Egg cake with shredded carrot

Egg cake with shredded carrot

Introduction:

"I'm tired of eating breakfast outside every day, and there are more ingredients for breakfast outside. Sometimes I do it by myself to protect our health..."

Production steps:

Step 1: cut a carrot into shreds, cut the fresh pork into small pieces, and cut the garlic into small pieces.

Step 2: two eggs, into a bowl, fully dispersed, add the right amount of flour and flour. Add water, stir and place evenly.

Step 3: put shredded carrots, diced meat and minced garlic into a bowl, add appropriate amount of salt and a small amount of sugar, and stir well.

Step 4: don't stick to the pot, wipe it clean, and pour in proper amount of vegetable oil. Bring to a low heat.

Step 5: gently scoop the bottom of the pot with a spoon, move a little faster, and evenly pack the egg material to cover the bottom of the pot. Turn the fire up a little.

Step 6: when the bottom is fried to golden, I'm ready to turn over. I didn't turn it well. Hee hee, I only turn it half, and then I fry it like this. If I turn it all the time, it will break the cake, I'll fry it on one side, and the taste will be more tender.

Step 7: into the plate, only fry one side of the cake, to use low fire slow fry, otherwise it will not be cooked inside, and the outside scorched.

Materials required:

Carrot: one

Fresh pork: 150g

Eggs: 2

Flour: right amount

Raw powder: appropriate amount

Garlic: 2

Salt: right amount

Sugar: right amount

Oil: right amount

Note: 1. Cut the shredded carrot as thin as possible, otherwise it will not taste delicate and big everywhere; 2. You can also fry it on both sides, but the taste may not be as good as that on one side, but the fire on one side must be warm to ensure that the cake is not raw;

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: sweet and sour