Sauce and vegetable eggcake
By VicentaLakin
I can't remember anyone who said they'd have eggcakes for breakfast without knowing what to eat. Because there's no oil, it's healthier
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- simple
Steps for Sauce and vegetable eggcake
1
Pillage, cucumbers, carrots, slices, as required
2
Four spoons of flour with a proper amount of clean water are modulated into paste, and a little salt is modulated after half an hour of static temperature。
3
The paste goes down to the bottom of the pan and the fire starts。
4
When the face is a little condensed, it hits an egg。
5
With a spoon, the eggs spread out with light pressure. (Loughing, no use for bamboo)。
6
Go on little fire。
7
On the side of the fried eggs when the pasta doesn't stick。
8
Put the beef sauce on。
9
Put the vegetables on。
10
Roll it up, keep it on fire. Get the pot。
11
Two cakes on the volume. The rest of the vegetable dishes. A little tuna, a little ketchup。
12
POSS。
13
You want someSauce and vegetable eggcake Make Tips
1. Flour is four spoons of two cakes. Spoon with a map and a Western spoon. It's always good to see the thickness of the face. 2. Little fire, no fire. 3. The temperature of the room is set at half an hour after paste has been fixed and the heat can shorten the time. I'm making good morning pancakes. The room's not too hot, the pasta is not too fermented. If it ferments, there's a little bit of acid. 4. The sauce can be used for favorites, mushrooms, whatever。