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

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

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

Step 2: You don't need to bake egg soft cakes, so you can eat them now and cook them now. Preheat the frying pan with low heat, brush a little thin oil, then scoop up a spoonful of batter, spread it evenly, and turn it over when the batter at the bottom is discolored and solidified, until it is golden on both sides. This cake is cooked very quickly, about 30 seconds each. I will make these proportions.

Baked cakes can be eaten directly, or used to roll vegetables, brush with a layer of hot sauce, put some lettuce, fried ham, pieces of meat, shredded potatoes and so on, and finally pour some diluted sesame sauce on them. It tastes delicious, rolls up soft and elastic and won't break, which is very Aauto Quicker and is very suitable for eating as breakfast every day.

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