chive egg cake

1

Material drawings.

2

Pour the flour into a larger bowl, slowly add a little water, and stir well. (I don't weigh how many grams of water is added here. Add it in several times to avoid adding more. After stirring, the batter will be very thick and silky. Flour and water are easy to mix evenly)

3

Break in the eggs, add in 1 teaspoon of salt and 1 teaspoon of pepper, and stir well. (Because the flour in front has been mixed into batter, it is easy to mix here and there are absolutely no particles)

4

Add chopped chopped green onion and washed dried shrimp.

5

Stir well. (At this time, the batter is relatively thin. Lift the chopsticks and the batter flows down in a small line)

6

Preheat the non-stick pan a little, brush with a thin layer of oil, turn to medium to medium heat (I use 130 degrees), and pour in half the egg batter to smooth out. (Better not to move in the future)

7

After about 2 minutes, the bottom of the cake is ready. Gently shake the pan and the cake will leave the bottom of the pan.

8

Turn over and continue to fry the other side until done.

9

After the pot according to their own preferences to change the knife.

Poetic heart phrase: 1: The amount of powder is for reference, it doesn't matter how much it is. Don't make the egg paste too dry. Fry it thinly and make the cake soft and has a better taste. 2: Don't fry too much at a time, complete it in divided portions (I usually divide this amount into 2 times, or I can divide it into 3 times). If it is too thick, it will not be easy to fry, and there will be no thin aroma. 3: Don't move after putting in the pan, fry for about 2 minutes, gently shake the pan, and the cake will separate from the bottom of the pan by itself. Turn over at this time. If you don't have a non-stick pan, you can use an iron pan for frying in the same way. 4: Don't fire too hard when making pancakes, otherwise it will easily burn.