The omelet is the staple food of the fastest hand in the breakfast. It takes about 5 minutes every morning to let the family have a hot breakfast, almost everyone will do it. My family will do it at least once a week. The egg cake is not only simple and fast, but also tastes very popular. Both the elderly and the children are particularly fond of eating. The ingredients to be made are eggs, flour and water. At the same time, according to the taste of the family, other ingredients can be used together to make different flavors of egg cakes, such as: sweet, salty, thick, thin and so on.
Prepare the required ingredients, wash the garlic and carrot separately.
Eggs are scattered into a large bowl and mixed with chopsticks or a manual egg beater to form a uniform egg liquid.
Add the prepared flour to the egg mixture
Use chopsticks or a manual egg beater to stir into a uniform batter. Add water to the mixture during the mixing process. The amount of water is adjusted according to the water absorption of the flour. If it is an ordinary egg, the amount of water should be reduced. The batter that is mixed with the chopsticks can be quickly dripped.
Add the right amount of salt and chopped green garlic and carrots and mix well with chopsticks.
The gas stove is on fire, and the pot is heated and brushed with a little cooking oil.
Pour a large spoonful of batter around the pot, pour it into the pan and turn it a few times quickly. Let the batter spread evenly into a thin and even round cake.
Fry until the surface is no wet batter, and like to eat some old egg cakes, you can turn over and continue to fry until the golden noodles on both sides. This time you need to make multi-layered egg cake rolls, just fry one side and you can cook the pan.
Roll up the omelet from one end to the other
Continue to pour a large spoonful of batter into the pot and use the same method to spread the thin and even egg cake.
When frying until there is no obvious wet batter on the surface, put the omelet just rolled up on top and roll from one end to the other
After serving in a pan, cut it with a knife and eat it. You can also eat ketchup or blueberry jam.
1. The batter for the egg cake needs to be mixed into a state of rapid dripping. The egg cake spread out by the dry batter is thicker, and the taste is not as thin as the batter. The bun is delicious. 2. The batter is poured into the pan quickly. Turn the pot, let the batter spread evenly. 3. Keep a small fire during the frying process. The fire is easy to fry. 4. Use the tool to choose a non-stick pan. The oil consumption is less. The egg cake will not stick in the pot.