What to eat in the morning? Generally speaking: it is better to have a good morning, be full at noon, and eat less at dinner. Good: Because it seems that my appetite is always low in the morning, and I still need nutrition all morning. Therefore, breakfast nutrition should be reasonable and sufficient, and the amount should not be large.
I woke up this morning, finished morning exercise, practiced cards online, logged in to Taobao to collect gold coins, and then went to the white society to check in. I haven't played "Romantic Manor" for several days, so I should go up and collect my salary; who knew that "Romantic Manor" couldn't log in! I'm done. Make breakfast. When you enter the kitchen, you "search" it. There is a little bit of parsley. When you remove the leaves, you will find a little bit of parsley, and there will be a little bit of leaves. How to do it well? Use my stupid brain: Pleasant Goat starts to turn, turn, turn... Ding! The light bulb is on: there is a way! Make a soft egg cake for all ages
egg cookies
By WillowHoppe
Recipe Recommendations
- eggs appropriate amount
- dumpling flour 80 grams
- buckwheat flour 30 grams
Steps for egg cookies
1
Appropriate amount of small parsley leaves. Actually, I only have so little left.
2
Appropriate amount of small parsley stems. Just a little bit of parsley, and use the leaves and stems separately.
3
Buckwheat flour, dumpling flour, eggs. Buckwheat flour is bought in the supermarket. Dumpling powder is because I only have dumpling powder. I buy a 2.5-kilogram bag of dumpling powder every Spring Festival and I can eat it all in a year. Eggs were also bought before the Spring Festival to eat during the Spring Festival. This is the fifth egg out of 6 eggs, and there is one that I don't know when it will be my turn to eat it.
4
Cut the parsley leaves and sprinkle with a little sesame seeds. Hehe, the fragrant sesame seeds are left over from snacks, so they can just put them in.
5
Add dumpling flour, buckwheat flour, and eggs and beat them in; add a little bit of salt, a little bit to enhance the flavor. If you want to eat fermented ones, you can add a little baking powder. It's very delicious.
6
Stir until paste. The thin consistency of the paste is more important. If it is thin, it will not be easy to cook. If it is thick, it will be burnt if it cannot be pushed open, and it may even get stale.
7
Pan (not a red wolf pan!) Heat it up, switch to medium to medium heat, and put a few drops of oil. The oil will run away when the oil is hot. Let the oil run evenly, pour in the appropriate amount of paste, and slowly push the paste with the back of a hand shovel to fill the pot. This pan of mine has a 25-cm rim.
8
Seeing that the paste had completely changed color and there was no thin paste, turn the cake over and brown the other side, while gently pressing the edge of the cake with a hand shovel to make the heat even.
9
This was the last one. It was not much burnt. I spread it out into a rectangle, like a newly bought small dish. I think it's fun.
10
It's this rectangular dish. The small soft cake is finished, but I can't bear to cut the rectangular one. Roll it up and sleep on the side. Doesn't it seem like it's finished yet? Yeah, you can't eat soft cakes dry. Give me a bowl of lazy porridge to cooperate.
11
Just this little bit of parsley stems, chop them up, and cut them into small grains.
12
Haha! This is how the preserved eggs are chopped. First cut it into a large piece, turn it and cut it for the second time to form a strip; then turn it and cut it for the third time, and it will be shredded.
13
Add a bowl of water to the pan, cook preserved eggs and parsley first, for 5 minutes! Okay, sprinkle in the oatmeal, cook for 2 minutes, add a little salt, and you're done. Parcelain-preserved egg oatmeal is out of the pot, let's eat.
14
I made this with yogurt, yogurt cookies. With baking powder added, it tastes very fragrant.
15
This is a small soft cake made of cabbage leaves left over from cooking.egg cookies Make Tips
I made this casually with the leftover vegetables. Friends can use all kinds of fresh vegetables: carrots, white radishes, onions, Shanghai greens, zucchini, tomatoes, etc., you can make anything with you. Sometimes you add a mushroom and cut it into pieces. For example, you add shredded mushrooms to dishes such as radishes, onions, and cabbage, and the taste will be very prominent. Tomatoes cannot be cooked with mushrooms! Mushrooms are rich in biochemical substances. Eating together with tomatoes containing carotenoids will destroy the carotenoids contained in tomatoes and reduce their nutritional value.