Frozen eggcake
By VicentaLakin
Summer breakfast is about to be good, with a scrumptious mushroom-fruit, a classic match since ancient times, and you can't make pancakes, mushrooms and oils and eggs and flour, simple foods with a few sauces, and a vegetable pancakes with a new styrofoam for a few minutes, better than my daily soybean tofu, and you have to try this mushroom-cooked pancakes。
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- simple
Steps for Frozen eggcake
1
When the mushrooms are cleaned, their hair bubbles early, and their water is not spilled。
2
The mushrooms are taken out and cut。
3
Clean it up. It's in the open water, it's hot, it's dry and it's cut。
4
Oilseeds, mushrooms, eggs, garlic paste, salt in small basins。
5
Add half a bowl of flour to the basin, pour in a proper amount of clean water, and mix it with water, so that it can flow。
6
New Stifler's iron pan is hot and brushed on the bottom with a little oil。
7
One spoon, flat, or turn the pot so that the face is rounded, the surface boiled to condensate and the face turned to the other side。
8
Put the second side to the yellow side and you can get out。
9
It smells like mushrooms and squirts。