the ham into thin strips as well.

3. Add flour and water and stir in one direction to form a thick batter. If it is not stirred in one direction, the texture will not be chewy and firm. Beat an egg, add the chopped eggplant and ham, add salt and MSG, and continue stirring in one direction.

4. The batter is almost ready, and the batter is thick. Set aside

5. After the pan is hot, add oil and place the spatula below the oil surface. This step is critical, otherwise the pancake will stick to the spatula and cannot come off. Then pour a little batter on the spatula under the oil surface.

6. After adding the batter, lift the spatula slightly and make the batter thinner. Of course, the thinner the better.

7. Then put the batter into oil and fry it

8. When the surface is golden brown, use a knife or chopsticks to gently push the formed pancake and it will fall off.

9. Turn over and fry for a while, then take out

Introduction of Eggplant

Eggplant is one of the few purple vegetables and is also a very common home-cooked vegetable on the table. Its purple skin is rich in vitamin E and vitamin P, which is unmatched by other vegetables. Eggplant belongs to the Solanaceae family and is an annual vegetable. It is native to India and is widely cultivated in my country. It is one of the main vegetables in summer.

The edible part of the eggplant is its young fruit, which can be divided into three types according to its shape: round eggplant, bulb eggplant and string eggplant. The round eggplant has a spherical fruit with a shiny black-purple skin, a dark purple fruit stalk, light green-white flesh, and a dense and tender texture; the bulb eggplant has a bulb-like fruit with a shiny black-purple skin, a dark purple fruit stalk, light green-white flesh, containing many seeds, and slightly loose texture; the string eggplant has an elongated or slightly curved fruit with a thin dark purple or black-purple skin, light green-white flesh, containing few seeds, and tender and soft texture, and good quality.