There are many ways to eat shepherd's purse, such as cold salad, stir-fry with meat, soup, porridge, steamed, used as filling for dumplings, or made into shepherd's purse fish rolls and shepherd's purse winter bamboo shoots. No matter which way you eat it, shepherd's purse has a unique fragrance.
Shepherd's Purse Pancake
Ingredients:
250g shepherd's purse, 250g all-purpose flour, 1 egg, 10g salt, 25ml vegetable oil.
Instructions:
(1) Remove the yellow and old leaves from the shepherd's purse.
(2) Bring water to a boil in a pot, and blanch the cleaned shepherd's purse for a moment.
(3) Remove the blanched shepherd's purse and drain the water.
(4) Finely chop the shepherd's purse and place it in a bowl. Add salt and beaten egg, and mix well.
(5) Add the flour to the bowl and mix well to form a batter.
(6) Heat a flat-bottomed pan and add a little vegetable oil. When the oil is 60% hot, pour in a small amount of batter and spread it thinly.
(7) It is best to cover the pan during cooking. This helps to cook it thoroughly and only one side needs to be cooked.
(8) Trim the cooked pancake to remove any uneven edges and arrange it on a plate. Serve with black rose pickles.
