Eggs and flour can be made of gourmet food onion egg cake, egg pancakes, egg cookies, egg hand-rolled noodles and so on.

One, scallion egg cake

Materials: 4 eggs, 140g flour, scallions, salt, water.

Practice:

1, eggs with salt and beat well, add flour, add water, until the consistency is moderate.

2, add chopped green onion, mix well.

3, a little oil in the pan, pour the batter into the center

4, and then before the omelette is formed, slowly turn the bottom of the pan at a slow speed to form a round shape can be.

Two, egg pancakes

Materials: 300 grams of plain flour, 2 eggs, about 180 grams of lukewarm water, lettuce, salt 1 tsp, sweet noodle sauce.

Methods:

1, warm water with salt dissolved, poured into the flour in batches, while adding water with chopsticks to stir, into a ball.

2. Knead into a smooth dough, cover with plastic wrap and leave at room temperature for 20 minutes.

3: Divide the dough into several portions, a little larger than an egg, and roll out the small portions into long strips 3 millimeters thick.

4: Spread an even layer of oil on the surface of the dough sheet, roll from one end to the other, and pinch the seal tightly.

5: With the dough rolled up tightly, press the palm of your hand from top to bottom to flatten it out and roll it into a 3mm thick cake.

6: Heat a wok and pour in the oil, add the pancakes and cook over medium-low heat.

7: When the center of the pancake bulges, quickly pierce the bulge with chopsticks to form a small opening, and pour in the beaten egg mixture.

8. Turn the pancake over and cook the other side, and serve when both sides are golden brown.

9, smear some diluted sweet noodle sauce, add lettuce leaves, roll up and serve.

Three, egg cookies

Materials: 2 eggs about 125 grams, 80 grams of low gluten flour, 8 grams of milk powder, 45 grams of granulated sugar, lemon juice a few drops.

Practice:

1, egg separation of egg whites and yolks, egg whites should be placed in a basin without oil and water.

2, milk powder and flour in a bowl and mix well.

3, whip the egg whites, add sugar in three parts, whip until stiff peaks, lift the whisk with upright short pointed feet.

4. Beat the egg yolks with a whisk on low speed for about 10 seconds.

5. Pour the egg yolks into the meringue and turn the egg whites and yolks to coat evenly.

6, flour milk powder mixture in two sifts into the egg white paste, turn and play evenly, not stir.

7, into the laminating bag squeezed in a parchment-lined baking tray.

8, into the preheated oven 170 degrees baked 20 minutes, the bottom of the light brown on it.

Four, egg hand-rolled noodles

Materials: 200g of gluten-free flour, 1 egg, cold water, salt 2g, starch moderate.

Practice:

1, flour and salt, cold water, egg together into a ball, knead until smooth, wake up 30 minutes.

2: Roll out into a sheet, sprinkle with cornstarch, roll on a rolling pin, continue rolling, and roll into a large sheet.

3: Fold up and place on a cutting board and cut into strips.

4: Shake it loose, add some cornstarch and bag it.