Egg soft cake (easy to make, not hard when cold)

Ingredients: 4 eggs, 3g salt, common flour100g, clear water110g.

Step 1: Beat 4 eggs in a large bowl, add 3 grams of salt to taste, stir the eggs evenly, then add a small amount of flour several times and stir into a thick batter. At this time, pour water to dilute the batter and stir until it is fine and particle-free, showing an assembly line state.

Step 2: You don't need to bake the soft omelet. Eat it now and cook it now. Preheat the wok with a small fire, brush a little thin oil, then scoop a spoonful of batter and spread it evenly. When the batter at the bottom changes color and solidifies, turn it over and cook until it is golden on both sides. This cake is made quickly, about 30 seconds each. I made five omelets altogether.

Baked cakes can be eaten directly, or used to roll vegetables, covered with a layer of hot sauce, put some lettuce, fried ham, sliced meat, shredded potatoes and the like, and finally drizzled with some diluted sesame sauce. Delicious, soft and elastic when rolled up, not broken, very automatic and faster, very suitable for breakfast every day.

Another way to eat is egg soft cake, which is more delicious. First, mix the batter together, but don't add eggs. Just mix flour, salt and water into a fine batter, scoop a spoonful of batter and lay it flat in the pot. After shaping, beat an egg, break it up and bake until the cake is cooked. The eggs made in this way are more fragrant and taste better.