Egg cake practice:

1. flour and water into a deeper container into the batter, do not mix in one direction, the batter does not need to gluten

2. and then beat the egg to mix well to do the batter of the egg cake must be mixed into the batter of the flour and water and then put the egg, if you put the egg first or water and egg together, the flour will be lumpy and not easy to mix into a smooth batter

3. If you put eggs first or water and eggs together, the flour will be lumpy and not easy to mix into a smooth batter

3. Mixed batter should be a little thin to have a good liquidity, because the size of the eggs and the different water absorption of the flour, if you mix a good batter a little thick you can put a little more water

4.

5. Heat the pan, brush a layer of vegetable oil, no brush can also pour a little oil in the pan to carry the pan handle to turn the bottom of the pan are coated with oil, on the first one needs to be so, the subsequent will not need to brush the oil will not be stained

6. Will be a large soup ladle (that is, that kind of soup ladle) of the batter poured into the pan, carrying the pan handle to make the batter evenly spread over the bottom of the pan, the batter evenly spread thinly. Then put it on the stove over medium heat

7. Wait until you shake the pan, the pancake can be detached from the bottom of the pan when the pan drizzled with a little bit of vegetable oil (the first side of the first sheet of the first side of the oil is not necessary, because the oil has been brushed) shake the pan so that the pancake in the rotation of the evenly coated with oil, frying color after the turn over, drizzle with oil and frying color, an omelette fried

8. The first is to use the hot pan to start pouring the batter directly, no need to brush the oil will not be stained, just drizzle a little oil on each side of the frying can be