Eggcake rolls
By VicentaLakin
Mimi's cake, which is called pancakes in our local area today, is one of the main foods, because of the relative use of oil, and it's an improvement in life when we're little. It's not the same now, but it's too much fat to eat more often, even with the same food and as little oil as possible. In order to experience the Gingler sauce, the dishes in today's rolls don't have any other spices, but they can be cold or scoffed and curled up and make a nice breakfast with a glass of milk
Recipe Recommendations
- flour appropriate amount
- water appropriate amount
- eggs appropriate amount
- white radish appropriate amount
- carrots appropriate amount
- green onions appropriate amount
- Jingele sauce appropriate amount
- salt appropriate amount
Steps for Eggcake rolls
1
Material maps。
2
A proper amount of water is added to the flour, which is mixed with a tangle of yogurt-like paste, with a little bit of salt in the paste, and the eggs are poured into the paste and evenly mixed。
3
Robb Chase。
4
Onions are cut。
5
Take a pot of water, and add a proper amount of oil and salt to the water, and pour it into the cut radish。
6
The good-water radish pulls out the water。
7
The pan is boiled with thin oil, which is not enough, and can be painted with a brush。
8
Pour a large spoon of paste, turn the pot, and lay it down. Little fire to heat。
9
The pasta will take shape soon。
10
Turn the pie over with a pot shovel. At this point, it turns into a little fire or a little fire。
11
Squeeze the appropriate Ginger sauce on the cake。
12
I'm gonna use a brush to level the sauce
13
Put on the good veggies and onions。
14
Squeeze the proper Ginger。
15
A little bit with chopsticks。
16
With pot shovels, roll up the pie. In the last six steps, if it feels unworkable, the pie can be cooked and rolled out。Eggcake rolls Make Tips
Tips:
1. When making this kind of pancakes, the concentration of the batter is relatively critical. The cake is too thin and too thin. It is too thick and it is not easy to smooth on the bottom of the pan. It is almost like yogurt.
2. Don't put too much oil in the pancakes. Just a thin layer will do. Too much oil will affect the batter to make a cake.
3. Use medium and small fires throughout the entire process.
4. The pancake rolls made in this way taste light and are a good bowel clearing food. The unique taste of Jingele sauce is also perfectly reflected.
1. When making this kind of pancakes, the concentration of the batter is relatively critical. The cake is too thin and too thin. It is too thick and it is not easy to smooth on the bottom of the pan. It is almost like yogurt.
2. Don't put too much oil in the pancakes. Just a thin layer will do. Too much oil will affect the batter to make a cake.
3. Use medium and small fires throughout the entire process.
4. The pancake rolls made in this way taste light and are a good bowel clearing food. The unique taste of Jingele sauce is also perfectly reflected.