Egg cake with Scallion sausage(cong xiang la chang ji dan bing )

Egg cake with Scallion sausage

Introduction:

"I haven't eaten omelette for a long time. Whenever I think of the soft and crispy golden omelette, I'm greedy ~ ~ after all, the current accommodation doesn't allow me to make food that will produce a lot of fumes. Fortunately, our boss is more open-minded and doesn't object to us tossing around in the office, so it's not convenient to make egg cakes in the dormitory, so go to the office to make them, ha ha ~ ~ "

Production steps:

Step 1: Ingredients: sausage, egg, onion, flour.

Step 2: chop the sausage and onion separately.

Step 3: knock in the egg in the bowl.

Step 4: mix the eggs well.

Step 5: add flour, onion and salt.

Step 6: add a little more water and stir again.

Step 7: put the bacon into the pot and fry it slightly. There is no need to put oil in the pot.

Step 8: when the bacon is oily, pour it into the egg paste.

Step 9: put a little oil in the pot and pour the egg paste into the pot.

Step 10: low heat, fry both sides yellow.

Step 11: take out the pot, cut into pieces and put on the plate.

Materials required:

Sausage: Half Root

Egg: 1

Flour: two

Scallion: right amount

Salt: right amount

Precautions: 1. The sausage itself is salty, so the amount of salt must be controlled. 2. When frying the sausage, use a small fire, otherwise the sausage is easy to paste. 3. The amount of water in the egg paste completely depends on personal preference, less water will gluten, more water will be soft, but not too much

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: light

Chinese PinYin : Cong Xiang La Chang Ji Dan Bing