Food preparation
Flour150g
Egg pancake
Egg pancake
Two eggs
Proper amount of salt
Appropriate amount of water (about 300 ml)
20 grams of engine oil
A proper amount of horseshoe flowers
You can also prepare some seasonings according to your own preferences.
How to make an omelet An omelet is a home-cooked snack, and there are many ways to make it. Here are two kinds.
Exercise 1
1. Mix the flour into a paste and beat the eggs evenly for later use.
2. Add oil to the pot, heat it to 70% heat, add flour paste, and add the beaten eggs to the cake until golden brown. (Be sure to spread it evenly and reduce the heat. )
3, if cooked, sprinkle with chopped green onion, you can add sweet noodle sauce, hot sauce, and other seasonings according to taste, and then roll it up to eat.
Exercise 2
1. Add eggs, salt, oil and water together until the salt is dissolved, slowly add flour and stir, if there are bumps, press the flour with a spoon, and finally add water chestnut and stir until there are no bumps at all. Then put it aside and wake up for a few minutes.
2. Turn on medium heat, use a flat-bottomed non-stick pan, pour a little oil into the pan, and pour the batter from the middle. When the batter falls, it will spread evenly around, and when the pan is shaken, it will flow quickly. If the batter falls irregularly and spreads around, it means that the batter is too thick. Add more water to the batter.
3. When the surface of the batter turns golden yellow and the batter has not moved when shaking the pan, you can turn it over and fry it. It's best to throw it over. First, it's not hot. Second, it's not easy to practice. But if you are not skilled, you'd better not do it! ) You can turn the pot over and cover it, or you can leave it uncovered.
When both sides of the bread turn golden yellow, you can put the cake on it and the omelet is ready. You can add various seasonings according to your own taste and eat them at will.
1, it is best to soak the leaves first and then cook them in the pot.
2. Dry reed leaves are dehydrated products of fresh reed leaves, whi