Specific practices are as follows:

Ingredients: egg powder

Accessories: licorice, osmanthus tea, white sugar, salt, fine sugar, vegetable oil, chicken essence, white vinegar and rice washing water

1. Knock the eggs in a bowl and put corn kernels, bacon or vegetables you want, carrots, celery and onions, which are all what you want anyway.

Add flour

3. After that, you pour the flour into the previous egg paste and stir it evenly. You can mix them at will as long as there is no dry powder. Chinese food is not worried about whether the flour will harden, unlike cakes, we should pay attention to techniques.

4. Heat the pot first, and then put the bottom oil.

5. After the oil is slightly hot, pour in the batter and spread it out with a wooden shovel.

6. Cover the lid, simmer for 1 min, shake the pan, and feel that the bottom of the batter is easy to form and turn out from the non-stick pan.

7. Continue to simmer after turning over, and cover the pot 1 min.

8. Both sides are golden, and the sausage is rolled in the middle.

Cooking tips

Put oil in the pan when it is hot, then turn it to low heat, and turn it over when it solidifies. I didn't add salt. The bacon is salty. I have a light taste. I can add some salt. I put bacon to cover up the sour taste of natural yeast, but I didn't expect it to be particularly delicious in batter.