Colorful crispy cakes

Recipe Recommendations

• millet flour 2 tablespoons
• flour 2 tablespoons
• eggs one
• milk appropriate amount
• fungus appropriate amount
• ham appropriate amount
• carrots appropriate amount
• yuancong appropriate amount
• dried tofu appropriate amount
• green pepper appropriate amount
• Jiang appropriate amount

• salty and sweet
• fried
• half an hour
• ordinary

Steps for Colorful crispy cakes

1

Mix the flour, beat in the eggs and mix well with milk to form a thin batter. Add a few drops of sesame oil and let sit.

2

Beat in the eggs and mix well with milk to form a thin batter. Add a few drops of sesame oil and let sit.

3

Cut the five-color vegetables and meat (or ham) into cubes, chop the ginger, heat the pan and add oil, add the ginger and stir fry until fragrant, add the ham or meat, stir fry until color, add carrots and stir fry until done, add other vegetable cubes, add salt and sugar, stir fry until done, pour in a little water and starch. Add a few drops of sesame oil before taking out of the pan.

4

Heat the pan until it is seventy to eighty percent hot, and wipe with kitchen oil-absorbing paper dipped in sesame oil. Pour in a large spoonful of batter, pick up the pan and turn it to cover the bottom of the pan. Pan-fry over low heat and change color. After the other side also changes color, you can take out of the pan if you want to eat soft; if you want to eat crispy, you can heat it slightly before taking out of the pan.

5

Spread the filling evenly on the cake crust, roll it up, cut it off, and then add corn flour porridge to a nutritious and fragrant breakfast.

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