Materials
40 grams of cornstarch, 10 grams of flour, 3 eggs, 3 small green onions, salt and pepper
Practice
1, mix the flour and cornstarch, add the eggs and green onions.
2. Add salt and pepper, and gently stir to coat.
3: Heat oil in a pan and pour in the batter to form a pancake.
4: Fry on medium-low heat until one side is set, then flip.
5, fry until both sides of the pancake is cooked that is good, serving cut into pieces.
Egg pancake practice two,
Materials
Eggs, flour, oil, salt, green onions, sausage
Practice
1, sausage diced, green onions chopped.
2. Beat one egg well, add salt, oil, chopped green onion and flour, mix well.
3, put a spoonful of oil in the pan, pour the mixture of good egg mixture, shake the pan, so that it covers the entire bottom of the pan into a round, while the cake is not yet formed sprinkle the sausage diced, one side of the solidified flip continue to fry for a while, fry until both sides of the golden brown plate.
Egg pancake practice three,
Materials
Eggs 50g, leftover rice 100g, oil, salt, scallions, curry powder.
Practice
1, finely chopped scallions;
2, eggs knocked into a bowl, whisked in a clockwise direction;
3, and then leftover rice, minced scallions, curry powder, seasoning fresh all into the egg mixture and stirred well;
4, mix the rice paste poured into a hot frying pan, slow frying on low heat into two sides of the golden brown and cooked through;
5, Cut the pieces to plate and you can.
Egg pancake practice four,
Materials
Potato, flour, eggs, peanut oil, salt
Practice
1, potatoes washed and peeled, beaten into a silk; shredded potatoes washed with water to remove the starch, drained, with the right amount of salt to stir the shredded potatoes.
2, the shredded potatoes slightly softened, beat the egg and mix well.
3, add the flour directly into the well-stirred shredded potatoes, and continue to stir well.
4: When the pan is hot, add a small amount of peanut oil and rotate the pan so that a thin layer of oil adheres evenly around the pan.
5. When the oil is hot, add a spoonful of shredded potato batter to the bottom of the pan, turn down the heat, and quickly use the bottom of a rounded spoon to evenly spread and press the potato batter.
6, the bottom of the color after the flip, continue to use the bottom of the spoon to spread the other side of the thin, and in the cake on the outside edge of the stick pan edge drizzle a little oil, so that the oil from the top to the bottom of the penetration.
7, until both sides made golden brown, out of the pan slices on the plate.
7.