What's your favorite breakfast?

My best breakfast is making various vegetable egg pancakes, egg-filled pancakes, green onion pancakes, and vegetable pancakes using steamed buns. This is the fastest and can be done in five minutes.

There is also the fried poached eggs.

What I eat most for breakfast is poached eggs.

When you get up in the morning, wash your hands first, then go to cook the poached eggs. Brush the pan with oil, pour two bowls of water, turn on the heat, then add an egg, turn to low heat, and let the eggs slowly solidify and mature.

After I wash up, the poached eggs will be cooked and seasoned with a little oil and salt.

I have known since I was a child that poached eggs are very nourishing. When I was in high school, every time I went home on Saturday and walked to school on Sunday morning, my mother would cook two poached eggs for me.

Every year in the first month of the year, when my aunt and uncle come to visit relatives, my mother will cook poached eggs for them.

Mom said poached egg soup is the most nourishing, and it can also promote body fluids and quench thirst.

Drink a poached egg in the morning and your mouth will not be dry all morning.

In the morning, I drink a poached egg, eat a piece of scallion pancake or egg-filled pancake, and then eat some fruit, cucumber, lettuce and the like.

Although vegetable egg pancakes or green onion pancakes and egg-filled pancakes are not troublesome to make and only take ten minutes to make, I am still too lazy to make them every morning.

I will make two or three kinds of cakes at a time during my break. I can eat them for a week, put them in the refrigerator, and heat them in a steamer when I eat them.

Let me share with you how to make egg-filled pancakes.

How to make egg cakes: Ingredients: 150 grams of flour, 50 ml of water at about 70°C, 50ml of water at about 40°C, 2 eggs, chopped green onions, a little salt, 20 grams of sesame oil, 20 grams of sesame oil. Step 1: Pour the flour into a basin, and use half of it with water at about 70°C.

To scald the noodles, mix half of the dough with water at about 50℃, stir the mixed dough evenly, let it dry for 5 minutes, let the dough dry until warm and then knead it into a dough. If the freshly blanched dough is kneaded into dough, eat the pancakes.

It will feel sticky.

The dough is not smooth at this time. In order to save time, we can pick up the dough, beat the dough back and forth for two or three minutes, and then knead the dough again. It will be smooth soon.

After the dough is kneaded, roll it out into a 2 mm rectangular cake, then brush with a layer of oil, sprinkle with a layer of thin noodles, brush with another layer of oil, and then sprinkle with a layer of thin noodles. This can act as a puff pastry and make the cake crispy.

Then roll it up from one side, pinch it tightly, and divide it into two doughs.

Press into cake.

Step 2: Turn on the electric baking pan or pan over medium-low heat, brush a layer of oil, put in the dough, and bake for two minutes. When the cake puffs up, we use chopsticks to poke a hole, pour the egg and green onion liquid along the chopsticks, and

Brush a layer of oil on the surface of the cake, flip it over, and cook for another minute before serving.