Onion fragrance omelet
By VicentaLakin
Eggcakes are one of the things I've always liked to eat, sometimes at supermarkets, sometimes at breakfast stands, and breakfast with a glass of soy sauce. Everything you like to eat outside the main fabric of flour, eggs and ham can be added to the material to make a very different taste. Tasty and healthy, the recipe below is a piece of material, you can add if you like。
Recipe Recommendations
- flour 30 grams
- corn starch 5 grams
- eggs one
- onion a little
- water 50 grams
- ham a little
- salt a little
- chicken essence a little
- corn oil a little
- salty and fresh
- fried
- half an hour
- simple
Steps for Onion fragrance omelet
1
Flour, water, starch, salt, corn oil and chickens are mixed, evenly mixed, for about 15 minutes. Once the egg paste's ready, it'll still be able to get thicker。
2
Onions are cut and eggs are added, chopsticks are dispersed and ham cuttin is replaced。
3
A thin oil is painted on the base of the pan, which is boiled into a paste, and then put into the skin。
4
When the skin is solidified, the eggs and ham are broken, operating like pancakes, and the egg fluid is covered evenly with a pot shovel。
5
When the egg fluid is about to be condensed, it must be convulsed before it is fully condensed, so that it can form。
6
When you roll up a little fire, you'll have it on the omelet, you'll have it out, you'll have it cut off。