大虾不要炒着吃了，加一把韭菜，不煮不蒸也不炸，上桌瞬间被抢光！

Quick Overview

The video demonstrates how to make a soft and chewy shrimp and chive pancake by combining flour, glutinous rice flour, yeast, eggs, and seasonings, mixing them into a batter, letting it ferment, pouring it onto a hot, oiled griddle with shrimp and chives, topping with an egg wash, cooking, and garnishing with diced peppers and sesame seeds.

Key Points: The pancake batter recipe requires 200g flour, 100g glutinous rice flour, 3g yeast, 2 eggs, salt, pepper, and 15g cooking oil, with the glutinous rice flour ensuring a soft and chewy texture that does not harden when cold. The preparation involves cleaning the shrimp (removing the head and vein) and chopping the chives and bell peppers (red and green) into small pieces. The dry ingredients (flour, glutinous rice flour, yeast) are mixed, followed by the addition of 2 eggs and 260ml of water, stirred until a smooth batter forms without dry flour. The batter is covered and allowed to ferment for half an hour, resulting in a bubbly consistency. The batter is poured onto a preheated, oiled griddle, topped with chopped chives and whole shrimp, and cooked for three minutes in pancake mode. After the initial cook, a whisked egg is brushed evenly over the top, and the pancake is covered and cooked for another three minutes until the egg sets. The finished pancake is garnished with diced red and green peppers and black sesame seeds, then cut into wedges for serving.

Context: This video is a cooking tutorial presented by a creator named Xiao Yun (小颖美食) demonstrating a recipe for a savory pancake featuring shrimp and chives. The process focuses on creating a dough/batter that results in a particularly soft and slightly chewy texture, achieved by incorporating glutinous rice flour and yeast for fermentation.

Detailed Analysis

The tutorial begins by preparing the main ingredients: cleaning and de-veining shrimp, and chopping chives and red/green bell peppers. For the batter, the cook mixes 200g flour, 100g glutinous rice flour (essential for the soft, non-hardening texture), 3g instant yeast, 2 eggs, salt, and cooking wine. Water (260ml) is gradually added while stirring until a smooth, flowing batter is achieved, which is then covered and left to ferment for 30 minutes, developing bubbles. The cooking process starts by heating oil in a griddle, pouring the batter, and arranging the chopped chives and whole peeled shrimp on top. This is cooked for three minutes using a 'pancake mode.' Next, a separate egg is whisked and brushed over the cooked surface, and the pancake is covered and cooked for another three minutes until the egg layer sets. Finally, the pancake is garnished with diced red and green peppers and toasted black sesame seeds. The final product is cut into wedges, revealing a light, fluffy interior containing whole shrimp and chives. The texture is noted as soft, chewy, and easy to digest due to the fermentation and the inclusion of glutinous rice flour.