Egg cake

Egg cake

Introduction:

"Egg cake, millet porridge, Steamed Yam, walnut, this is today's breakfast. To eat well in the morning, staple food is particularly important. This egg cake (called paste collapse seed in the North) can be used at will. Zucchini, carrot, potato, white radish, onion, coriander, green garlic and so on can be used as a choice. This egg cake tastes soft and fragrant. It melts in the mouth. Garlic brings endless aftertaste. It's also very suitable for babies with incomplete teeth. It's a nutritious baby meal. "

Production steps:

Step 1: rub the zucchini and carrots, cut the green leaves of the garlic into pieces, and beat in the eggs.

Step 2: pour in the starch, flour and half of the salt, and keep stirring in the same direction.

Step 3: because of the salt, the vegetables will still release juice after mixing, and the batter will become thinner, so you can't mix the batter too early, sprinkle the remaining salt when you are ready to put it into the pot, and stir evenly.

Step 4: heat the non stick pan over high fire, pour oil and shake evenly. Turn down the heat, pour in the batter, spread it from the center to the outside with a shovel, and spread the shredded vegetables evenly. Turn to low heat and fry slowly.

Step 5: use a shovel to test the edge of the cake to see if a solid and complete crust is formed, and then quickly turn the pan over. Continue to fry for about three minutes, then out of the pot. Cut into small pieces and put them on the plate.

Materials required:

Flour: 100g

Eggs: 3

Zucchini: 1

Carrot: 1

Green garlic: 1 / 2

Starch: 20g

Salt: 1 teaspoon

Note: 1, grasp the heat, can not paste pot 2, garlic is the finishing touch, very important. Without it, it would be a very ordinary omelette.

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: Original