Recipe: Egg scallions and small pancakes

Home Cooking Recipe: Egg scallions and small pancakes

Notes:

Dad's egg and chives are small pancakes. It's a good time to make breakfast. The skill to be aware of is that when making egg batter, the batter should be thick and appropriate, so as not to agglomerate, the flour is generally diluted twice.

Ingredients:

Steps:

  1. Home Cooking Recipe: Ingredients: flour, salt, chicken, chives, eggs, oil

    Ingredients: flour, salt, chicken, chives, eggs, oil

  2. Home Cooking Recipe: Batter: Add flour for the first time: first add a little water to the container, then use a sieve to evenly sieve two tablespoons of flour into the water-filled container, stir while sifting, so that all the flour is evenly pasted to ensure no knot. Piece. If there is no sieve, it can be stirred in the form of Isaac.

    Batter: Add flour for the first time: first add a little water to the container, then use a sieve to evenly sieve two tablespoons of flour into the water-filled container, stir while sifting, so that all the flour is evenly pasted to ensure no knot. Piece. If there is no sieve, it can be stirred in the form of Isaac.

  3. Home Cooking Recipe: Adding flour for the second time: At this time, the eggs are beaten in the agglomerated batter, and the batter is evenly mixed. At this time, the batter is added to the egg and will be relatively thin. Then add the other two tablespoons of flour in the form of a sieve and stir while stirring to make all the flour evenly paste and not agglomerate.

    Adding flour for the second time: At this time, the eggs are beaten in the agglomerated batter, and the batter is evenly mixed. At this time, the batter is added to the egg and will be relatively thin. Then add the other two tablespoons of flour in the form of a sieve and stir while stirring to make all the flour evenly paste and not agglomerate.

  4. Home Cooking Recipe: Cut the chives into small pieces and add in the batter; add chicken and salt. Stir well.

    Cut the chives into small pieces and add in the batter; add chicken and salt. Stir well.

  5. Next, spread the cake, the amount of oil in the cake: fire, pour the oil, use the spatula to cover the entire pot with oil, and can ensure that a little oil can flow. After the oil is hot, use a large spoon to put the batter into a frying pan and gently shake it so that the batter is evenly covered with the bottom of the pan. At this time, turn into the medium heat and start the pancake.

  6. Always keep small and medium fires. When the surface layer paste of the cake begins to solidify from the outer ring to the center of the circle, shake the pan. At this time, the pancake can shake the non-stick pan freely. Then turn over and continue to fry until the bottom is slightly yellow.

Tips:

1. Be careful when making batter, don't clump. 2. When the oil is hot, when it is fried, keep the medium and small fire according to the heat of the house, so that the cake can be evenly heated from the outside to the inside, and it will not be fried.


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