Eggcake
By VicentaLakin
If there is nothing left to store at home, and if you don't want to go outside for breakfast, you can share a quick breakfast with us today. It will take only 10 minutes to fix your family's breakfast, and the children love it。
Recipe Recommendations
- flour half a bowl
- eggs of 3
- salt appropriate amount
- black sesame 10g
- vegetable oil 8g
Steps for Eggcake
1
The starch is placed in a larger bowl, with a proper amount of water, a proper amount of salt, evenly mixed in one direction, and water is slightly more used than sour milk concentrations。
2
New Stygian pot preheats early, drops a few drops of vegetable oil, wipes it evenly with brushes, and then puts the mixed face in the pot with spoons。
3
It then rotates the face along the centre for a week with a scratchboard and spreads it evenly into a thin layer。
4
Into an egg。
5
Spread the eggs with a spoon on the back and then spread some black sesame evenly。
6
Ten seconds of fire on the top of the pan, the base is condensed, the condensed bulge in the middle of the pie skin is turned over and the other side continues to be branded for about 10 seconds。
7
The skin is thin and ripe, and can be painted on the back of an eggcake with a soybea or chili sauce and then rolled up for consumption。
8
Of course, there's something in the middle that tastes better, like potato silk, pepper sauce, and all these without soup。
9
Eggcakes are thin and soft, soft and resilient, and they eat very well。