Recipe: Shallot and shrimp quiche

Home Cooking Recipe: Shallot and shrimp quiche

Notes:

This is the breakfast that my family often makes, very fast, with sauce and side dishes, want to eat a little bit, it is rolled with ham, sauce beef. In short, it is a very versatile drop of a breakfast staple oh ~ ~ Come and try it! The following recipe can be used to make two egg cakes with a diameter of about 15 cm.

Ingredients:

Steps:

  1. Home Cooking Recipe: Beat the eggs into the flour, add water and a fluid batter.

    Beat the eggs into the flour, add water and a fluid batter.

  2. Home Cooking Recipe: Add salt, sugar, chopped green onion, and shrimp. Because the shrimp has salinity, the amount of salt should be added as appropriate. Mix well and mix well.

    Add salt, sugar, chopped green onion, and shrimp. Because the shrimp has salinity, the amount of salt should be added as appropriate. Mix well and mix well.

  3. Home Cooking Recipe: Pour a little oil into the small fire. Do not use too much oil, use a shovel to wipe the entire bottom of the pot.

    Pour a little oil into the small fire. Do not use too much oil, use a shovel to wipe the entire bottom of the pot.

  4. Home Cooking Recipe: When the pan is slightly hot, pour the batter, bring up the pan, then turn the pan, let the batter flow into a big circle, and use a shovel to help wipe it off slightly. Then put the pot back on the stove and notice that a small fire is used throughout the process. When shaking the pot cake can move, turn over. Heat it a little and cook it out.

    When the pan is slightly hot, pour the batter, bring up the pan, then turn the pan, let the batter flow into a big circle, and use a shovel to help wipe it off slightly. Then put the pot back on the stove and notice that a small fire is used throughout the process. When shaking the pot cake can move, turn over. Heat it a little and cook it out.

Tips:

1. After the first one, because the pot is already hot, you can pour the oil into the batter and pour it into the batter. After the rounding, put it back in the stove. 2. Don't use high fire, otherwise it will not be tender.


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