A mouthful of milk flavored scallion cake(yi kou yi ge nai xiang cong hua bing )

A mouthful of milk flavored scallion cake

Introduction:

"When I was a child, I was always very happy to make egg cakes. I used flour and eggs with scallion and batter. After the iron pot was heated, I used spoons to slide the batter along the edge of the pot into the pot. Because the hot cake was thin, it was cooked in an instant. Grandma called this kind of cake" pot culiu "quite appropriate. Light onion oil flavor, salty taste, soft waxy, delicious! Now we don't need that kind of big iron pot. Although the process of making egg cakes is less fun, we can't be sorry for our stomach! So, if there is no big pot, I use small pot; if there is no big cake, I make small cake. "

Production steps:

Step 1: chop the scallions, and beat the eggs into the flour

Step 2: add milk and stir to make a thin paste. Add a few drops of sesame oil, salt and pepper

Step 3: pour a small amount of oil into the pot, gently shake the pot to make the oil cover the bottom of the pot. When the oil is 60% hot, turn down the heat and spoon the flour into the pot with a small soup spoon

Step 4: when one side is slightly yellow, turn over the other side with chopsticks. Both sides are fried, basically cooked, next to prepare a plate, will be cooked out, and then continue to add new batter

Step 5: attractive milk flavor scallion cake, a mouthful, delicious and nutritious

Materials required:

Medium gluten flour: 200g

Egg: 1

Scallion: right amount

Milk: 1 box

Salt: right amount

Sesame oil: appropriate amount

Note: 1, the proportion of eggs and flour is not fixed, self-control, flour is at least five times the egg, because more eggs, dough will not shape, taste is not good. 2. If you have trouble with small cakes, you can also use a large spoon to pour more batter into the pot at a time, and then shake the pot to spread the batter, fry it well on one side, and turn it over carefully. It's not bad to cut it into sectors like a pizza. 3. If it's more convenient, change the milk into water, then there will be no milk fragrance, and the fragrance of scallion is also good.

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Yi Kou Yi Ge Nai Xiang Cong Hua Bing