Shepherd's purse egg cake(qi cai dan bing )

Shepherd's purse egg cake

Introduction:

"Spring is always short and the weather is getting hot. This is the shepherd's purse that the whole family picked together in early spring. I picked a lot of them at that time, so I boiled them and put them in the cold storage. Now they can make cakes. You can take it as breakfast or snack when you go out to play

Production steps:

Step 1: wash shepherd's purse with cold water to thaw.

Step 2: mince shepherd's purse.

Step 3: put it in a large container.

Step 4: add two spoonfuls of flour in turn.

Step 5: beat in an egg.

Step 6: add half a teaspoon of salt.

Step 7: put in half a bowl of water.

Step 8: stir into a paste and set aside.

Step 9: heat the pan with a small amount of oil and pour in the batter.

Step 10: fry it slowly over low heat.

Step 11: fry the other side until golden.

Materials required:

Flour: right amount

Shepherd's purse: right amount

Eggs: right amount

Water: moderate

Proper amount of oil

Salt: right amount

Note: 1. Cake can be dipped with tomato sauce and strawberry jam. 2. Shepherd's purse must be blanched, put into the fresh-keeping bag, and then put into the cold storage, you can eat with you, taste unchanged, color unchanged! At the same time, it can keep the taste of spring, hehe.

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: Original

Chinese PinYin : Qi Cai Dan Bing