Arrowroot Omelet
1.
Oil, eggs, arrowroot powder-ready. Pueraria lobata powder is made in-house, not in powder form, but rather large in size. A 5 gram measuring scoop makes 5 scoops full!
2.
Add 2 times cold water and stir well with chopsticks or spoon. (How to make it even? Just no powder particles, like thick milk!)
3.
Add the eggs and mix well with a whisk. There will be a lot of foam on it, just use a spoon to remove it. It does not matter.
4.
Don't add too much salt. According to our local practice, no salt is added. (The crust is cooked, shredded and cooked, it is delicious, like noodles and smoother than noodles)
5.
Heat the pan and brush with a small amount of peanut oil.
6.
Pour half of the egg mixture, which is evenly stirred, and fry at medium heat to low heat until the crust is out of the bottom of the pan (that is, the whole crust can be rotated in a circle in the pan)
7.
You only need to fry one side. After frying, you can cut it into various shapes as you like, or you can roll it into a roll and eat it directly.
Tips:
This is a local special dish #锅葛粉条#, I changed it to egg pancakes. When I was young, my mother made pie crusts and I ate them. The most unforgettable thing was the taste of the kitchen!
