# 金针菇里加3个鸡蛋，不炒不炖不凉拌，出锅比吃肉还香，超过瘾！

Source: https://www.youtube.com/watch?v=QHvJApc7yY0
Recap page: https://rapidrecap.app/video/QHvJApc7yY0
Generated: 2025-12-31T08:04:27.62+00:00

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## Quick Overview

The video demonstrates how to make a savory, soft, and slightly crispy pancake using enoki mushrooms, potatoes, eggs, and bell peppers, which is presented as a delicious and simple breakfast option.

**Key Points:**
- Enoki mushrooms are first trimmed at the root, separated, and soaked in water with flour for ten minutes to clean off dirt/dust.
- A peeled potato and a carrot are shredded using a mandoline slicer directly into water to prevent oxidation.
- The shredded vegetables are rinsed to remove starch, drained, and then mixed with beaten eggs (three eggs used), salt, white pepper powder, and light soy sauce.
- The mixture is seasoned and combined until it reaches a sticky batter consistency, then one tablespoon of flour is added and mixed in.
- The batter is poured onto a hot, oiled griddle/pan, spread evenly into a flat cake shape, sprinkled with black sesame seeds, and cooked on a pancake setting for three minutes.
- After the first side sets (bottom is slightly charred), the pancake is flipped and cooked for another three minutes until both sides are golden brown.
- The final product is a soft, slightly charred pancake, cut into wedges, and recommended as a simple and tasty breakfast choice.

![Screenshot at 0:04: The initial step of trimming the root end off a large bundle of enoki mushrooms before soaking them for cleaning.](https://ss.rapidrecap.app/screens/QHvJApc7yY0/00-00-04.jpg)

**Context:** This video is a Chinese cooking tutorial presented by a creator named '小颖美食' (Xiao Ying Meishi), detailing the preparation of a versatile and nutrient-rich vegetable pancake. The main ingredients featured are enoki mushrooms (金针菇), potato (土豆), carrot (胡萝卜), eggs, and colorful bell peppers (青红椒), bound together with flour and seasoned simply.

## Detailed Analysis

The tutorial begins by preparing the enoki mushrooms: the root base is cut off (0:04), the strands are separated, and then soaked in water with a spoonful of flour for ten minutes to thoroughly clean away any dirt or residue (0:13-0:18). Next, the process moves to preparing the vegetables: a peeled potato and a carrot are shredded into thin strips using a mandoline slicer directly into a bowl of water to prevent browning (0:22-0:32). These shredded vegetables are then rinsed to remove surface starch and drained (0:34-0:41). The enoki mushrooms are also washed clean after soaking (0:43-0:52). The ingredients are combined in a bowl: the drained enoki mushrooms, shredded carrots and potatoes, and three beaten eggs (1:06). Seasonings added include one spoon of salt, an appropriate amount of white pepper powder, and one spoon of light soy sauce (1:31-1:37). The mixture is stirred until fully combined and reaches a sticky batter consistency (1:47-1:50), followed by the addition of one tablespoon of flour (1:43). Finally, diced green and red bell peppers are added for color and flavor (2:08). The batter is cooked on a hot, oiled electric griddle set to 'pancake mode' (2:12-2:14). The top is sprinkled with black sesame seeds (2:05), and the pancake is cooked for three minutes until the bottom sets and becomes slightly charred (2:17). It is then flipped and cooked for another three minutes (2:24). The finished pancake is removed, cut into wedges, and shown to be very soft on the inside with a slightly crispy bottom, making it an excellent and simple breakfast option.

### Ingredient Preparation

- Trim enoki mushroom roots
- Shred potato and carrot into water using a slicer
- Soak enoki in flour water for 10 minutes
- Dice green and red bell peppers

### Mixing the Batter

- Combine enoki, shredded vegetables, 3 beaten eggs, salt, pepper, soy sauce
- Mix until sticky batter forms
- Add 1 tablespoon of flour and mix well

### Cooking the Pancake

- Heat oil in a griddle/pan and brush evenly
- Pour batter and spread into a round shape
- Sprinkle black sesame seeds on top
- Cook covered on pancake mode for 3 minutes until the bottom is set

### Finishing and Plating

- Flip the pancake and cook for another 3 minutes
- Remove the golden-brown pancake
- Slice into wedges and serve, noting its soft texture and slightly charred bottom

![Screenshot at 0:04: The initial step of trimming the root end off a large bundle of enoki mushrooms before soaking them for cleaning.](https://ss.rapidrecap.app/screens/QHvJApc7yY0/00-00-04.jpg)
![Screenshot at 0:25: Shredded potato strips falling directly into water to prevent oxidation while using a mandoline slicer.](https://ss.rapidrecap.app/screens/QHvJApc7yY0/00-00-25.jpg)
![Screenshot at 1:07: Pouring the beaten egg mixture over the prepared enoki mushrooms and shredded carrots.](https://ss.rapidrecap.app/screens/QHvJApc7yY0/00-01-07.jpg)
![Screenshot at 1:43: Adding a large spoonful of flour to the vegetable and egg mixture to create the batter consistency.](https://ss.rapidrecap.app/screens/QHvJApc7yY0/00-01-43.jpg)
![Screenshot at 2:27: The finished pancake cooking in the electric griddle, showing the golden-brown top layer with colorful vegetable pieces and sesame seeds.](https://ss.rapidrecap.app/screens/QHvJApc7yY0/00-02-27.jpg)