Egg pancakes
By VicentaLakin
Today, this egg pancakes is one of the ones I ate from childhood to childhood, used to be a soft, delicious egg pancakes made by my mother, and had not been used to early pancakes since I arrived in the north. So I started trying to make my own egg pancakes, and then I realized it wasn't as hard as I thought, as long as it was easy to handle the fire. And egg pancakes are a very time-saving meal, more suitable for early mornings when they're less abundant. Food is also very common. Eggs and flour are common food items at home, with a little onions, and a very common mix of food can easily make delicious egg pancakes. Not only is it delicious and nutritious, but it can be done in 10 minutes。
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- simple
Steps for Egg pancakes
1
first of all, we have to be prepared for the food that we need to make the "egg pancake": three eggs of the right size, 200g flour, 5g starch, 30g onions, 250ml drinking water。
2
First, the onions are washed and cut into onions, and the more they are cut, the less easy it is to break a thinner egg pancakes。
3
flour 200g and starch 5g are poured into the food basket, with a drinking water of 250 ml, evenly mixed with chopsticks。
4
The three eggs are added to the smouldered paste, with chopsticks to stir the eggs up to full integration with the omelet and the egg fluid, and the last one is mixed with the paste to evenly flat. A well-modified egg paste is mobile and cannot be too sticky to spread. Remember to mix the pasta before adding eggs, and not to mix the egg fluid with flour and starch, which is very difficult not only to mix evenly, but also to get sick。
5
the cut onion flowers are added to the mixed egg paste and transferred to salt 2g, evenly mixed。
6
Burning from the bottom of the pan until the palm is warmed and a thin layer of oil is smoothed with a silica brush. The oil is used to make the eggcakes difficult to turn over, but not too much, or the pancakes will bubble and affect beauty。
7
When you turn the fire, you put the eggs in the pan with a spoon, and you shake the pan with the face. On the bottom of the pot, the whole pan is spread evenly and then returned to the stove with a little fire。
8
When the eggs are condensed into a little bubble, a soft shake of the bottom pan shows that the cake can shake, and with shovels the face up from the edge。
9
If you're two-faced yellow, you can get out of the pan. Pie rolls up and boards up. Freshly cooked eggcakes are soft and elastic and not easily broken. With a bowl of porridge or a glass of milk and some fruit and nuts, it's a very nutritious breakfast。Egg pancakes Make Tips
1. Remember to mix water with flour and then join eggs, and not mix eggs with flour, which is difficult to break apart and can produce many little bumps. The pasta is not too dense, and if it is too dense, mobility is poor, it is not easy to spread, and the cake is thicker, affecting the softness and taste of pancakes. 3. A small fire is slowly made, bearing in mind that it cannot catch fire or fire, because the condensed face of an egg at too high a temperature will make a difference in the shape and thickness of an egg pancakes. 4 - The vegetables in the egg pancakes are irregular, the onions can be replaced with cucumbers, cucumbers, carrots, etc., and can be matched at will。