Egg and scallion cake, how to make it delicious? Skillfully, when mixing dough, you should boil the soup with boiling water, but not too soft, then stick it with the dough and add oil and salt. After the stick is made, put the oil in the pot, heat it, put the cake in the pot, and start eating when it is cooked. Very simple! However, everyone has different production methods. It can be said that sometimes the amount of materials will affect its taste. Nowadays, onion cake is a more formal practice. Scallion cakes made from different doughs have different tastes and characteristics.
Here's what I did: Add chopped green onion to a dozen eggs and add some noodles. In order to eat vegetables, add some vegetables and cut them carefully. Add some salt and stir repeatedly with chopsticks. Not too thick, a little thinner. Put them in the pot and don't forget to oil them. After cooking, golden, thin and soft old people and children will eat very delicious. Speaking of scallion cake, it is my favorite. The skin is crisp, the inside is soft, and you can eat it layer by layer, not to mention how satisfied you are. This is an essential food for breakfast in our family, a scallion cake, a pile of pickles and a bowl of porridge. Regardless of nutrition, the taste alone has reached me.
Scallion cake is a home-cooked pancake and one of the representative varieties of northern pasta. The material selection is simple, the operation is convenient, the maturity is fast, and it is deeply loved by consumers. Suitable for families and all kinds of banquets, characterized by golden appearance, soft inner layer and strong onion flavor.