Question 2: What kind of flour is used for the omelet? The preserved egg of omelet is made of silver, so it tastes better than usual. I also make omelets.
Question 3: What flour is the omelet made of? 1. Prepare sugar, flour and eggs.
2. Sugar is dissolved in warm water.
3. Add the flour to the sugar water and stir.
4. Mix into paste, add eggs and beat well.
5. Stir into a flowing batter.
6. Put less oil in the non-stick pan.
7. Scoop two spoonfuls of batter into the pot.
8.
Fry on low heat until the cake can be turned over, and continue frying.
9. You are finished!
Question 4: Any kind of flour can be used to make omelets. There is no requirement for flour to make omelet.
Question 5: What kind of flour is used for the omelet? Ordinary flour can be medium gluten flour.
Question 6: Is high-gluten flour or low-gluten flour used for egg cakes? Traditionally, ordinary medium gluten is enough for home cooking. If you pay attention, in order to pursue the softness of the cake, you can use low gluten, but using low gluten may reduce the toughness and texture of the cake.
There are two most important things to make the omelet soft and fragrant.
1, the batter should be thick and appropriate.
2, the fire should not be too big or too small, just right (the cake will not be burnt)
Ingredients: flour, eggs, chopped green onion (Toona sinensis, green pepper, etc. . . . . ), spiced powder, refined salt and sesame oil (1, 2 drops)
Now let's talk about the specific method of mixing batter:
1, grab two noodles by hand and put them into a big bowl or basin, and add appropriate amount of water to make a paste.
When you stir the paste with chopsticks, the paste won't hang on the chopsticks for long. Generally 1 or 2 cm will be pulled down as appropriate, or slightly thicker. )
2, the batter should be evenly beaten, and there can be no scattered flour.
3. Add spiced powder, refined salt and a raw egg, and mix well again.
4, put chopped green onion, or toon, green pepper and other vegetables you like to eat (must be easy to cook)
Now talk about the mastery of temperature:
Turn on the gas stove and put the frying pan (or pot). Turn the fire to medium-low heat, put a spoonful of oil (rice spoon for eating) and heat it until it does not reach the bottom of the pot (25-30 cm from the bottom of the pot, and 5- 10 cm from the edge of the pot if it is a wok). I felt my hands were a little hot and the temperature was just right, so I put oil around the pot.
After the preparation, we began to spread the omelet.
Put 1-2 spoons into the pot with a large spoon, hold the handle of the pot by hand, and let the noodles spread evenly around (also to make the noodles thinner), then cover the pot, stuffy for a while (wait for one minute if the heat is properly controlled), and open it. When you see some changes in the surface color of the cake and some bumps, you can turn the cake to the other side of the pancake (this time should not exceed 1 minute). Well, a delicious omelet can be eaten on a plate.
Question 7: What kind of flour is used to make omelet? I use flour. I can also make scallion cake, potato cake and pickle cake, all made of flour.
Question 8: What kind of flour is good for making pancakes? Ordinary flour will do. If it is fluffy and crisp, use low-gluten flour or add some corn flour.
Well, grinding some yam mud will also make pancakes brittle.
Question 9: How to mix dough? How to make an omelet with flour? Ingredients Flour 150g Fried Eggs 2 salt, water (about 300ml) and oil 20g Flower. 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. Practice 1: 1, mix flour into paste, and beat 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. (Note that it must be spread evenly, and the fire should be changed to a small fire. ) 3. After cooking, sprinkle with chopped green onion. You can add spices such as sweet sauce and hot sauce according to your own taste, and then roll around to eat. Exercise 2: 1. Add eggs, salt, oil and water until the salt melts, slowly add flour and stir. If the flour has lumps, press it with a small spoon. Finally, add Y flowers and stir until there is no bulge 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. Ingredients of condensed milk omelet: omelet, egg powder, refined lactose, butter. Manufacturing steps: 1. Stir the eggs well, add a little flour and sugar, and then mix well after condensed milk. 2, stir into a sticky paste, but not too dry, otherwise it is not easy to open the pot. 3. Add the butter to the pot to melt, and then pour in the egg paste. Spread evenly; 4. Fry until golden, then turn over and fry until golden. Other flavors-green garlic omelet Green garlic omelet has a unique garlic flavor because of the addition of green garlic. The practice of green garlic omelet is actually very simple. The main ingredients are eggs, flour and a little green garlic. Egg cake materials: eggs, oil, cornmeal, flour, salt, white pepper, chicken essence, minced garlic and chopped green onion. 1. Mix eggs, oil, raw flour and flour evenly according to the ratio of 3: 1 spoon: small amount: 2 spoons. Add a little salt, white pepper, chicken essence, a handful of chopped green onion and a little chopped green onion and mix well. 2. Add a little oil to the pot and heat it slightly. Pour in the batter and spread it into a round cake. Fry one side and turn the other side until cooked. When I first left the frying pan. 4, cut and plate, the fire of pancakes must not be too big, otherwise it will affect the color. Ersanting egg cake raw materials: bitter gourd, towel gourd, purple cabbage, eggs. Production method: 1 Cut Momordica charantia, Luffa and Purple Cabbage into 2 dozen eggs, add proper amount of salt and two or three drops of vinegar (adding vinegar can make the omelet more bulky), and stir with Momordica charantia, Luffa and Purple Cabbage repeatedly. When stirring, stir in the same direction, not back and forth. 3 put a proper amount of cooking oil in the pot (not too much oil, otherwise the food is too greasy and not delicious). After warming, pour in the evenly stirred eggs, fry them on low heat until they are golden on both sides, and then take them out of the pot. Features: The sweetness of purple cabbage dissolves the bitterness of bitter gourd, and with the fragrance of loofah and eggs, this dish tastes excellent. The reason why we don't put monosodium glutamate is because it is easy to lose our hair if we eat too much. In the early days of liberation, monosodium glutamate was made of grain, but now it is chemically synthesized. If you can't eat, don't eat. This dish itself is very fragrant, so it doesn't need monosodium glutamate. Note: Don't overcook this dish. You can cook it when it is almost cooked, because the vitamins in the three vegetables are extremely rich, and they are all water-soluble vitamins. If it is overcooked, it is easy to lose a lot of nutrients and waste it in vain. Orange omelet: efficacy: whitening and removing spots, removing fire, relaxing bowels, nourishing brain and losing weight. Materials: orange 1 egg, 3 milk, a little mung bean, seasoning: 4 teaspoons of sugar, salt, a little chicken essence, a little starch, orange 1 right amount) Peel and cut into pieces and soak them in milk; 2)......& gt& gt
Question 10: I want to make pancakes. Should I use low gluten flour, high gluten flour or medium gluten flour? 100 should be low-gluten flour.
High gluten flour itself is not suitable for making pancakes, because it is high in gluten and difficult to make, so it will not be fluffy when used to make pancakes.
Please adopt it. Thank you.