Basil Egg Pancake

Basil Egg Pancake

1. Let's take a look at the appearance of perilla first!

2. Wash the perilla leaves with water and dry them for later use.

3. According to your needs, take an appropriate amount of perilla leaves and chop them on a cutting board for later use.

4. Take 2-3 eggs and beat them into egg liquid for later use.

5. Add the chopped perilla minced to the egg mixture.

6. Add some salt to taste.

7. Stir well with chopsticks.

8. Pour a little salad oil in a non-stick pan, and heat the pan to about 90% hot, so that the poured egg liquid can quickly take shape.

9. Pour the egg liquid quickly.

10. Use your right hand to help lift the pot so that the egg liquid in the pot is evenly spread over the bottom of the pot into a circle counterclockwise.

11. After observing that the egg liquid at the bottom has been formed into a shell, use a spatula and chopsticks to help quickly turn the egg cake over.

12. When both sides are browned, they can be taken out of the pan. After the pan is hot, place it on a chopping board for cooked food and cut it into eight equal parts with a knife.

13. Serve hot while serving. The omelet with perilla leaves has an indescribable aroma and is really delicious!