Egg and Lotus Root Cake(ji dan ou bing )

Egg and Lotus Root Cake

Introduction:

"Autumn and winter is a good time to eat lotus root. We don't make less fried and stewed lotus root cakes. Let's fry them for the first time. Oh, it's delicious. It's not my boast. It's really delicious. To tell you the truth, it's the best one I've ever made. Xiao Yangguang and I just haven't had a good time. In my words, you are so delicious Yes, there are so few delicious food. How can I enjoy it. Sunshine doesn't recommend anything, but this cake is strongly recommended by sunshine. "

Production steps:

Step 1: get the materials ready.

Step 2: peel and dice the lotus root, break the eggs and dice the scallion.

Step 3: stir the diced lotus root into lotus root paste with a blender.

Step 4: add a small amount of salt into the lotus root paste, egg liquid, flour and onion, and stir well.

Step 5: heat a small amount of oil in a pan and spoon the paste into the pan.

Step 6: fry on one side until it's yellow and turn over.

Materials required:

Dried lotus root: 300g

Eggs: 2

Flour: 25g

Scallion: right amount

Edible oil: right amount

Salt: right amount

Note: 1, do not make this lotus cake flour too much, because lotus root and egg itself have viscosity, more flour will affect the taste. 2. It doesn't need too much oil to fry this cake. On the contrary, it's like the fried cake is not soft and delicious. 3. This cake is made with eggs, so don't put MSG.

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: onion

Chinese PinYin : Ji Dan Ou Bing