This combination of the kitchen chef's recipe to modify, put the taste of olive dishes is good, there is barley powder in the house, just put in the way, how much free to lose weight recently, so basically no oil, only in the stall Put some oil in the cake, the back is not put
Medium-gluten flour, barley flour, salt and water mix well, salt can be put, but there is salt in the olive dish, then let stand for 15 minutes, I am a little hastily, not resting, so there is a small cockroach, must be allowed to stand Oh, the batter is a bit more delicate.
After the eggs are broken, add the olives and mix well.
I used two ways to spread the egg cake. This is the first type. Heat it in a non-stick pan and heat it. Take a proper amount of batter and spread it into a round shape. Cook it out on a small fire and do not need to turn it over.
Take a proper amount of olive egg liquid to spread the pan and spread it into a round shape.
After the egg liquid is slightly solidified, spread the cake on top and heat it for a while.
Roll up the omelet, cut into sections, and eat
This is the second way. Instead, the fried skin is cooked and the egg liquid is laid.
Turn over and let the egg juice fry again.
Cut directly or roll up the cut
1. The ratio of water to flour is about to be put, as long as the batter is in a state of being able to flow. Since my technique is not home, this amount is only seven, and the skin is thick. This amount should be able to do more than ten. If you think it can be halved 2. I use grass eggs, small, foreign eggs can use 2-3