Pumpkin oatmeal
By VicentaLakin
The market is running out of fresh corn, every time it comes to buy a few ears, boils a pot to decompress it, and then leaves a few green corn for fast handbread, whether it's steam, branded or squeezed, which is delicious. The whole family likes to eat, always eat less, and today shares a fast-hand breakfast with corn and oatmeal, which are paired together to feed the children more, not only calcium, but also memory。
Recipe Recommendations
- salty fragrance
- melting
- ten minutes
- ordinary
Steps for Pumpkin oatmeal
1
Prepare the food, freshen up the corn, wipe out the corn sour with a wiping machine。
2
This corn has been running for a day. It's a little bit of muddy. Fresh corn is better to eat in time。
3
The eggs are evenly mixed, with appropriate water。
4
Add onion leaves to mix evenly。
5
Add a flat mix of flour and a flat mix of oatmeal。
6
Add pepper powder, salt evenly。
7
Three to five minutes of static, allowing oatmeal to fully absorb slurry and be easily branded。
8
The pan is filled with a proper amount of oil, a spoonful of spoons, a spoonful of bread, a little burning。
9
# Turn it upside down #。
10
Out of the pan. It was white corn, which was so yellow because of eggs, which were also farm-grown eggs, which increased the nutrient content of the breakfast cake not only by looking at appetite。