Multigrain egg roll

By MandyMiller

Multigrain egg roll
I got up at five o'clock this morning. Because I hadn't completed a plan from yesterday, I got up this morning and worked on an early shift.

At night, there was a heavy rain and the window was not closed. She might have suffered a little cold and couldn't get out of bed.

At six o'clock, I said,"Baby, get up and make me something to eat? Are there any steamed buns? You can also break steamed buns."

She responded in confusion: "No, I'm done already."

She turned around again and fell asleep again.
Looking at the kitchen again, she had brewed soybeans and might be preparing to make rice-flavored soy milk.

I'll work hard and make a pancake for my wife.

As soon as I moved in the kitchen, she heard it and stumbled into the kitchen. Her face was full of tiredness. She hugged my waist from behind, her face pressed against her back, and said sweetly: "I'm so sorry to ask you to make breakfast. I was wrong. It was my laziness that gave you a chance to exercise. It seems that you should really thank me." Probably not even open his eyes.

Look at that, and let me thank her.

Maybe she was really embarrassed, so she quickly washed her face, made rice-flavored soy milk, mixed it with a cucumber, and then heated up the corn cooked last night.

The rain is still pattering outside, but the house is full of warmth.

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Steps for Multigrain egg roll

  • Make  step 0
    1
    Flour: Sift through a sieve into a small bowl, with a little more white flour. After sifting, the cornmeal becomes finer and tastes better.
  • Make  step 1
    2
    Add water and mix to form a batter, add 1 egg and 1 spoonful of salt, and stir well.
  • Make  step 2
    3
    Whisk one egg well.
  • Make  step 3
    4
    Heat the pan slightly, add a little oil, scoop a spoonful of batter, and spread evenly.
  • Make  step 4
    5
    When the batter is dry, pour in the egg liquid and spread evenly.
  • Make  step 5
    6
    Roll quickly from one side and fry until done.
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