Celery leaf rice egg cake 0 1 Preparation: rice, celery leaves, eggs, salt, electric cake stalls.
Wash and drain celery leaves, cut into filaments, put leftover rice in a clean bowl, add 3 eggs, stir well, then add celery leaves filaments, no matter how hard the leftover rice is, you can easily stir it by adding eggs, and finally add half a spoonful of salt.
03 Sit in the electric baking pan, turn on the fire, and set it in the file of egg cake and pancake. After preheating, pour in the egg rice paste, spread it out evenly with a rice spoon, and it will be golden on both sides in about 5 minutes. Take out the pieces, and the celery leaf rice egg cake will be finished, and you can eat it out of the pot and plate.
0 1 Preparation: carrots, potatoes, eggs, flour, salt, chopped green onion, electric cake stalls.
First prepare shredded carrots and potatoes, then break up two eggs, add four tablespoons of flour and salt, mix well, add shredded carrots and potatoes, and a little chopped green onion.
Drop a few drops of oil on the electric baking pan, and pour the mixed batter into the electric baking pan. According to your own preferences, I personally think that the cake fried too thinly is not chewy and fragrant enough. Cover it, select the back function key, and wait for the automatic trip prompt.
04 hear? Didi? After the prompt tone, the lid is lifted, and you will see the delicious egg cake. The whole cake is served on the table, accompanied by self-ground black sesame and black soybean milk. The delicious nutritious breakfast is as simple as that, and it is more beautiful to cut into triangles.
Ham omelet 0 1 Preparation: flour, oil, eggs, ham, salt and sesame.
Firstly, 50G flour and water 125G are mixed into batter for use, and this amount is prepared according to how many cakes can be spread in the pan.
Heat the pan with a layer of base oil, pour the batter and spread it out with a spatula into a thin layer, and beat an egg on it.
Punch the yolk with a spatula, spread it out in circles, sprinkle some fine salt before the egg liquid condenses, sprinkle some cooked sesame seeds, turn over, spread ham slices, and bake until the cake surface is golden. Fold the upper and lower third, cut it in the middle, and serve it out of the pot and on a plate.
Okra omelet 0 1 Preparation: carrots, okra, eggs, salt.
Dice the carrots, wash the okra, take out the eggs, sprinkle them, add some salt and blanch them in boiling water.
When the water turns green, take it out and rinse it with cold water, cut it into slightly thicker pieces, heat the pan and put a little oil.
04 Pour the okra and carrot in and stir-fry, evenly arrange them, pour in the egg liquid, spread them into round cakes, cover them and cook them over low heat. The egg cakes are easy to break, so don't turn them over with a spatula, just put them on a plate.
Black pepper leek egg cake 0 1 preparation: flour, salt, leek, black pepper, eggs, olive oil,
Add one gram of salt to the flour and mix well. Wash the leek. Add 50 grams of boiling water to the flour and mix well quickly. Then add 50 grams of clear water and knead it into a smooth dough. Cover it and let it stand for 30 minutes.
Beat the eggs evenly, and prepare black pepper granules. When the dough wakes up, chop the leek, add 20ml of olive oil and 4g of salt and mix well. Knead the woken dough evenly again, and divide it into 3 parts, each of which is rolled into a thin round skin.
Brush the egg liquid first, then grind the black pepper particles, then spread the leek evenly, warm the oil in a hot pan, add the cake blank, fry until the bottom is slightly yellow, turn over and fry for one minute, turn over and pour the egg liquid, then turn down the heat and wait for the egg liquid to solidify, then turn over and fry the egg to make it fragrant, and see that a piece of chopped leek has not fallen, and then take it out of the pan and put it on a plate.
Minced meat and egg cake 0 1 Preparation: minced meat, eggs, flour, salt and cooking wine.
Add the beaten egg liquid into minced meat and mix well. Pour in flour and water, add salt and cooking wine to make a thin batter.
Heat the pan, without putting oil, turn to medium heat, pour a spoonful of batter into the pan, fry it until it is slightly golden brown on both sides, and then serve.
Cheese and vegetable omelet 0 1 Preparation: cheese, ham, lettuce, eggs, milk and salt.
Cut the cheese, ham and lettuce into small pieces. Mix the eggs with milk and a pinch of salt, then add the cheese and ham and mix well.
After the frying pan is heated, pour a small amount of olive oil, then pour the mixed egg liquid, and turn the frying pan by hand so that the egg liquid is evenly spread at the bottom of the pan.
Turn the lid on a medium-low fire and fry until the edge of the omelet begins to separate from the pot wall. When the egg liquid begins to solidify, sprinkle lettuce evenly to turn off the heat, and then serve.
Kimchi omelet 0 1 Preparation: eggs, flour, salt, spicy cabbage and chopped green onion.
Beat the eggs into a container, add flour and salt, add a small amount of water for many times, and stir (because the eggs are different in size and the water content of flour is different, it is impossible to determine the amount of water), and stir until they are yogurt-like and even without particles (stir for a while and let the batter stand for 5 minutes before stirring).
Cut the spicy cabbage into cubes, put it into the stirred flour liquid, add chopped green onion and stir well.
Heat the pan and brush a layer of vegetable oil, pour a proper amount of batter into the pan with a spoon, let the pan tilt and rotate, let the flour liquid flow in the pan and spread it into a small round cake, then turn it over and fry it until both sides are slightly burnt, and cut into pieces to eat.
Corn omelet 0 1 Preparation: corn, eggs, flour, salt and oil.
Cook the corn kernels in advance, break up the eggs, add flour and salt and stir until there are no grains, add corn and stir, preheat the non-stick pan, add oil, pour in the batter and spread it out quickly, fry until both sides are golden, then serve.
Authentic omelet 0 1 Preparation: flour, eggs, salt, chopped green onion and sauce.
Put the flour in a bowl, beat in the eggs, add water to make the egg batter, then add salt and stir well.
Wash and chop the shallots, and break the remaining 2 eggs for later use (you can also break the eggs directly on the cake).
Pour a little oil into the pan, heat it up, turn to low heat, pour in the egg batter, wait for the surface of the batter to solidify, and pour in a proper amount of broken egg liquid (you can directly beat the eggs on it and spread them evenly with a spoon).
Sprinkle chopped chives on the surface, turn over after the egg liquid solidifies, stop for a while, roll up, turn off the fire, cut off (you can also brush your favorite sauce and add your favorite vegetables and meat) and serve.