糊塌子 (西葫芦饼) / Squash Pancakes

这道西葫芦饼，也称为"糊塌子"，是一道简单美味的夏季家常菜。它将新鲜的西葫芦与各种配菜完美结合，经过煎制后外酥里嫩，口感丰富。这道菜不仅制作简单，而且营养丰富，是一道理想的夏日轻食。西葫芦本身清淡的味道很好地吸收了调味料的香气，再加上煎制时的金黄色泽，既赏心悦目又美味可口。无论是作为主食还是配菜，都是一个绝佳的选择。
西葫芦饼(糊塌子)食谱
材料:
西葫芦
洋葱
胡萝卜
葱绿
鸡蛋 2个
面粉
盐
五香粉(或十三香)
海带粉
黑胡椒
食用油
步骤:
1. 将西葫芦切成丝或条状。
2. 撒入约1/4茶匙盐腌制西葫芦10分钟,使其出水。
3. 准备配菜:切好洋葱、胡萝卜丝和葱绿。
4. 挤出西葫芦中的多余水分。
5. 将配菜与西葫芦混合。
6. 加入五香粉(或十三香)、海带粉和黑胡椒调味。注意不要再加盐。
7. 打散两个鸡蛋,倒入蔬菜混合物中。
8. 逐渐加入面粉并搅拌,直到所有蔬菜都裹上面糊。面糊不要太稀。
9. 在热锅中倒入适量油。
10. 将面糊舀入锅中,煎成饼状。中火煎2-3分钟后翻面。
11. 另一面再煎2-3分钟,直到两面金黄酥脆。
12. 出锅趁热享用。
注意事项:
煎饼时不要盖锅盖,以保持酥脆口感。
可根据个人喜好调整调味料。
最好趁热食用,口感更佳。
Squash Pancake (Hu Ta Zi)
This squash pancake, also known as "Hu Ta Zi," is a simple and delicious summer home-style dish. It perfectly combines fresh zucchini with various ingredients, resulting in a crispy exterior and tender interior after frying, offering a rich texture. This dish is not only easy to make but also nutritious, making it an ideal light meal for summer. The mild flavor of zucchini absorbs the aroma of the seasonings well, and when combined with the golden color from frying, it's both visually appealing and delicious. Whether served as a main course or a side dish, it's an excellent choice.
Recipe for Squash Pancake (Hu Ta Zi)
Ingredients:
Zucchini (squash)
Onion
Carrot
Green onion
2 eggs
Flour
Salt
Five-spice powder (or thirteen-spice powder)
Seaweed powder
Black pepper
Cooking oil
Steps:
1. Slice or shred the zucchini.
2. Sprinkle about 1/4 teaspoon of salt on the zucchini and let it sit for 10 minutes to release water.
3. Prepare the other vegetables: chop the onion, shred the carrot, and slice the green onion.
4. Squeeze out excess water from the zucchini.
5. Mix the prepared vegetables with the zucchini.
6. Add five-spice powder (or thirteen-spice powder), seaweed powder, and black pepper for seasoning. Note: Don't add more salt.
7. Beat two eggs and pour them into the vegetable mixture.
8. Gradually add flour and mix until all vegetables are coated. The batter shouldn't be too thin.
9. Heat oil in a pan.
10. Scoop the batter into the pan and fry into pancakes. Fry on medium heat for 2-3 minutes before flipping.
11. Fry the other side for another 2-3 minutes until both sides are golden and crispy.
12. Serve hot and enjoy.
Notes:
Don't cover the pan while frying to maintain crispiness.
Adjust seasonings according to personal preference.
Best served hot for optimal texture.

[@hanyangzhang5631]

想起我妈也常在夏天做糊塌子，她的糊塌子只会放西葫芦丝和大量的面粉，上锅煎前我看过，稀汤挂水的。欠火候儿的话，比较松软，西葫芦丝也比较脆，味道很淡能吃出菜味儿。所以她还会调个蒜末白醋汁儿，蘸着吃就很香了。

[@CharlieCooksEasy]

听起来真不错，吃起来一定也特香。