Egg cake

Egg cake

Introduction:

"Omelette is usually fried in a pan or non stick pan. It's easy to paste with a large spoon. This recipe is about how to use a big spoon to fry a thin egg cake in a frying pan. "

Production steps:

Step 1: 200g flour, 2 eggs, pepper, salt, a little scallion, add water to mix. It can't be too dry. It's thinner and crispy outside.

Step 2: the pot does not put oil, not waterproof, after heating, small fire will be adjusted a spoonful of batter into the pot.

Step 3: immediately take the pot up, leave the fire, turn a few circles, and spread the cake.

Step 4: put the pot on the stove, keep the fire low, and then pour some oil along the edge of the pot.

Step 5: still turn the pan, let the oil from the edge of the cake into the bottom of the cake, and then you can see the cake puffing up little by little.

Step 6: gently shake, you can find that the cake can move away from the pot, and then turn it over directly.

Step 7: after turning over, add a little more oil, fry for more than half a minute, and you can get out of the pot. If there is a lot of oil left in the pot, you have to pour it out. If there is not much, you can continue to spread another one. General 200g flour can spread 5.

Materials required:

Flour: 200g

Eggs: 2

Scallion: a little

Pepper: half a teaspoon

Salt: 1 teaspoon

Oil: a little

Note: remember to pour the batter first, and then put the oil.

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: light