Carrot eggcake
By VicentaLakin
Simple, fast-handed egg noodles, with carrots, can also work. Get up early and make a few。
Recipe Recommendations
Steps for Carrot eggcake
1
Get the materials ready
2
Eggs go into the pot and add a proper amount of salt to the taste
3
After disassembly, add flour to the amount of flour, and add the appropriate amount. Clean water
4
The bumps can be pacified with chopsticks, and the remaining small particles can run over the back of the spoon
5
Carrot wiped it in silk, cut it down a few times
6
The carrots go into the egg paste, and they flow down smoothly with a spoon
7
The pancakes are electrified, heated with a chassis, brushed with a brush and poured half the egg paste into the chassis, as thin as possible
8
While the egg fluid is not fully condensed, use a wooden shovel to help roll the cake from one end to the other
9
Rolled pies at the end of the cake
10
Put the rest of the egg paste on the chalk. Internal
11
When the surface is not condensed, move the egg rolls to this side of the beginning and roll the cakes to the other side
12
A complete eggcake is ready, rolling on the cake a few times, making the interior fully mature
13
Slice and eat
14
You can also get salad juice and soy sauce
15
It's deliciousCarrot eggcake Make Tips
You can use more or less flour, so adjust the amount of water accordingly. Since it needs to be rolled up, the egg batter shouldn't be too thick; otherwise, it won't roll easily and will just remain flat like a pancake. The best consistency is when the batter flows smoothly off a spoon. Make sure to roll it up while the surface is not completely set, which helps it stick together well. Don't worry about the inside being undercooked; roll the finished egg roll in the pan a few more times to ensure even heating, and it will be cooked through completely.