In April, the flowers are fragrant, and in May, the flowers are fragrant. In short, when the spring flowering season arrives, the scent of scented flowers appears. This crepe cake is simple in material, tastes fragrant, and is not complicated to make.
Fresh scented flowers, remove the leaves, wash and dry, prepare flour, eggs
Prepare a larger pot, put the flowers, flour, and eggs in, add a spoonful of salt and a spoonful of MSG, add a proper amount of water, and mix evenly until it becomes viscous and mushy (not dilute without moisture), so that each glutinous rice Flowers are wrapped in batter
Pan hot oil (you can use a brush to brush the oil at the bottom of the pot). After the oil is hot, open a small fire, put the appropriate amount of buckwheat batter into the pot, spread the batter evenly in the pan with a wooden shovel, not too thick ( Too thick and not easy to cook), not too thin (too thin to expose the bottom of the pot can not be formed), less than 1 cm thickness
Simmer for two minutes in medium and small fires. During the occasion, shake the bread to avoid sticking the pan. Check the molding. After almost shaping, flip and fry the other side. Turn the frying once again at the same time, and you can cook out. Open fire, easy to fry)
Loading can eat =V=
If you want a refined effect, you can cut it ( → →)
The amount of flour and eggs should be determined according to the amount of silk flowers (the small dish of the flower in step 1 can be matched with 1-2 eggs and a small bowl of flour). If you like to eat eggs, you can put more eggs, less Put the flour, as long as it becomes a paste when it is finally stirred. The taste of the cake is a light aroma of scented flowers, so other seasonings such as pepper do not need to be added, even MSG can be added, just add some salt.