# 入冬后要多吃洋葱，加2个土豆，不炒不炖不凉拌，出锅瞬间被扫光

Source: https://www.youtube.com/watch?v=rte7n_RRtmw
Recap page: https://rapidrecap.app/video/rte7n_RRtmw
Generated: 2026-01-13T18:05:28.441+00:00

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## Quick Overview

The video demonstrates how to make a savory, nutritious breakfast pancake using potatoes and red onions, which are first steamed, mashed, and then mixed with flour, egg, water, and seasonings before being cooked on an electric griddle until crispy outside and soft inside.

**Key Points:**
- The recipe utilizes steamed and mashed potatoes combined with red onion, carrot, and green pepper to form the main filling/flavor base.
- The batter is made from the mashed potato mixture, 200ml of water, one egg, 4 grams of yeast powder, and 300 grams of all-purpose flour, mixed until a sticky batter forms.
- The batter is allowed to rest (proof) for double its size, then mixed again to release gas, and finally rested for an additional ten minutes after covering with plastic wrap.
- The batter is cooked on an electric griddle set to low heat, lightly oiled, and cooked for eight minutes with the lid on, then flipped or cooked until the surface is golden brown and marked with grill lines.
- The resulting pancake is praised for being crispy on the outside, very soft and chewy on the inside, and easy to digest due to the potato content, making it suitable for the elderly and children.
- The recipe suggests preparing the batter the night before and refrigerating it to proof overnight for a quick morning cooking process.

![Screenshot at 00:04: The initial preparation shows the main ingredients—potatoes and two large red onions—being displayed in a bowl before the process of steaming and mashing the potatoes begins.](https://ss.rapidrecap.app/screens/rte7n_RRtmw/00-00-04.jpg)

**Context:** This cooking tutorial, presented by '小颖美食' (Xiaoying Cuisine), demonstrates a simple method for creating a nutritious and flavorful breakfast pancake (jianbing/pancake) primarily featuring potatoes and red onions, emphasizing the use of steamed potatoes to achieve a soft, chewy texture.

## Detailed Analysis

The video details the creation of a vegetable-loaded potato pancake. The process begins by setting aside red onions, then peeling and steaming potatoes until cooked (steamed on high heat for 15 minutes). The cooked potatoes are mashed thoroughly until smooth, ensuring no lumps remain. Next, one egg and 200ml of clear water are added to the mashed potatoes and mixed. Four grams of yeast powder are dissolved into this mixture, followed by gradually adding 300 grams of all-purpose flour while mixing until a thick, sticky batter forms without any dry flour visible. This batter is covered with plastic wrap and allowed to proof until doubled in size, then mixed again to degas, and rested for another ten minutes. While the batter proofs, the preparation of vegetables occurs: the reserved red onion is diced, half a carrot is sliced thickly and then diced, and one green bell pepper is seeded and diced. These diced vegetables are added to the proofed batter along with one spoon of salt and pepper to taste, and a small amount of cooking oil is added to lock in moisture. Everything is mixed thoroughly to combine and further degas the batter. The mixture is then poured onto a preheated, lightly oiled electric griddle (set to low heat), spread evenly, topped with sesame seeds (black and white), and cooked for eight minutes with the lid closed. After cooking, the pancake is flipped or removed using a plate, revealing a golden, grilled surface. The final product is cut into wedges and shown to be crispy on the outside, very soft, chewy, and fragrant on the inside, highlighted by the strong flavors of onion and potato. The creator suggests making the batter the night before and refrigerating it for an even quicker morning preparation.

### Ingredient Preparation

- Set aside red onion
- Peel, steam potatoes for 15 minutes, then mash until smooth
- Dice red onion, carrot, and green pepper separately

### Batter Creation

- Mash steamed potatoes with 1 egg and 200ml water
- Add 4g yeast powder and mix until dissolved
- Gradually incorporate 300g all-purpose flour until a sticky batter forms without dry spots

### Proofing and Mixing

- Cover batter and let it proof until doubled in size (1:10)
- Degas the batter, cover, and rest for 10 more minutes
- Mix in diced vegetables (onion, carrot, pepper), salt, pepper, and cooking oil

### Cooking the Pancake

- Preheat electric griddle on low heat and brush with oil (2:20)
- Pour batter onto the griddle, spread evenly, and sprinkle with black and white sesame seeds
- Cook for 8 minutes with the lid closed (2:40)

### Final Result and Serving

- Check for doneness by pressing (no indentation remains)
- The final pancake is crispy on the exterior and soft/chewy inside
- Cut into wedges and serve, noting it is easy to digest and suitable for all ages

![Screenshot at 00:05: Peeling a raw potato using a vegetable peeler as the first step in preparing the base ingredient.](https://ss.rapidrecap.app/screens/rte7n_RRtmw/00-00-05.jpg)
![Screenshot at 00:18: The thinly sliced potatoes are placed on a steamer rack inside a pot, ready for steaming for 15 minutes on high heat.](https://ss.rapidrecap.app/screens/rte7n_RRtmw/00-00-18.jpg)
![Screenshot at 00:31: The steamed potatoes are mashed using a wooden pestle until they achieve a smooth, lump-free consistency.](https://ss.rapidrecap.app/screens/rte7n_RRtmw/00-00-31.jpg)
![Screenshot at 00:49: Four grams of yeast powder are added to the potato-egg-water mixture before incorporating the flour.](https://ss.rapidrecap.app/screens/rte7n_RRtmw/00-00-49.jpg)
![Screenshot at 02:49: The finished pancake is shown cooking on the electric griddle, displaying prominent grill marks and a topping of black and white sesame seeds.](https://ss.rapidrecap.app/screens/rte7n_RRtmw/00-02-49.jpg)