I liked it when I ate a omelet at a Korean barbecue restaurant a few years ago, and then I bought Korean cake powder. Although it tastes good, I think it is expensive. After several ratios, I finally found the right ratio. It turns out that the most common flour in the family, together with eggs and the right amount of water, can also be made into the same omelet as the store.
Wash the shallots and cut into small pieces.
Pour the flour into a small bowl.
Break the egg and mix well into the egg.
Pour the egg into a small bowl.
Stir the egg mixture and flour.
Add some water in several portions and mix well to form a slightly batter.
Knead the small noodles by hand, stir well and add a little salt.
Add the onion and add a few drops of oil.
Stir in one direction and stir into a smooth batter.
Place the frying pan on the fire, heat it over low heat, and pour in the right amount of oil.
After the oil temperature rises, put a proper amount of batter into the pot with a spoon, shake the pot to make it flow evenly into a cake shape, fry until the bottom is solidified, and the color is golden.
Turn over and fry the other side, the color is golden, and you can put it on the plate.
1. The amount in the square is about 3 pieces of small quiche, and the amount in the square can be adjusted according to the quantity required. 2, the amount of water in this side is about 50 grams, but the moisture absorption of the flour is different, the specificity of the batter is evenly diluted, and the moisture is added several times to master the consistency of the batter. 3, the batter will soon be fried into a quiche, the fire should be small, avoid frying.