Chive omelet - a quick and better way to mix eggs and flour(xiang cong ji dan bing yong ge xiao ji qiao geng hao geng kuai de hun he ji dan yu mian fen )

Chive omelet - a quick and better way to mix eggs and flour

Introduction:

"Eat well in the morning; eat full at noon; eat less at night" is just like a mantra, many people can say it casually. My friends are no exception. Although the truth is clear, there are still many people who seldom care about breakfast. I always feel like I don't have enough time. In fact, it doesn't take much time to make breakfast. In the final analysis, I don't think I pay enough attention to it. There are many things suitable for breakfast, such as a cup of milk, a cup of soybean milk, a cup of oats, a cup of fruit juice, etc., with steamed bread, steamed buns, bread, toast, cake, or all kinds of egg cakes, plus some seasonal fruits and vegetables. It's simple, but it's nutritious. This breakfast, I cooked a cup of milk corn paste, and then fried a cake, with apples, a total of more than 10 minutes. This scallion egg cake is very simple to make, but it tastes good for a long time. It's one of my breakfast cakes. In my omelette column, a friend once left me a message saying that eggs and flour are not easy to mix well. I usually beat them with a manual beater, but it's not difficult to beat them. If I use chopsticks, it's slower to stir them. Here I share a little trick, you can make all kinds of egg cakes when eggs and flour easily mix well, no particles

Production steps:

Step 1: material drawing.

Step 2: pour the flour into a large bowl, slowly add a little water and stir well. (I don't know how many grams of water I'll add here. I'll add it in several times so as not to add too much. The batter is very thick after mixing. Flour is easy to mix with water

Step 3: knock in the eggs, add 1 teaspoon of salt and 1 teaspoon of pepper, stir well. (because the front flour has been mixed into batter, it's easy to mix here, absolutely no particles)

Step 4: add chopped scallions and washed shrimps.

Step 5: mix well. (at this time, the batter is relatively thin. Lift the chopsticks and the batter will flow down in a small line.)

Step 6: preheat the nonstick pan, brush with a thin layer of oil, turn to low heat (I use 130 degrees), pour in half of the egg batter and smooth. (don't move after pouring)

Step 7: about 2 minutes later, the bottom of the cake is cooked. At this time, gently shake the pan, and the cake will leave the bottom of the pan.

Step 8: turn over and cook the other side.

Step 9: change the knife according to your own preference.

Materials required:

Eggs: 2

Ordinary flour: 80g

Chives: right amount

Shrimp: right amount

Salt: 1 teaspoon

Pepper: 1 / 2 teaspoon

Note: heart phrase: 1: the amount of powder for reference, how much does not matter. Don't make the egg paste too dry. If it's a little thinner, the cake will be softer and taste better. 2: Don't fry too much at a time, finish it in several times (I usually divide it into two times, or three times). It's too thick to fry, and it doesn't have thin fragrance. 3: Don't move after cooking, fry for about 2 minutes, gently shake the pan, the cake will come off the bottom of the pan, then turn over. If there is no non stick pot, use the same method to operate the frying pan. 4: Don't make pancakes too hot, or they will burn easily.

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: onion

Chinese PinYin : Xiang Cong Ji Dan Bing Yong Ge Xiao Ji Qiao Geng Hao Geng Kuai De Hun He Ji Dan Yu Mian Fen