Garlic carrot eggcake

Eggcakes are the fastest staple food in breakfast, and it takes about five minutes each morning for families to eat hot breakfast, almost everyone does. On average, my family does it at least once a week, and eggcakes are not only simple and fast, but also popular, both for the elderly and for children. The food needed is eggs, flour and fresh water, which can also be made from family tastes with other foods, such as sweet, salty, thick, thin, etc。

Recipe Recommendations

Earth eggs of 3
flour 80g
qingshui 80g
green garlic 3 pieces
carrots 1/3 root
salt a little
edible oil few drops

salty and fresh
fried
ten minutes
simple

Steps for Garlic carrot eggcake

Prepare the food, garlic and carrots, respectively。

The eggs are packed into a large bowl and mixed with chopsticks or hand-plugs into a flat egg fluid。

Add ready flour to the egg fluid。

The amount of water is adjusted according to the water intake of flour, and the quantity of water is reduced in the case of ordinary eggs. It's the best thing to do with a good paste。

Add a proper amount of salt and shredded garlic and carrots and mix them evenly with chopsticks。

The gas stoves opened fire and the boiler was hot and brushed with a little edible oil。

A large spoon paste pours around the pan, and then goes up a few times with a hand-held pan, so that the paste is evenly distributed into the pot as a thin, even ton of tortilla。

Frying up to the surface unwetted and eating older eggcakes can turn over and continue to fry up to the two sides of the pot, this time making a multi-layered eggcake burrito and making a single-sided frying pot。

Scrolled eggscakes from one end to the other。

It continues to pour a large spoonful of paste into the pot, and in the same way it spreads into a thin and even eggcake。

When the surface is free of obvious wet paste, the just rolled eggcake is stacked on it, from one end to the other。

They can also be eaten with ketchup or blueberries。