♪ Time eggcake breakfast cake ♪
By VicentaLakin
A time eggcake is an especially good choice for a baby's breakfast, with all kinds of time vegetables, with a little meat, and a little eggcake. I've made an egg cake, a spoon of flour and an egg, and if I want to do more, I'd like to do it on a scale. I like to eat a little bit smaller, so I've added a little more water, a little more starch, a little less water for an older relative, no more starch.
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- simple
Steps for ♪ Time eggcake breakfast cake ♪
1
Prepare raw materials: flour, duck eggs, carrots, spics, mushrooms, onions.
2
I made a piece of cake with a spoon. Pink
3
Add half a spoon of starch, because I've got more water and more starch to make the pie better and taste less.
4
A comparison of the previous spoon, not the big one. The flour is not so big. I don't know.
5
The mushrooms are cut off, the twirl and the carrots are laced, then made of salt. It's so that vegetables can get softer and lose water.
6
The pickle has made flour, added to the duck egg, the proper amount of wine, and I've added a spoon of water. ..and then just a little bit hot, because the vegetables already smell salt.
7
Vegetables dried up, then cut the last, and the mushrooms were so salted that I washed them with fresh water twice and dried them into the paste.
8
Bring all vegetables into the paste and mix them evenly
9
It doesn't take much to put oil in the pot, it'll just stick it on the side of the pot when it's turned. Pot.
10
The boiler changes the fire, and then the paste falls, and the pan turns and the cake opens up.
11
The pasta is basically condensed, then the cake is turned over, and then two yellows, depending on the cake
12
That's how it works.
13
It's finished.♪ Time eggcake breakfast cake ♪ Make Tips
A pancake made with a spoonful of flour, one egg, and a few vegetables is already quite hearty. If you prefer it less substantial, you can add a bit more flour. You can also add ingredients based on what you have at home, such as minced meat, onions, potatoes, or luffa—many options work well. Then there is the matter of texture; I prefer a softer consistency, so I add a little more water and a tiny bit of starch for better results. If you prefer it crispy and aromatic, I suggest using less water and frying it until it is more well-done. Just keep rotating it while frying to prevent it from burning.