Egg cake with bean dregs
Introduction:
Production steps:
Step 1: all ingredients are ready
Step 2: dice the ham, cut the scallion into sections
Step 3: find a bigger bowl, put in the bean dregs, add the flour
Step 4: add water to mix evenly, slightly viscous, not too viscous, not too thin
Step 5: beat in the eggs and stir them [I just put one and I like to eat two eggs]
Step 6: add salt, chicken essence, chopped green onion and ham, stir well
Step 7: heat the pan and drain the oil, pour in a proper amount of semi-finished product, spread it out and don't move, fry for two minutes over medium low heat
Step 8: after the cake bottom solidifies, turn over 180 degrees [if not, turn over with a shovel]
Step 9: fry until golden on both sides, OK
Materials required:
Bean dregs: right amount
Flour: right amount
Egg: one
Ham: moderate
Chives: right amount
Salt: right amount
Chicken essence: appropriate amount
Note: when turning 180 degrees, you must pay attention to holding the handle of the pan, turning the whole cake over
Production difficulty: simple
Technology: decocting
Production time: 20 minutes
Taste: salty and fresh
Chinese PinYin : Dou Zha Ji Dan Bing
Egg cake with bean dregs
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