Fried egg cake with Scallion

Fried egg cake with Scallion

Introduction:

"Cong Xiang omelets - a few cakes, plus a bowl of hot porridge, are comfortable and nutritious. A simple breakfast is more than just filling your stomach

Production steps:

Step 1: prepare the ingredients.

Step 2: add appropriate amount of cold water into flour to make thin flour paste; put eggs and pigeon eggs into a bowl and mix well; wash and dice shallots.

Step 3: heat the pan, brush a little oil on the bottom of the pan, pour in the flour paste, rotate the pan, and spread it into a uniform crust.

Step 4: dry the crust and pour in the eggs.

Step 5: turn over the egg and turn it.

Step 6: turn the crust over; pour in the batter, fry for a while, turn it over, and then pour in the egg.

Step 7: repeat this for four times, one layer of slurry and one layer of egg liquid, evenly spread the dough jacket egg layer by layer.

Step 8: add egg liquid for the last time, sprinkle with onion, add less oil, turn over and fry thoroughly.

Step 9: fry the cake until golden on both sides, then divide the cake into several small pieces with a spatula.

Materials required:

Flour: 120g

Egg: 1

Pigeon eggs: 2

Chives: 5

Oil: 1 teaspoon

Precautions: 1. Omelet should be fried slowly over low heat. 2. The egg liquid is slightly solidified and can be turned over. 3. Cover the batter and egg alternately and fry well.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: onion